The recovery of pepper phytochemicals present an interesting strategy in pursuit of new
bioactive compounds and natural ingredients for agro-food, cosmetic and pharma industry …

The role of antioxidants in human nutrition has gained increased interest, especially due to
their associated health beneficial effects for a number of chronic diseases, including …

Results of an experimental study are presented and discussed for pulsed vacuum drying
(PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics …

Carotenoids are increasingly drawing the attention of researchers as a major natural food
color due to their inherent nutritional characteristics and the implicated possible role in …

Novel drying techniques emerging as outcome of laboratory-based research may yet prove
to have a positive impact on the food industry in terms of scalability, energy efficiency, cost …

In this research 12 different varieties of Capsicum cultivars belonging to three species
(Capsicum chinense, Capsicum annuum, Capsicum frutescens) and of various colour …

Pepper of the Capsicum species is a common ingredient in various food preparations by
different cultures worldwide. The Capsicum is recognised by its five main domesticated …

Background To this day, many species of peppers, genus Capsicum, have been identified
and are the subject of several researches. However, only 5 are commonly used: C. annuum; …

Abstract Effects of different drying methods (open-sun, shade, greenhouse, microwave
(300− 600 W), air-convective (60− 80° C) and freeze drying) on drying kinetics, biochemical …

In current work, the evolution kinetic models of moisture, surface colour (L∗, a∗, and b∗),
natural pigment and non-enzymatic browning (NEB) of red pepper during hot air drying at …