Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers-Reference-Cited by-同舟云学术

Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers

Published:2015-12 Issue:2 Volume:64 Page:623-631
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Loizzo Monica R.,Pugliese Alessandro,Bonesi Marco,Menichini Francesco,Tundis Rosa

Funder

European Community POR Calabria FSE

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Analytical Biochemistry,1996

4. A review on the beneficial aspects of food processing;van Boekel;Molecular Nutrition & Food Research,2010

5. Effect of cooking on the antioxidant properties of coloured peppers;Chuah;Food Chemistry,2008

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