Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
CyTA - Journal of Food, 2019 Three different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical–chemical parameters, microbial counts, colour, oxidative stability and storage of the
Cristina Pereira +6 more
doaj +1 more source
Agricultores e industriales en el negocio del pimentón, 1830-1935 [PDF]
, 1999 Editada en la Fundación Empresa PúblicaEste artículo analiza los factores que determinaron la especialización regional del cultivo del pimiento y la competitividad de su producto industrial, el pimentón, en el mercado internacional.
Arróniz Sala +30 more
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Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder [PDF]
, 2014 The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp).
Alberto, Maria Rosa +6 more
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Collaborative Study of a Method for Extractable Color in Paprika and Paprika Oleoresin
Journal of AOAC INTERNATIONAL, 1971 Abstract A collaborative study of the method for extractable color in paprika and paprika oleoresin was conducted, utilizing the facilities of member laboratories of the American Spice Trade Association. The color in paprika or other capsicum spice is extracted with acetone and the absorbance is measured at 460 nm.
openaire +1 more source
Analysis of Hue Spectra During Storage of Pepper (Capsicum annuum) [PDF]
, 2012 Color information is widely used in non-destructive quality assessment of perishable horticultural produces. The presented work investigated color changes of pepper (Capsicum annuum L.) samples received from retail system.
Baranyai, László +2 more
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Thermodegradation of carotenoids in paprika.
Grasas y Aceites, 1997 Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments.
A. Pérez Gálvez, J. Garrido Fernández
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A MEZŐGAZDASÁG MINT ENDOGÉN ERŐFORRÁS SZEREPE A HELYI FEJLESZTÉSBEN BÁTYA PÉLDÁJÁN KERESZTÜL = THE ROLE OF AGRICULTURE AS AN ENDOGENOUS RESOURCE IN LOCAL DEVELOPMENT THROUGH THE EXAMPLE OF BÁTYA VILLAGE [PDF]
, 2017 Az endogén erőforrások szerepét a vidékfejlesztésben régóta hangsúlyozza a szakirodalom. Egy falukutató tábor keretén belül a mezőgazdaságnak, mint endogén erőforrásnak a szerepét vizsgáltuk egy hagyományos agrár település, a Kalocsa melletti Bátya ...
Ritter, Krisztián +2 more
core +1 more source
Optimisation of the Photostimulated Luminescence (PSL) Tests to Detect Irradiated Dietary Supplements: Experimental Studies of Pre-Concentration, Depletion Rate Analysis and Multiwavelength PSL Analysis [PDF]
, 2009 No abstract ...
Carmichael, L., Fisk, S., Sanderson, D.
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Identification strategy : a field experiment on dynamic incentives in rural credit markets [PDF]
How do borrowers respond to improvements in a lender's ability to punish defaulters? This paper reports the results of a randomized field experiment in rural Malawi that examines the impact of fingerprinting borrowers in a context where a unique ...
Gine, Xavier +2 more
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