Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)
- Author
- CASTRO, Sónia M1 ; SARAIVA, Jorge A1 ; DOMINGUES, Fernando M. J1 ; DELGADILLO, Ivonne1
[1] Department of Chemistry, Unit Research of Química Orgânica, Produtos Naturais e Agro-alimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 2, pp 363-369, 7 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Ascorbic acid Enzymes Peppers Temperature and pressure treatments Texture
- Keyword (fr)
- Acide ascorbique Blanchiment (aliment) Capsicum annuum Enzyme Jaune Poivron Pression Température Texture Traitement thermique Angiospermae Dicotyledones Légume Solanaceae Spermatophyta Vitamine
- Keyword (en)
- Ascorbic acid Blanching Capsicum annuum Enzyme Yellow Bell pepper Pressure Temperature Texture Heat treatment Angiospermae Dicotyledones Vegetables Solanaceae Spermatophyta Vitamin
- Keyword (es)
- Acido ascórbico Blanqueo Capsicum annuum Enzima Amarillo Pimienta dulce Presión Temperatura Textura Tratamiento térmico Angiospermae Dicotyledones Hortalizas Solanaceae Spermatophyta Vitamina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23397494
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2010.09.020 
https://dx.doi.org/10.1016/j.lwt.2010.09.020
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