Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying
Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The object...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)
2018-08-01
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| シリーズ: | Bulletin of Chemical Reaction Engineering & Catalysis |
| 主題: | |
| オンライン･アクセス: | https://journal.bcrec.id/index.php/bcrec/article/view/1660 |
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