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Twenty five chilli genotypes from North East region of India evaluated showed variation for capsaicin from 0.27% (CHF-CA-1) to 3.03% (CHF-CA-21), oleoresin content from 2.49% (CHF-CA-5) to 9.26% (CHF-CA-18) with high to moderate ascorbic acid. Total phenolics ranged from 5.1 (CHF-CA-8) to 26.8 (CHF-CA-23) mg GAE/g and total carotenoids from 0.09 (CHF-CA-16) to 7.72 (CHF-CA-17) mg/g dry weight. The...
An epithermal neutron activation analysis (ENAA) method using boron carbide filter was standardised for the determination of low levels of iodine in various food and food products like milk, milk powder, baby food and health drink powders. The concentrations of iodine were also determined in seven samples of iodised salt used in cooking in India. Advantage of iodine determination by ENAA was evaluated...
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