Extraction of sweet and hot pepper and paprika oleoresin II. Hazards and critical control points and commercial requirements
This paper reviews the hazards analysis and critical control points (HACCP) for the conventional extraction of paprika oleoresin, a product with potential to be produced in Africa and South America. These points include the toxicological, fire and explosion risks of the solvents, the temperature for...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2007-12-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/442 |