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White pepper.

Lewis, Y. S. and Nambudiri, E. S. and Krishnamurthy, N. and Natarajan, C. P. (1969) White pepper. Perfumery and Essential Oil Record, 60 (1). 53-57, 6 ref..

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Composition and US Standards for black and white pepper are given. Results of analyses of Indian, Sarawak, Brazilian and Muntok varieties of white pepper, for volatile oil, non-volatile ether extract and piperine, are given. The conventional processes for making white pepper by retting ripe pepper, decortication and retting black pepper are considered. Expt. trials for white pepper production in India by retting ripe pepper, retting green pepper, steaming green pepper, retting black pepper and decorticating black pepper, are described.

Item Type: Article
Uncontrolled Keywords: PEPPER-; Decortication of pepper; STANDARDS-; Composition of & standards for pepper
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jun 2014 09:59
Last Modified: 18 Jun 2014 09:59
URI: http://ir.cftri.com/id/eprint/7405

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