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, 2016 The work briefly described the characteristics of spice paprika, a plague-ical proper- ties including a description of leaves, stems, flowers, fruits and whole bushes. Listed below are the biological characteristics of chili and its content substances, including capsaicin. The Scoville scale of hotness is also explained.
Kaplová, Tereza
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Nutrition & Food Science, 1979
Did you know that the brilliant Hungarian scientist, Professor Albert von Szent‐Györgi, who won the famous Nobel Prize for Medicine, discovered the unsuspected vitamin C content of that most unlikely of food substances — the fiery red spice paprika? That was in 1937, and since then the world consumption of paprika has risen considerably.
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Did you know that the brilliant Hungarian scientist, Professor Albert von Szent‐Györgi, who won the famous Nobel Prize for Medicine, discovered the unsuspected vitamin C content of that most unlikely of food substances — the fiery red spice paprika? That was in 1937, and since then the world consumption of paprika has risen considerably.
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Direct determination of tocopherols in paprika and paprika oleoresin by liquid chromatography
Mikrochimica Acta, 1992A method for the determination of tocopherols and tocopherol esters, quantified as tocopherol acetate, in paprika and paprika oleoresin is reported. Paprika samples were extracted with ethyl acetate and aliquots of the extracts were directly injected into a liquid chromatograph.
Pilar Vi�as +2 more
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Liquid chromatographic determination of fat-soluble vitamins in paprika and paprika oleoresin
Food Chemistry, 1992Abstract Fat-soluble vitamins, A, D, E, K 1 , and vitamin esters, A acetate and E acetate, have been resolved and quantitated in paprika and paprika oleoresin. The analysis was carried out by reversed-phase gradient elution high performance liquid chromatography with spectrophotometric detection.
P. Viñas +3 more
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2007
Paprika, a staple ingredient in Hungarian cuisine and also considered a cultural symbol, was taken off the shelves of food retailers and withdrawn from restaurants by the Hungarian Ministry of Health on the 27th of October 2004, after aflatoxin was discovered in Hungarian paprika by authorities in Slovenia.
Cecilia Hodúr +2 more
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Paprika, a staple ingredient in Hungarian cuisine and also considered a cultural symbol, was taken off the shelves of food retailers and withdrawn from restaurants by the Hungarian Ministry of Health on the 27th of October 2004, after aflatoxin was discovered in Hungarian paprika by authorities in Slovenia.
Cecilia Hodúr +2 more
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TBV – Tijdschrift voor Bedrijfs- en Verzekeringsgeneeskunde, 2014
Dat hij aan capoeira deed was hem aan te zien, met zijn donkere krullen en zijn beweeglijke branie, Benjamin was een goed gegeven naam. Dat was dan een van de twee jongens waar het al de hele middag over gegaan was. Als zij vandaag nu maar weer kwamen. Dan kwam alles goed en zouden wij op tijd klaar zijn. Nou, het zou mij benieuwen.
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Dat hij aan capoeira deed was hem aan te zien, met zijn donkere krullen en zijn beweeglijke branie, Benjamin was een goed gegeven naam. Dat was dan een van de twee jongens waar het al de hele middag over gegaan was. Als zij vandaag nu maar weer kwamen. Dan kwam alles goed en zouden wij op tijd klaar zijn. Nou, het zou mij benieuwen.
openaire +1 more source