Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111906
Abstract: Abstract Pulsed light (PL) is one of the promising non-thermal decontamination methods. The aim of this study was to investigate the effect of PL treatment on microbial quality, bioactive compounds concentration, and water state during… read more here.
Keywords: pulsed light; treatment; bell pepper; red bell ... See more keywords
Microwave assisted fluidized bed drying of red bell pepper: Drying kinetics and optimization of process conditions using statistical models and response surface methodology
Sign Up to like & getrecommendations! Published in 2021 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2021.110209
Abstract: Abstract Red bell peppers were dried by microwave assisted fluidized bed dryer at different drying conditions and the process was optimized using response surface methodology. The individual and combined effects of microwave power (180–540 W), air… read more here.
Keywords: methodology; content; microwave assisted; fluidized bed ... See more keywords
Stable Carbon and Nitrogen Isotope Ratios of Red Bell Pepper Samples from Germany, The Netherlands, and Spain.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b01631
Abstract: Bell pepper is one of the most cultivated crops in the world. By means of δ13C and δ15N values (‰), red bell peppers from Germany, The Netherlands, and Spain could be distinguished from each other.… read more here.
Keywords: red bell; netherlands spain; germany netherlands; bell pepper ... See more keywords
Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15317
Abstract: The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use… read more here.
Keywords: red bell; rbp; nutritional bioactive; bell pepper ... See more keywords
Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27072164
Abstract: The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of… read more here.
Keywords: bell pepper; quality; thermal technologies; non thermal ... See more keywords