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Influence of roasting on chemical profile,antioxidant and antibacterial activities of dried chili |
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| Authors: | Muangkote Sunida Vichitsoonthonkul Taweerat Srilaong Varit Wongs-Aree Chalermchai Photchanachai Songsin |
| Affiliation: | 1.School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150, Thailand ;2.Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, 10400, Thailand ; |
| Abstract: | Food Science and Biotechnology - Roasted dried chili, used to improve texture and taste, is important for various cuisines. The effect of roasting at 90 °C for 25 min on the... |
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