Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies

Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into je...

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Bibliographic Details
Published in:	Journal of food science and technology Vol. 56; no. 2; pp. 624 - 633
Main Authors:	Almeida Alves, Jéssica, Nogueira Curi, Paula, Pio, Rafael, dos Santos Penoni, Edwaldo, Pasqual, Moacir, Rios de Souza, Vanessa
Format:	Journal Article
Language:	English
Published:	New Delhi Springer India 01-02-2019 Springer Nature B.V
Subjects:	Acidity Acids Antioxidants Aroma Ascorbic acid Chemistry Chemistry and Materials Science Chemistry/Food Science Color Confectionery Cultivars Flavor Food Science Fruits Nutrition Original Original Article Peppers pH effects Phenolic compounds Phenols Physicochemical analysis Physicochemical properties Post-harvest decay Pungent principles Sensory evaluation Sensory properties Sugar Sweet taste Vegetables Vitamin C Brazil Pepper types ssp Jelly Consumer profile Capsicum ssp
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