منابع مشابه
Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers
Different colored bell peppers (Capsicum annuum L.), green, red, and yellow were examined for their content of phenolic compounds, ascorbic acid and carotenoids as well as free radical scavenging activity using DPPH assay and antioxidant activity using ß-carotene/linoleic acid assay. Phenolic, ascorbic acid and carotenoid contents varied in different colored bell peppers. Green pepper had highe...
متن کاملFactors Influencing texture retention of salt-free, acidified, red bell peppers during storage.
Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain te...
متن کاملRed Blue Green Yellow Green Red Blue Red Yellow Green Red Blue Green Blue Red Green
Consider two adolescents: Person One and Person Two. Person One has never used substances and exhibits relatively few behavioral (conduct) problems. On the other hand, Person Two uses substances frequently and more commonly exhibits poor conduct. If you were to guess, which of the individuals would you expect to have lower overall judgment and self-regulation? If you answered Person Two, your i...
متن کاملThe effect of season on the growth and maturation of bell peppers
Bell peppers grown in greenhouses in the Mediterranean region are frequently subjected to high temperatures in summer and low temperatures in winter. The present experiment was designed to quantify the effect of season on pepper fruit growth, maturation and ripening. Three bell pepper (Capsicum annuum L.) cultivars (Yolo Wonder, California Wonder and E84066) were cultivated in an unheated ...
متن کاملCerebrosides in Mature-green and Red-ripe Bell Pepper and Tomato Fruits
Almtract--Cerebrosides (CBs) isolated from pericarp lipids of green and red bell pepper and tomato fruits were separated by a new HPLC method into/> six components. HPLC profiles were similar for the two fruits and changed little with ripening. CB 1 was the major peak, CB 2 was found only in bell pepper, and CBs 4, 5 and 6 were more abundant in pepper than in tomato. Total CBs and HPLC CB fract...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1982
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.35.95