Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference (한국식품저장유통학회:학술대회논문집)
- 2003.10a
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- Pages.139.2-139
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- 2003
The Packaging and Irradiation Effects on Volatile Compounds of Red Pepper Powder
- Lee, Jeung-Hee (Department of Food and Nutrition, Chungnam National University) ;
- Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
- Published : 2003.10.01
Abstract
The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0
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