Document Detail


Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in Korea.
MedLine Citation:
PMID:  21819403     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Pickled paprika was produced and its quality characteristics along with phytochemical contents were monitored during storage. Phytochemicals, including ascorbic acid and polyphenols in pickled paprika were considerably retained and visual color was satisfactory during storage. Texture was deemed to be satisfactory for 4 wk. Considering that our experiment was performed at a relatively high temperature and without the addition of calcium for the improvement of texture, our results are quite promising in order to produce new pickled products with extended shelf-life along with conserving nutritional and functional components and satisfying consumer needs.
Authors:
Jihyun Park; Suna Kim; Bokyung Moon
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2011-08-05
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2012-03-15     Completed Date:  2012-07-13     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C1075-80     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Dept of Food and Nutrition, Chung-Ang Univ, Anseoung-si Gyeonggi-do 456-756, Korea.
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MeSH Terms
Descriptor/Qualifier:
Acetic Acid
Antioxidants / analysis
Ascorbic Acid / analysis*
Capsicum / chemistry*,  growth & development
Carotenoids / analysis*
Food Handling / methods*
Food Preservation / methods
Fruit / chemistry*
Humans
Hydrogen-Ion Concentration
Republic of Korea
Sensation
Chemical
Reg. No./Substance:
0/Antioxidants; 36-88-4/Carotenoids; 50-81-7/Ascorbic Acid; 64-19-7/Acetic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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