Cargando…

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

In this study, the effects of thermal processing (TP), high pressure processing (HHP), and preservatives addition, i.e. sodium metabisulfite (SMS), on flavor changes in acidified chili peppers were compared. In addition, their changes during different storage periods (25, 37, and 42 °C for 30 days)...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bao, Xi, Zhang, Shiyao, Zhang, Xueting, Jiang, Yongli, Liu, Zhijia, Hu, Xiaosong, Yi, Junjie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9440270/ https://www.ncbi.nlm.nih.gov/pubmed/36065197 http://dx.doi.org/10.1016/j.crfs.2022.08.007

Ejemplares similares

Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation
por: Zhang, Shiyao, et al.
Publicado: (2022)

Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil
por: Sun, Jie, et al.
Publicado: (2021)

Prehispanic Use of Chili Peppers in Chiapas, Mexico
por: Powis, Terry G., et al.
Publicado: (2013)

Dynamics of the chili pepper transcriptome during fruit development
por: Martínez-López, Luis A, et al.
Publicado: (2014)

Levels of Nitrates and Nitrites in Chili Pepper and Ventricina Salami
por: Colavita, Giampaolo, et al.
Publicado: (2014)

Possible Effects of Capsaicin (Chili Pepper) on the Oral Health
por: Menicagli, Roberto, et al.
Publicado: (2020)

Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action
por: Villa-Rivera, Maria Guadalupe, et al.
Publicado: (2020)

Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules
por: Kim, Yoo Kyeong, et al.
Publicado: (2017)

Cis- and Trans-Regulatory Variations in the Domestication of the Chili Pepper Fruit
por: Díaz-Valenzuela, Erik, et al.
Publicado: (2020)

Transcriptional Regulation of Ripening in Chili Pepper Fruits (Capsicum spp.)
por: Villa-Rivera, Maria Guadalupe, et al.
Publicado: (2021)

Inheritance of gene expression throughout fruit development in chili pepper
por: Escoto-Sandoval, Christian, et al.
Publicado: (2021)

Effect of photovoltaics shading on the growth of chili pepper in controlled greenhouses
por: Hassanien, Reda Hassanien Emam, et al.
Publicado: (2022)

Monograph of wild and cultivated chili peppers (Capsicum L., Solanaceae)
por: Barboza, Gloria E., et al.
Publicado: (2022)

Pepper EST database: comprehensive in silico tool for analyzing the chili pepper (Capsicum annuum) transcriptome
por: Kim, Hyun-Jin, et al.
Publicado: (2008)

Consumption of chilies and sweet peppers is associated with lower risk of sarcopenia in older adults
por: Wang, Xuena, et al.
Publicado: (2021)

First Complete Genome Sequence of Pepper mild mottle virus from Chili Pepper in the United States
por: Secrist, Kathryn, et al.
Publicado: (2018)

Domestication of Chili Pepper Has Altered Fruit Traits Affecting the Oviposition and Feeding Behavior of the Pepper Weevil
por: Chabaane, Yosra, et al.
Publicado: (2021)

Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)
por: del Rocío Gómez-García, María, et al.
Publicado: (2013)

Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers
por: Nagy, Zsuzsa, et al.
Publicado: (2015)

Agro-Morphological Characterization of Sicilian Chili Pepper Accessions for Ornamental Purposes
por: Virga, Giuseppe, et al.
Publicado: (2020)

Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review
por: Ao, Zhimin, et al.
Publicado: (2022)

The consumption of chili peppers and the risk of colorectal cancer: a matched case-control study
por: Yang, Yalan, et al.
Publicado: (2019)

Nanostructured mesoporous silica materials induce hormesis on chili pepper (Capsicum annuum L.) under greenhouse conditions
por: Magaña-López, Ernesto, et al.
Publicado: (2022)

Enterobacter cloacae, an Emerging Plant-Pathogenic Bacterium Affecting Chili Pepper Seedlings
por: García-González, Tanahiri, et al.
Publicado: (2018)

Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)
por: Getahun, Eshetu, et al.
Publicado: (2020)

Heavy Metals Presence in the Soil and Their Content in Selected Varieties of Chili Peppers in Slovakia
por: Lidiková, Judita, et al.
Publicado: (2021)

Heterosis for capsacinoids accumulation in chili pepper hybrids is dependent on parent-of-origin effect
por: Naves, Emmanuel Rezende, et al.
Publicado: (2022)

Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of “Hangjiao No. 2” Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene
por: Bakpa, Emily Patience, et al.
Publicado: (2022)

Effect of acidified turmeric and/or black pepper on growth performance and meat quality of broiler chickens
por: Sugiharto, Sugiharto, et al.
Publicado: (2020)

VIGS approach reveals the modulation of anthocyanin biosynthetic genes by CaMYB in chili pepper leaves
por: Zhang, Zhen, et al.
Publicado: (2015)

Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis
por: Chen, Changchang, et al.
Publicado: (2022)

Extraction of Illegal Dyes from Red Chili Peppers with Cholinium-Based Deep Eutectic Solvents
por: Zhu, Shuqiang, et al.
Publicado: (2017)

Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (Capsicum annuum L.)
por: Cheng, Yuan, et al.
Publicado: (2023)

Heritability and Genetic Advance among Chili Pepper Genotypes for Heat Tolerance and Morphophysiological Characteristics
por: Usman, Magaji G., et al.
Publicado: (2014)

Capsaicin and Dihydrocapsaicin Determination in Chili Pepper Genotypes Using Ultra-Fast Liquid Chromatography
por: Usman, Magaji G., et al.
Publicado: (2014)

The Antifibrotic and the Anticarcinogenic Activity of Capsaicin in Hot Chili Pepper in Relation to Oral Submucous Fibrosis
por: Huang, Zoufang, et al.
Publicado: (2022)

Chili pepper preference development and its impact on dietary intake: A narrative review
por: Siebert, Emily, et al.
Publicado: (2022)

Some Like It Hot: Dynamic Control of Cav2.2 Channels By Chili Peppers
por: Duran, Paz, et al.
Publicado: (2022)

Foods of the Mediterranean diet: tomato, olives, chili pepper, wheat flour and wheat germ
por: NAUREEN, ZAKIRA, et al.
Publicado: (2022)

Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages
por: Xiang, Qunran, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_dsu1kcua0l15pf1hg60rc5fper