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dc.contributor.authorPérez Gálvez, Antonio-
dc.contributor.authorHornero-Méndez, Dámaso-
dc.contributor.authorMínguez Mosquera, María Isabel-
dc.date.accessioned2009-03-03T16:08:49Z-
dc.date.available2009-03-03T16:08:49Z-
dc.date.issued2005-10-
dc.identifier.citationEuropean Food Research and Technology 221(5): 645-652 (2005)en_US
dc.identifier.issn1438-2377-
dc.identifier.urihttp://hdl.handle.net/10261/11199-
dc.description.abstractEvolution of the carotenoid content has been studied during dehydration process of red pepper fruits (Capsicum annuum L.) for paprika production using a handcrafted technique, typical of La Vera County (Spain), which is based on slow drying at mild temperatures, conditions that were monitored during the complete process, to correlate the evolution of the pigment content with drying parameters. This tracking allowed to state that during drying of fruits, the carotenoid content goes through different stages either decreases or increases which are reflect of the processing conditions. In the present study, when imposed conditions were milder a more regular evolution was denoted, while more severe temperature-time regimes meant an irregular trend, although dry fruits contained similar carotenoid values with respect to the starting ones in all cases. Considering different isochromic carotenoid fractions and major individual pigments, the study revealed that any of them are preferentially either degraded or biosynthesised, what implies a certain balance between different groups of reactions that carried out during dehydration. In the sight of the positive retention of the carotenoid content and retinol equivalent values, conditions achieved in one dryer could be used by paprika producer for subsequent standardization of this traditional process by using the proper technical equipment.en_US
dc.description.sponsorshipAuthors express their sincere gratitude to MEC (Ministerio de Educación y Ciencia, Spanish Government) for financial support (project AGL2000-0699). Dr. Pérez-Gálvez is a Fellow of the MEC (Ramón y Cajal Fellowship Program).en_US
dc.format.extent4085 bytes-
dc.format.mimetypeimage/gif-
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.rightsclosedAccessen_US
dc.subjectDehydrationen_US
dc.subjectRed pepper fruitsen_US
dc.subjectCapsicum annuum L.en_US
dc.subjectCarotenoidsen_US
dc.subjectProcessingen_US
dc.subjectTemperature-time regimeen_US
dc.titleDependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera countyen_US
dc.typeartículoen_US
dc.identifier.doi10.1007/s00217-005-0074-2-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s00217-005-0074-2en_US
dc.identifier.e-issn1438-2385-
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