Chapter 93. Paprika Production: Current Processing Techniques and Emerging Technologies

  1. Y. H. Hui Senior Scientist
  1. María Isabel Mínguez-Mosquera,
  2. Manuel Jarén-Galán,
  3. Dámaso Hornero-Méndez,
  4. Antonio Pérez-Gálvez

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch93

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Mínguez-Mosquera, M. I., Jarén-Galán, M., Hornero-Méndez, D. and Pérez-Gálvez, A. (2006) Paprika Production: Current Processing Techniques and Emerging Technologies, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch93

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Group of Chemistry and Biochemistry of Pigments, Food Biotechnology Department, Instituto de la Grasa (CSIC), Av. Padre García Tejero 4, 41012, Sevilla, Spain

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • paprika production;
  • red pepper industrial processing for paprika production;
  • effect of processing and storage on carotenoid content

Summary

This chapter contains sections titled:

  • Introduction

  • Industrial Processing of Red Pepper for Production of Paprika

  • Effect of Processing and Storage on the Carotenoid Content

  • Determination of Quality of Paprika

  • References

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