full2010.pdf - page 1283

1245
Deepa, N., Charanjit, K., Binoy, G., Balraj, S., and H.C. Kapoor. (2007). “Antioxidant constituents in some sweet
pepper (Capsicum annum L.) genotype during maturity,”
Journal of LWT
. 40, 121-129.
Ergunes,G. and Tarhan,S. 2006 “Color retention of red pepers by chemical pretreatments during greenhouse and
open sun drying ,”.
Journal of Food Engineering
. 76, 446-452.
Grubben, G. J. H. (1977). “ Tropical vegetables and their genetic resources,”
IBPGR
, Rome.pp 197.
Halasz-Feke, M., Huhn, E. and Zahonyi-Rass, P. (1994) “Tristimulus measurement of ground paprika color,”.
International Agrophysics
. 8, 501-507.
Itah, Y., Kanner, J. and Granit, R. (1993) “ Hydrolysis study of carotenoid pigment of paprika (Capsicum annum
L. variety Lehava) by HPLC/photodiode array detection,”
Journal of Agriculture and Food
Chemistry
. 41, 899-901.
Jiang Y., Xuewu Duan., Daryl Joyce., Zhaoqi Z., and Jianrong J. (2004) “Advance in understanding of enzymatic
browning in harvested litchi fruit,”
Journal of Food Chemistry
. 88, 443-446.
Kerdsangsuriyong, S., Srianan, K., Bunrod, T., Wannakhun,W., Kerdchoeinchuen, O., and Laohakunjit, N. (2007).
“Effect of Coating Materials on Browning of Litchi chinensis cv. Pantip,”
Journal of Agriculture Sci
.
38(6),160-163.
Ramesh, M.N., Wolf, W., Tevivi, D. and Jung, G. (2001). “ Influence of processing parameters on the drying of
spice paprika,”
Journal of Food Engineering.
49, 63-72
Schweiggert, U., Schieber, A. and Carle, R. (2005). “Inactivation of peroxidase polyphenoloxidase and
lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant
material.Innovative,”
Food Science and Emerging Technologies
. 6, 403-41
1...,1273,1274,1275,1276,1277,1278,1279,1280,1281,1282 1284,1285,1286,1287,1288,1289,1290,1291,1292,1293,...2023
Powered by FlippingBook