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Ute Christina Schweiggert

Development of alternative processes for the production of spices - with particular reference to carotenoid and capsaicinoid composition of red pepper (Capsicum annuum L.) and hot pepper (Capsicum frutescens L.) and their deteriorative enzyme activities

Aachen: Shaker, 2006

Title

Development of alternative processes for the production of spices - with particular reference to carotenoid and capsaicinoid composition of red pepper (Capsicum annuum L.) and hot pepper (Capsicum frutescens L.) and their deteriorative enzyme activities / Ute Christina Schweiggert

Involved 

Ute Christina Schweiggert (Verfasser)

Published

Aachen: Shaker
2006

Extent

IV, 172 S. : graph. Darst.

Thesis

Zugl.: Hohenheim, Univ., Diss., 2006

ISBN

978-3-8322-5733-0

Language

Englisch

Country

Deutschland

Topic

Technische Chemie

Subject

Gewürz, Pulverherstellung, Gewürzpflanzen, Hitzesterilisation, Mahlen, Trocknung
Gewürz, Pulverherstellung, Enzyminaktivierung

DDC notation

664.53

Series

Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft / Universität Hohenheim, Institut für Lebensmitteltechnologie und Biotechnologie ; Bd. 13

Other editions

Erscheint auch als Online-Ausgabe: Development of Alternative Processes for the Production of Spices - with Particular Reference to Carotenoid and Capsaicinoid Composition of Red Pepper (Capsicum annuum L.) and Hot Pepper (Capsicum frutescens L.) and Their Deteriorative Enzyme Activities

Record ID

982479573
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