References On Chilli Production

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Agmark (1962) Chilli Grading and Marketing Rules Agricultural Marketing Directorate, Govt, of India, Nagpur.

Annual report (1998-99), Spices Board, Cochin, India.

Besek, C. A., Wilson, L. A. and Hammond, E. G. (1985) Spices quality: effect of cryogenic and ambient grinding on volatiles,J. FoodSci., 50, 599-Blum, A. and Ames, B. N. (1977) Possible hazards in the use of poly halogenated compounds in general, Science, 195, 17.

Bos well, V. R. (1964) Pepper production, USDA Inf. Bull. No. 27 6. CFTRI (2003) Annual report, under preparation.

Deli, J., Malus, Z. and Tolh, G. (1996) Carotenoid composition of fruits of Capsicum annuum cv Szentesi

Kozzarvu during ripening, j. Agric. Food Chem,, 44(3), 711. Elshikiny, S. and Abd-El-Salam, M. H. (1970) Preparation and properties of colour from C. frutescens var.

California wonder and safflower.,_/. FoodSci., 35, 875. Essential Oils Association (1975) Specification for oleoresin paprika — EOA No. 239, Oieoresin red pepper,

No. 244, Essential Oil Association, New York. Feinberg, B. (1973) Vegetables. In: WB Van Arsdel, M. J. Copley and A. I. Morgan (ed.), Food Dehydration,

Vol. 2, 2nd edn, AVI, West Port, Conn. Francis, F.J. (1995) Carotenoids as colorants, World of Ingredients, September/October, 34, 37.

Gonzalez Aguilar, G. A., Cruz, R., Buez, R. and Wang, C. V. (1999) Storage quality of bell peppers pre-treated with hot water and polyethylene packaging,/. Food Quality, 22(3), 287.

Govindarajan, V. S. (1985) Capsicum — production, technology, chemistry and quality. Part I. History, botany, cultivation and primary processing, CRC Crit. Rev. FoodSci. Nutr., 22(2), 109.

Govindarajan, V. S. (1986a) Capsicum — production, technology, chemistry and quality. Part II. Processed products, standards, world production and trade, CRC Crit. Rev. Food Sci. Nutr., 23(3), 207.

Govindarajan, V. S. (1986b) Capsicum - production, technology, chemistry and quality. Part III. Chemistry of the colour, aroma and pungency stimuli, CRC Crit. Rev. Food Sci. Nutr., 25, 185.

Govindarajan, V. S., Shanti Narasimhan and Dhanaraj, S. (1977) Evaluation of spices and oleoresins. II Pungency of capsicum by Scoville heat units, standardized procedure,/. Food Sci. Technol. (India), 14, 28.

Govindarajan, V. S. and Satyanarayana, M. N. (1991) Capsicum — production, technology, chemistry and quality. Part V. Impact on physiology, pharmacology, nutrition, structure, pungency, pain and desensiti-sation sequences, CRC Crit. Rev. FoodSci. Nutr., 29(6), 435.

Hardenburg, R. E., Watada A. E. and Wang C. Y. (1986) The commercial storage of fruits, vegetables and florist and nursery stocks, US Department of Agriculture, Hand Book No. 68, 65.

Hartman, J. D. and Isenburg, F. M. (1956) Waxing vegetables, NY, State Col. Agric. Cornell Ext. Bull., 1.

Henry, B. (1998) Use of capsicum and turmeric as natural colours in food industry, Indian spices, 35(3), 7.

Hughes, P. A., Thompson, A. K., Pumbley, R. A. and Seymour G. B. (1981) Storage of capsicum (Capsicum annuum L.) under controlled atmosphere, modified atmosphere and hypobaric conditions,/ Hort. Sci., 261.

Isidore, E., Colter D. J., Fernandez, G. C. J. and Southward G. M. (1995) Colour retention in red chilli powder as related to delayed harvest, /. Food Sci., 60(5), 1075.

Kanner, J., Harel, S., Palevitch, D. and Ben Gera, I. (1977) Colour retention in sweet red paprika (Capsicum annuum L.) powder as affected by moisture content and ripening stage, J. Food Technol., 12, 59-

Laul, M. S., Bhale Rao, S. D., Rane, V. R. and Amia, B. L. (1970) Studies on the sun drying of chillies, Indian Fd. Packer, 24(2), 22.

Laurie, S., Ronen, R. and Aloni, B. (1995) Growth regulator induced alleviation of chilling injury in green and red bell pepper fruit during storage, Hort. Sci., 30(3), 558.

Lease, J. G. and Lease, E.J. (1956) Factors affecting the retention of red colour in peppers, FoodTechnol., 10, 368.

Lease, J. G. and Lease, E. J. (1962) Effect of drying conditions on initial colour, colour retention and pungency in red peppers, Food Technol., 16, 104.

Lerdhangangkul, S. and Krochta, J. M. (1996) Edible coatings effects on post harvest quality of green bell pepper,/. FoodSci., 61, 176.

