<p>Chromatogram of tocopherols (A: raw red pepper, B: deep-fried red pepper) and β-carotene (C: raw red pepper, D: deep-fried red pepper). Peak identification: (1) α-tocopherol, (2) β-tocopherol, (3) γ-tocopherol, (4) δ-tocopherol, (5) β-carotene.</p
During the last decades comprehensive data in the field of chemistry, biology and technology of spic...
<p>Effect of different cooking methods on the percent variation of fat, moisture, α-tocopherol and β...
Carotenoids are considered to be crucial elements in many fields and, furthermore, the significant f...
<p>The content of β-carotene (histogram) and related true retention (TR) (■) of crown daisy (A), unr...
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols a...
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
Endogenous levels of tocopherols and ascorbic acid were quantified by high-performance liquid chroma...
The quality of pepper is mainly valued for flavor, color, and vitamin C. This study explored the eff...
Três cultivares de pimentões amarelos (Capsicum annuum, L.), Amador Híbrido F1, Zarco Híbrido F1 e S...
The color and the pungency of red chili pepper powder, depending on the carotenoid and capsaicinoid ...
Includes bibliographical references (pages 105-112)A methodology for the analysis of carotenoids and...
Data on cooked vegetables is lacking in carotenoid databases. Analysis of cooked vegetables has prob...
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting)...
Calculation of the HPLC chromatographic retention times of different carotenoids supported our impro...
During the last decades comprehensive data in the field of chemistry, biology and technology of spic...
<p>Effect of different cooking methods on the percent variation of fat, moisture, α-tocopherol and β...
Carotenoids are considered to be crucial elements in many fields and, furthermore, the significant f...
<p>The content of β-carotene (histogram) and related true retention (TR) (■) of crown daisy (A), unr...
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols a...
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
Endogenous levels of tocopherols and ascorbic acid were quantified by high-performance liquid chroma...
The quality of pepper is mainly valued for flavor, color, and vitamin C. This study explored the eff...
Três cultivares de pimentões amarelos (Capsicum annuum, L.), Amador Híbrido F1, Zarco Híbrido F1 e S...
The color and the pungency of red chili pepper powder, depending on the carotenoid and capsaicinoid ...
Includes bibliographical references (pages 105-112)A methodology for the analysis of carotenoids and...
Data on cooked vegetables is lacking in carotenoid databases. Analysis of cooked vegetables has prob...
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting)...
Calculation of the HPLC chromatographic retention times of different carotenoids supported our impro...
During the last decades comprehensive data in the field of chemistry, biology and technology of spic...
<p>Effect of different cooking methods on the percent variation of fat, moisture, α-tocopherol and β...
Carotenoids are considered to be crucial elements in many fields and, furthermore, the significant f...
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