Although thought of as a minor crop, peppers are a major world commodity due to their great
versatility. They are used not only as vegetables in their own right but also as flavourings in …

Discoloration and microbial proliferation are two major problems associated with production
of paprika (Capsicum annuum L.) with traditional drying methods. In the present study, the …

The stability of non-esterified carotenoids and carotenoid esters in paprika and chilli powder
as affected by various processing treatments and storage conditions were studied. For this …

This study was conducted to identify main carotenoids in red pepper and to investigate
pigment stability during drying and storage. The main pigments in saponified extracts were …

This study was conducted to investigate the effect of drying in antioxidant activity and to
compare the changes of ascorbic acid and colour by drying and storage in Korean red …

The influence of temperature and water activity on color degradation in paprika powders
was investigated. The Hunter color parameters (L, a, b), hue angle (h), and total color …

Investigations were carried out to study the influence of vacuum packaging and long term
storage on quality in red chilli. Chilli fruits were stored in vacuum packed and jute bags at …

The purpose of this study was to determine the effect of storage conditions on rate of color
degradation of paprika based products. The study was conducted on 7 paprika, 3 chili …

Due to consumers' awareness and concern about nutrition and health in different parts of the
world, the adoption of organic hydroponics is increasing. This has led to a search for organic …

The effect of heat treatment on microstructural and optical properties of salak fruit was
investigated. Blanching pretreatments were performed at three temperatures (50–70° C) and …