Effect of pre-treatments on drying, rehydration, and color characteristics of red pepper (‘Charliston’ variety)

İbrahim Doymaz; Fergün Kocayigit

doi:10.1007/s10068-012-0132-z

Effect of pre-treatments on drying, rehydration, and color characteristics of red pepper (‘Charliston’ variety)

Food Science and Biotechnology ◽

10.1007/s10068-012-0132-z ◽

2012 ◽

Vol 21 (4) ◽

pp. 1013-1022 ◽

Cited By ~ 11

Author(s):

İbrahim Doymaz ◽

Fergün Kocayigit

Keyword(s):

Red Pepper ◽

Color Characteristics

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Lips' Color Characteristics Appear to Vary by Ethnicity, Age

Skin & Allergy News ◽

10.1016/s0037-6337(07)71024-0 ◽

2008 ◽

Vol 39 (1) ◽

pp. 29

Author(s):

DAMIAN MCNAMARA

Keyword(s):

Color Characteristics

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Influence of baking method and recipe composition of bakery products on the color characteristics of their surface

Khleboproducty ◽

10.32462/0235-2508-2020-29-1-56-59 ◽

2020 ◽

Vol 29 (1) ◽

pp. 56-59

Author(s):

F.K. Khuzin ◽

◽

T.A. Yamashev ◽

A.V. Kanarsky ◽

V.M. Gematdinova ◽

...

Keyword(s):

Bakery Products ◽

Color Characteristics

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DRYING KINETICS OF HOT-AIR DRIED BEEF MEAT: APPLICATION OF MATHEMATICAL MODELS, ENERGY CONSUMPTION, AND COLOR CHARACTERISTICS

Heat Transfer Research ◽

10.1615/heattransres.2018020385 ◽

2018 ◽

Vol 49 (14) ◽

pp. 1353-1366 ◽

Cited By ~ 1

Author(s):

Osman Ismail ◽

Ozlem Gökce Kocabay

Keyword(s):

Energy Consumption ◽

Mathematical Models ◽

Drying Kinetics ◽

Beef Meat ◽

Color Characteristics ◽

Hot Air ◽

Kinetics Of

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Antioxidants and Biochemical Effects of Oral Administration of Red Pepper Aqueous Extract on Rabbit's Liver Treated with Cholesterol

10.24897/acn.64.68.602 ◽

2019 ◽

Author(s):

Hadeel T. S. Al-Ishlash ◽

Muntaha M. D. Al-Kattan

Keyword(s):

Oral Administration ◽

Aqueous Extract ◽

Red Pepper ◽

Biochemical Effects

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The Substitution of Rice Bran Flour on the Acceptability and Color Characteristics of Gracilaria sp Seaweed Cake

International Journal of Scientific and Research Publications (IJSRP) ◽

10.29322/ijsrp.9.06.2019.p9025 ◽

2019 ◽

Vol 9 (6) ◽

pp. p9025

Author(s):

Chiciani Diah Puspita ◽

Titik Dwi Sulistiyati

Keyword(s):

Rice Bran ◽

Color Characteristics

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Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento

Preventive Nutrition and Food Science ◽

10.3746/jfn.2004.9.2.126 ◽

2004 ◽

Vol 9 (2) ◽

pp. 126-132 ◽

Cited By ~ 1

Author(s):

Jin-Hee Kim ◽

Mee-Ree Kim

Keyword(s):

Sensory Characteristics ◽

Red Pepper

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Red Pepper Powder and Kimchi Reduce Body Weight and Blood and Tissue Lipids in Rats Fed a High Fat Diet

Preventive Nutrition and Food Science ◽

10.3746/jfn.2002.7.2.162 ◽

2002 ◽

Vol 7 (2) ◽

pp. 162-167 ◽

Cited By ~ 8

Author(s):

Kun-Young Park ◽

Sun-Mi Park ◽

Young-Soo Jeon ◽

Sook-Hee Rhee

Keyword(s):

Body Weight ◽

High Fat Diet ◽

Red Pepper ◽

High Fat ◽

Reduce Body Weight ◽

Tissue Lipids ◽

Pepper Powder ◽

Red Pepper Powder

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Effect of Irradiated Red Pepper Powder on Kimchi Quality during Fermentation

Preventive Nutrition and Food Science ◽

10.3746/jfn.2004.9.3.218 ◽

2004 ◽

Vol 9 (3) ◽

pp. 218-221 ◽

Cited By ~ 1

Author(s):

Seung-Cheol Lee

Keyword(s):

Red Pepper ◽

Pepper Powder ◽

Red Pepper Powder

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Effects of Red Pepper, Salt-Fermented Anchovy Extracts and Salt Concentration on the Tastes of Kimchi

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2003.32.3.346 ◽

2003 ◽

Vol 32 (3) ◽

pp. 346-349 ◽

Cited By ~ 8

Keyword(s):

Salt Concentration ◽

Red Pepper

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Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2012.41.12.1778 ◽

2012 ◽

Vol 41 (12) ◽

pp. 1778-1784 ◽

Cited By ~ 4

Author(s):

In Guk Hwang ◽

Young Jee Shin ◽

Junsoo Lee ◽

Heon Sang Jeong ◽

Hae Young Kim ◽

...

Keyword(s):

Capsicum Annuum ◽

Quality Characteristics ◽

Red Pepper ◽

Capsicum Annuum L

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