CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (CAPSICUM-ANNUUM-L) - OLEORESIN-CELLULOSE SOLID MODEL

被引：26

作者：

KANNER, J ^{[1
]}

MENDEL, H ^{[1
]}

BUDOWSKI, P ^{[1
]}

机构：

[1] HEBREW UNIV JERUSALEM,FAC AGR,REHOVOT 76100,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02399.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：709 / 712

页数：4

共 38 条

[1] CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (CAPSICUM-ANNUUM-L) - PEROXIDASE-ACTIVITY
KANNER, J
MENDEL, H
BUDOWSKI, P
JOURNAL OF FOOD SCIENCE, 1977, 42 (06) : 1549 - 1551
[2] CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (CAPSICUM-ANNUUM-L) - EFFECT OF ASCORBIC-ACID AND COPPER IN A BETA-CAROTENE-LINOLEIC ACID SOLID MODEL
KANNER, J
BUDOWSKI, P
JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 524 - 526
[3] CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (CAPSICUM-ANNUUM L) ASCORBIC-ACID
KANNER, J
MENDEL, H
BUDOWSKI, P
JOURNAL OF FOOD SCIENCE, 1976, 41 (01) : 183 - 185
[4] ALLELOPATHIC POTENTIAL OF RED-PEPPER (CAPSICUM-ANNUUM-L)
TSUCHIYA, K
LEE, JW
HOSHINA, T
JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY, 1994, 28 (01): : 1 - 11
[5] EFFECT OF CHLORFLURENOL ON YIELD AND TECHNOLOGICAL VALUE OF RED PEPPER (CAPSICUM-ANNUUM-L)
LUKASIK, S
ACHREMOWICZ, B
KULPA, D
FRACZEK, T
ACTA PHYTOPATHOLOGICA ACADEMIAE SCIENTIARUM HUNGARICAE, 1983, 18 (1-3): : 165 - 171
[6] THE EFFECTS OF INTERFRUIT COMPETITION ON THE SIZE OF SWEET-PEPPER (CAPSICUM-ANNUUM-L) FRUITS
ALI, AM
KELLY, WC
SCIENTIA HORTICULTURAE, 1992, 52 (1-2) : 69 - 76
[7] APICAL SHOOT MERISTEM CULTURE IN RED-PEPPER (CAPSICUM-ANNUUM-L)
MADHURI, V
RAJAM, MV
JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY, 1993, 2 (01) : 67 - 68
[8] EFFECT OF CHLORFLURENOL ON THE YIELD AND TECHNOLOGICAL VALUE OF RED PEPPER (CAPSICUM-ANNUUM-L)
LUKASIK, S
ACHREMOWICZ, B
KULPA, D
FRACZEK, T
ACTA ALIMENTARIA, 1983, 12 (02) : 101 - 107
[9] CHLOROPHYLL SYNTHETASE IN CHLOROPLASTS AND CHROMOPLASTS ISOLATED FROM PEPPER (CAPSICUM-ANNUUM-L) FRUITS
DOGBO, O
CAMARA, B
MONEGER, R
COMPTES RENDUS DE L ACADEMIE DES SCIENCES SERIE III-SCIENCES DE LA VIE-LIFE SCIENCES, 1982, 295 (07): : 477 - 480
[10] Supercritical carbon dioxide extraction of red pepper (Capsicum annuum L.) oleoresin
Uquiche, E
del Valle, JM
Ortiz, J
JOURNAL OF FOOD ENGINEERING, 2004, 65 (01) : 55 - 66

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