Thermodegradation of carotenoids in paprika

被引：0
|
作者：
Pérez Gálvez, A. [1 ]
Garrido Fernández, J. [1 ]
机构：
[1] Depto. de Biotecnologia de Alimentos, Instituto de la Grasa, Avda. Padre García Tejero, 4, 41012 Sevilla, Spain
来源：
Grasas y Aceites | / 48卷 / 05期
关键词：
Isomers; -; Temperature; Isomerization;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments.
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页码：290 / 296
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