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Sweet carotenoid pigments

Ezell, B.D. and Wilcox, M.S. 1948. Effect of variety and storage on carotene and total carotenoid pigments in sweet potatoes. Food Res. 13, 203. [Pg.50]

In a previous work, Di Scala and Crapiste (2005) studied the effect of temperature on some of the most important quality characteristics of individual pieces of red sweet pepper Capsicum annuum. L) during drying. Color and antioxidant content are among the main quality attributes of these vegetables besides textural and flavor attributes. Both carotenoids (provitamin A) pigments and ascorbic acid contents are related to pepper variety (Roura et al., 2001) and technological factors. [Pg.538]

See other pages where Sweet carotenoid pigments is mentioned: [Pg.11]    [Pg.869]    [Pg.333]    [Pg.1077]    [Pg.65]    [Pg.160]    [Pg.367]    [Pg.189]    [Pg.93]    [Pg.327]    [Pg.828]    [Pg.849]    [Pg.70]    [Pg.106]    [Pg.330]    [Pg.42]    [Pg.179]    [Pg.186]    [Pg.14]    [Pg.370]    [Pg.148]    [Pg.78]    [Pg.2659]    [Pg.71]    [Pg.221]    [Pg.78]    [Pg.104]   
See also in sourсe #XX -- [ Pg.2 , Pg.306 , Pg.328 ]



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