Concentration of colour components in chilli pepper and paprika oleoresins with column chromatography and supercritical fluids

Paprika (Capsicum annum) is one of the oldest and most important natural red colorants used as oleoresin (extract) in foodstuffs industry. Paprika differs from chilli pepper in the concentration of pungent (capsacinoids) and colour components (carotenoids), which directly influence the quality and c...

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Main Authors: Perva-Uzunalić, Amra. (Author), Hojnik, Maša. (Author), Škerget, Mojca. (Author), Knez, Željko. (Author)
Format: Book Chapter
Jezik:English
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Sorodne knjige/članki:Vsebovano v: Proceedings of the 9th Meeting on supercritical fluids, Trieste (Italy) 14-16 June 2004
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