Influence of hot air drying on capsaicinoids, phenolics, flavonoids and antioxidant activities of ‘Super Hot’ chilies

Hot air drying is an alternative technique to either maintain or increase bioactive compounds in agricultural products because temperatures can be controlled. The effects of different hot air oven drying temperatures and times on the physicochemical changes, bioactive compounds (capsaicinoids, pheno...

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Detalles Bibliográficos
Autores principales: Yap, Esther Shiau Ping, Uthairatanakij, Apiradee, Laohakunjit, Natta, Jitareerat, Pongphen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2022
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9147319/
https://www.ncbi.nlm.nih.gov/pubmed/35637718
http://dx.doi.org/10.7717/peerj.13423

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9147319/
https://www.ncbi.nlm.nih.gov/pubmed/35637718
http://dx.doi.org/10.7717/peerj.13423

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