Total phenolics, antioxidant, and physical properties of red chili peppers (Capsicum annum L.) as affected by drying methods
Chili pepper (Capsicum annuum) is a popular spice, and its use has increased significantly in recent years, particularly in Western countries. Our objectives were to evaluate the effect of hot-air (60°C), vacuum, infra-red, and freeze-drying on the quality of dried chilies. Physico-chemical properti...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2492823 |
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