Article citationsMore>>

A. Vega-Galvez, et al., “Effect of Air-Drying Temperature on Physico-Chemical Properties, Antioxidant Capacity, Colour and Total Phenolic Content of Red Pepper (Capsicum annuum L. var. Hungarian),” Food Chemistry, Vol. 117, No. 4, 2009, pp. 647-653. doi:10.1016/j.foodchem.2009.04.066

has been cited by the following article:

• TITLE: Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)

  AUTHORS: Carmen Téllez-Pérez, Anaberta Cardador-Martínez, Sabah Mounir, José Gerardo Montejano-Gaitán, Vaclav Sobolik, Karim Allaf

  KEYWORDS: Instant Controlled Pressure Drop; Capsicum; Phenols; Flavonoids; Antioxidant Activity; Drying; Freezing

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.3, March 19, 2013

  ABSTRACT: Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green “Poblano” Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.