Thermodegradation of carotenoids in paprika.
Keywords:Carotenoid, Isomerization, Paprika, Thermodegradation.
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.
How to Cite
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.