Journal of Materials Research and Technology, 2020 This study reported the combination of advanced statistical physics modeling and density functional theory (DFT) investigation for the interpretation of the adsorption of Paprika dye on TiO2 surface for dye sensitized solar cells.
Ben Mana Ben Manaa +2 more
exaly +3 more sources
Differences in the Chromogenic Effect of Corn Starch and Potato Starch on Paprika Red Pigment and Structural Characterisation [PDF]
FoodsThe present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment.
Fan Su +3 more
doaj +2 more sources
Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ [PDF]
FoodsThe content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as ‘Botillo del Bierzo’ was analysed. The determination and quantification of PAH4 (the sum of benzo[a]pyrene, benz[a]anthracene, benzo[b]-fluoranthene ...
Jaime R. Fuertes-Martínez +5 more
doaj +2 more sources
The Comparative Effects of Sweet Paprika, Hot Paprika, and Oxytetracycline Supplements on Broiler Growth Performance, Carcass traits, Meat quality, Intestinal Microbiota, Ileal morphology, and Immune Response [PDF]
Poultry Science Journal, 2023 This study examined the effects of oxytetracycline, sweet paprika, and hot paprika supplementation on broiler chicken growth performance, carcass characteristics, meat quality, intestinal microbiota, and immunological response. A total of 300 one-day-old
Masoumeh Monsefi +3 more
doaj +1 more source
Foods, 2021 “Pimentón de La Vera” smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin.
José M. Coleto +4 more
doaj +1 more source
Antioxidant activity of methanolic extract from yellow paprika (Capsicum annuum, L.) by DPPH radical scavenging method [PDF]
Pharmaciana, 2017 Yellow paprika (Capsicum annuum L.) is one of fruit that contains of carotenoid compounds as an antioxidant. This reasearch was aimed to know an antioxidant capacity of methanolic extract from yellow paprika with 2,2–diphenyl–1–picrylhydrazyl (DPPH ...
Warsi, Any Guntarti
doaj +1 more source
Shipin gongye ke-ji, 2022 To improve the adverse effects of corn starch on the color presentation of paprika red in prepared meat products, the characteristics of the effects of different concentrations of corn starch, pectin and paprika red on the color of the system were ...
Yongqiang WU +6 more
doaj +1 more source
Change of surface colour parameters during storage of paprika (Capsicum annuum L.) [PDF]
Food and Feed Research, 2014 The change of paprika surface colour during three years of storage was monitored by measuring CIEL*a*b* colour parameters once a year. Ten commercial and three branded paprika samples, originating from Hungary, Austria and Serbia, were stored in original
Belović Miona M. +2 more
doaj +1 more source
The traditional Spanish paprika processing in the Murcia Region and possible innovations
Grasas y Aceites, 2006 The traditional method of Spanish paprika processing in the Murcia Region is under the official category Denomination of Origin “Paprika of Murcia”. The process consists basically in manual harvesting the fruit in full ripe stage, drying, removing the ...
J. Pablo Fernández-Trujillo +1 more
doaj +1 more source
PERAMALAN PERMINTAAN KOMODITI PAPRIKA (CAPSICUM ANNUM) DI PT BIMANDIRI AGRO SEDAYA, LEMBANG
Agrointek, 2016 PT Bimandiri Agro Sedaya is a non- manufacturing company ( services ) which operate in the field of trade as a supplier of fresh vegetables to retail. In December 2013, the fulfillment of the demand of red paprika, yellow paprika dan green paprika are 70,
Puji Rahmawati Nurcahyani +1 more
doaj +1 more source