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 Haughey, Chris Elliott
exaly +6 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
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
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.
Shaojia Wang
exaly +3 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
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
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
Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors
Food Science of Animal Resources, 2020 Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality ...
Heeok Hong +3 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