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Food science and biotechnology, v.16 no.2 = no.74, 2007년, pp.187 - 192
Park, Jae-Hee (Department of Food and Nutrition, Changwon National University) , Kim, Chang-Soon (Department of Food and Nutrition, Changwon National University)
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The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ra...
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