Description
Capsaicin and dihydrocapsaicin account for 90% of capsaicinoids when it comes to the pungency of peppers. Capsaicin stability was investigated through a cooking and storage parameter where three different tests were done; cooking duration, cooking temperature, and storage stability.
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Contributors
- Bustamante, Krista Gisselle (Author)
- Cahill, Thomas (Thesis director)
- Sweat, Ken (Committee member)
- Armendariz Guajardo, Jose (Committee member)
- School of Mathematical and Natural Sciences (Contributor)
- Barrett, The Honors College (Contributor)
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2017-12
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