The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools [PDF]
Foods, 2020 The spice paprika (Capsicum annuum and frutescens) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product; however, once removed from paprika, the remaining spent product can be ...
Simon A Haughey, Christopher Elliott
exaly +6 more sources
EDIBLE COATING BERBASIS PATI SAGU DENGAN PENAMBAHAN ANTIMIKROBA MINYAK SEREH PADA PAPRIKA: PREFERENSI KONSUMEN DAN MUTU VITAMIN C [PDF]
Agritech, 2015 Bell pepper is one among fruit vegetables that had good market prospect both for local trade and export. Nevertheless, the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life.
Widaningrum Widaningrum +2 more
doaj +5 more sources
Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]
Compr Rev Food Sci Food SafABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Özpınar FB +4 more
europepmc +2 more sources
Rapid Identification of Edible Insect Species in Food Using MALDI-TOF Mass Spectrometry. [PDF]
Rapid Commun Mass SpectromABSTRACT Rationale Edible insects are emerging as sustainable, nutritious ‘foods of the future’ and are gradually introduced to the European market as novel foods. Ensuring consumer safety and preventing fraud requires legal regulation, which in turn depends on reliable analytical methods.
Straka D +9 more
europepmc +2 more sources
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages [PDF]
Food Science of Animal ResourcesAntioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed.
Yu-Na Oh +4 more
doaj +2 more sources
Foods, 2023 This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries.
Thomas Dippong +2 more
exaly +3 more sources
Effects on egg yolk colour of paprika or paprika combined with marigold flower extract
Italian Journal of Animal Science, 2010 COLOR-UP® and COLOR-UP YELLOW-S® were fed to a total of 144 twenty-five-week-old Charoen Pokphand brown laying hens to investigate whether yellow xanthophylls present in marigold flowers in combination with red xanthophylls from paprika fruit can
Keiko Saito +3 more
doaj +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
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