Lownds, N. K. and Bosland, P. W. (1988) Studies on post harvest storage of pepper fruits, Hort. Science, 23,71.

Lownds, N. K., Banaras, M. and Bosland, P. W. (1994) Post harvest water loss and storage quality of nine pepper (capsicum) cultivars, Hort. Science, 29(3), 191-

Luning, P. A., Yuksel, D., Vuurst-de-vries-R, Van der, and Roozen, J. P. (1995) Aroma changes in fresh peppers (C. annuum) after hot air drying, J. Food Sci., 60(6), 1269-

Luo, Y. and Mikitzei, L. J. (1996) Extension of post harvest life of bell peppers with low oxygen, J.Sci. Food Agric., 70(1), 115.

Marshall, D. E. and Brook R. C. (1999) Reducing Bell pepper bruicing during post harvest handling, Hort. Technology, 9(2), 254.

Mathew, A. G., Lewis, Y. S., Jagadishan, R., Namboodri, E. S. and Krishnamurthy, N. (1971) Oleoresin from capsicum, Flavour Industry, 2(1), 23.

McColioch, L. P. (1962) Chilling injury and alternaria rot of bell peppers, US Dept., Agric. Market Res. Rept., 536, 16.

McColioch, L. P. and Wright, W. R. (1966) Botrytis rot of bell peppers. US Dept. Agric. Market Res. Rept., 754, 9.

Meir, S., Rosenberger, I., Aharon, Z., Grinberg, S. and Fallik, E. (1995) Improvement of post harvest keeping quality and colour development of bell pepper (cv. Maor) by packaging with polyethylene bags at a reduced temperature, Post Harvest Biology and Technology, 5(4), 203.

Miller, W. R., Risse L. A. and McDonald R. E. (1986) Deterioration of individually wrapped and non-wrapped bell peppers during long term-storage, Trop. Set., 63, 1.

Mosquera Minguez, M. I., Jaren Galan, M. and Garsido Fernandez, J. (1994) Competition between the process of biosynthesis and degradation of carotenoids during the drying of peppers, J. Agric. Food Chem.

Onyenkwe, P. C. and Ogbade, G. H. (1995) Radiation sterilization of red chilli pepper (C. frutescens), J. PoodBiochem., 19(2), 121.

Pantastico, E. B., Chattopadhyay, T. K. and Subramanyam, H. (1975) Storage and commercial storage operations. In: Pantastico (ed.) Post Harvest Physiology, Handling and Utilization of Tropical and Subtropical Fruits and Vegetables, The AVI Publishing Co. Inc., Westport, CT. p. 314.

Papalkar, J. S. P., Sayed, H. M. and Kulkarni, D. N. (1992) Physico chemical qualities of some varieties of chilli, Indian Cocoa, Arecanut and Spices Journal, 15(3), 76.

Peter, K. V. (1998) Recent advances in chilli breeding, Indian Spices, 35(3), 3.

Prevention of Food Adulteration Act, 1954 and Rules 1955, Ministry of Health and Family Welfare, Government of India, New Delhi.

Pruthi, J. S. (1998) Chillies or Capsicums In: Major Species of India — Crop, Management and Post Harvest, ICAR, New Delhi, p. 221

Priyasethu, K. M., Prabha T. N. and Tharananthan R. N. (1996) Post harvest biochemical changes associated with softening phenomenon in Capsicum annuum fruits, Phytochemistry, 42(4), 961.

Rajput, J. C. and Parulekar, Y. R. (1998) "Capsicum". In: D. K. Salunkhe and S. S. Kadam (ed.), Hand Book of Vegetable Science & Technology — Production, Composition, Storage and Processing, Marcel Dekker, New York, p. 203.

Ramesh, A. (1989) Equipments for processing of spices, In: Proceedings of seminar on "Recent trends and developments in post harvest technologies for spices", 24th August 1989, CFTRI, Mysore, India, p. 39.

Russo, T. R. (1976) Cryogenic grinding "Carousal" materials handling, Food Eng. Int., 1(8), 33.

Tandon, G. L., Dravid, S. V. and Siddappa, G. S. (1964) Oleoresin capsicum (red chillies) — some technological and chemical aspects, J. FoodSci., 29, 1.

Todd, E. C. (1957) New extraction process improves paprika colour, Food Eng., 29, 81—82.

Vinkler, M. (1973) Changes in pigment content and pigment composition during the storage of intact peppers, konzerv-es, Paprikaipar, 3, 99, Food Sci. Technol. Abstr., 5, 3J425.

Wealth of India (2000) A Dictionary of Indian Rate Materials and Industrial Products, First Supplement Series (Raw Materials), Vol. 1, A-Ci; National Institute of Science Communication, Council of Scientific and Industrial Research, New Delhi, p. 212.

Wistreich, H. E. and Schaffer, W. F. (1962) Freeze grinding versus product quality, Food Engineering, May, p. 62.

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  • sharon hunsucker
    What are the reference of produce powdered pepper?
    2 years ago

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