Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.)
Remigiusz Olędzki,
Joanna Harasym
Abstract:Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwavin… Show more
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