Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) and its preservation after drying process
The present work has determined and evaluated the influence of the drying process on the preservation of capsaicin, polyphenols and the antioxidant activity of whole red habanero chilli, as well as pericarp, placenta and seeds. For the drying process, drying kinetics have been carried out at differe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833521000605 |