Results 11 to 20 of about 903 (122)
Química Nova, 2014 Capsaicinoids (CAPS) are substances responsible for pungency in Capsicum. It is important to quantify these types of compounds owing to their broad application in food, pharmaceuticals, cosmetics and chemical weapons.
Patrícia Tonon de Souza +1 more
doaj +2 more sources
Capsaicinoides e pungência em frutos de Capsicum chinense e Capsicum baccatum [PDF]
, 2018 Capsicum chinense Jacq. and C. baccatum var. pendulum fruits are widely used in the food and processed food industry, in Peru, but their seeds and placentas are discarded as residues.
Gamarra Mendoza, Norma +2 more
core +3 more sources
Boron-containing capsaicinoids
RSC Advances, 2021 This study reports on the preparation of eight new boron-containing capsaicinoids bearing long aliphatic chains, and initial bioactivities are reported.
Jennifer A. Melanson +6 more
openaire +3 more sources
Informacion Tecnica Economica Agraria, 2021 In this study the compatibility of the serrano pepper type Criollo of Morelos 334 as a rootstock, as well as its response at the yield, physicochemical quality and content of capsaicinoids in rocoto ( Capsicum pubescens ) was evaluated.
M. Pérez-Grajales +4 more
semanticscholar +1 more source
Ultrasound-assisted extraction of capsaicinoids from peppers [PDF]
Talanta, 2008 The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported.
Fernández Barbero, Gerardo +3 more
+9 more sources
Fenología y contenido de capsaicinoides en chile producidos en condiciones de invernadero
Revista Mexicana de Ciencias Agrícolas, 2020 En la presente investigación se evaluó en condiciones de invernadero el desarrollo y rendimiento de 10 genotipos de chile y en laboratorio se determinó el contenido de capsaicinoides en frutos con diferente estado de madurez, procedentes de siete ...
S. Fernández +5 more
semanticscholar +1 more source
Current Research in Food Science, 2023 In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel.
Nan Luo +3 more
openaire +3 more sources
EXTRACCIÓN POR FLUIDO SUPERCRÍTICO DE CO2 Y CUANTIFICACIÓN DE CAPSAICINOIDES DE ROCOTO (Capsicum Pubescen) DEL VALLE DEL MANTARO [PDF]
, 2022 The chromatograms obtained allowed to identify and quantify the fractions of capsaicinoids of the oleoresin of Capsicum sp. (Hot peppers) T2 treatment at 40 ° C and 400 bar, permitted greater extraction as opposed to other conditions, being ...
Bontemps Hernández, Ivan +4 more
core +2 more sources
Dinámica del agua y fitoquímicos durante el secado de rodajas de chile habanero rojo (Capsicum chinense) [PDF]
, 2019 Habanero pepper (Capsicum chinense) is a source of phytochemicals or bioactive compounds that have shown benefits in human health. For phytochemicals extraction process, a prior drying is required.
Díaz-Pacheco, A. +6 more
core +1 more source
Stability of Capsaicinoid Content at Raised Temperatures [PDF]
Natural Product Communications, 2014 Capsaicinoids, found in the fruits of Capsicum species, contribute to the spiciness of foods. However, the fruits are often subjected to heat, particularly during food preparation and in other high temperature operations, and possible changes in the capsaicinoid content have not been systematically reported.
Wenhui, Si +3 more
openaire +2 more sources