Preservation of sweet pepper purees: effect on chemical, bioactive and microbial quality
Preservation of sweet pepper purees: effect on chemical, bioactive and microbial quality
About this item
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Publisher
New Delhi: Springer India
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Language
English
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Publisher
New Delhi: Springer India
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Contents
In this study purees were prepared from the three different varieties of sweet pepper (red var.
Inspiration
, yellow var.
Bachata
and green var.
Indra
). The effect of storage on the chemical [water activity, pH, non-enzymatic browning (NEB) index and color], bioactive (total phenols, flavonoids, antioxidant activity, ascorbic aci...
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Full title
Preservation of sweet pepper purees: effect on chemical, bioactive and microbial quality
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TN_cdi_proquest_journals_2553399243
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2553399243
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-021-05075-8
