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Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers

  • Published:2014-11 Issue: Volume:65 Page:231-237
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Daood Hussein G.,Palotás Gábor,Palotás Gábriella,Somogyi György,Pék Zoltán,Helyes Lájos

Funder

TÁMOP

KMR

Szent István University, Faculty of Agricultural and Environmental Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Carotenoid composition of new cultivars of red pepper for paprika;Almela;Journal of Agricultural and Food Chemistry,1991

2. Carotenoids as colorants and vitamin A precursors;Baurnfiend,1981

3. Factors affecting stability of coloured substances in paprika;Biacs;Journal of Agricultural and Food Chemistry,1992

4. High performance liquid chromatography with diode-array detection of carotenoids and carotenoid esters in fruits and vegetables;Biacs;Journal of Plant Physiology,1994

5. Carotenoid and carotenoid esters from new cross-cultivars of paprika;Biacs;Journal of Agricultural and Food Chemistry,1993

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