Stabilization of the natural color of sweet pepper (Capsicum annuum L.) during its processing

Stabilization of the natural color of sweet pepper (Capsicum annuum L.) during its processing

The influence of various parameters of technological treatment on the degree of chlorophyll destruction and change in the green coloration of the sweet pepper (Capsicum annuum L.) has been investigated. It has been established that the temperature and duration of its effect on sweet pepper during pr...

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Bibliographic Details
Main Authors: Antonina Dubinina, Tetiana Letuta, Tetiana Shcherbakova, Galina Selyutina, Vita Afanasieva, Olha Yudicheva, Olena Kalashnyk, Antonina Samoylenko
Format: Article
Language:English
Published: PC Technology Center 2018-11-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
sweet pepper
technological treatment
stabilization of pigments
color­parametric characteristics
Online Access:http://journals.uran.ua/eejet/article/view/147768

Internet

http://journals.uran.ua/eejet/article/view/147768

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