Weil M., Shum Cheong Sing A., Méot J.M., Boulanger R., Bohuon P.
2017
Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly and considerably affected the color of the pepper. ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires; Physiologie et biochimie végétales
2017
Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly and considerably affected the color of the pepper. ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires; Physiologie et biochimie végétales