Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using (1)H NMR

The color and pungency are important indicators for evaluating the quality of chili oil, which are mainly determined by the carotenoids and capsaicinoids, respectively. In this study, the effect of frying temperature on the changes of carotenoids and capsaicinoids in chili oil was qualitatively and...

Descripción completa

Detalles Bibliográficos
Autores principales: Bai, Xueying, Wan, Peng, Liu, Jie, Yao, Jingyu, Chen, De-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735263/
https://www.ncbi.nlm.nih.gov/pubmed/36510595
http://dx.doi.org/10.1016/j.crfs.2022.100411

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735263/
https://www.ncbi.nlm.nih.gov/pubmed/36510595
http://dx.doi.org/10.1016/j.crfs.2022.100411

Ejemplares similares