The growing interest in the substitution of synthetic food antioxidants by natural ones has
fostered research on vegetable sources and the screening of raw materials for identifying …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …

Capsanthin, a brightly orange-red–coloured pigment responsible for the peculiar red colour
of paprika fruits (Capsicum annuum), belongs to xanthophylls, a class of oxygen-containing …

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 …

In order to obtain pumpkin chips, hot air drying (HAD), freeze-drying (FD), combinations of
hot air drying+ explosive puffing drying (HAD+ EPD) and freeze-drying+ explosive puffing …

Abstract Effects of chitooligosaccharides (COS) or α-tocopherol (TC) or their combinations
(COS-TC; 1: 1) at different concentrations (0.2 and 0.4 g/L) on physical properties and …

I. Introduction........................................................................................................................... 209 II.
Fruits and Vegetables and Disease Prevention..................................................................... 210 III …

The colour of the egg yolk is one of the most important sensory characteristics among
consumers and is often perceived as a health and quality component of the product …

The chemical components of Korean paprika according to cultivars were investigated and
analyzed to provide basic data for food materialization and processing. Nitrogen free extract …

This review deals with HPLC method to be used for the determination of synthetic phenolic
antioxidants added to various foods. Sample preparation, isolation techniques, separation …