Results 11 to 20 of about 36,774 (263)
Foods, 2020 In this study, the feasibility of non-targeted UHPLC-HRMS fingerprints as chemical descriptors to address the classification and authentication of paprika samples was evaluated.
Sergio Barbosa +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
Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder
Journal of Food Composition and Analysis, 2020 J P Cruz-Tirado +2 more
exaly +2 more sources
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
Dietary effect of red paprika used to enhance the coloration of red tilapia (oreochromis niloticus) [PDF]
, 2021 Red tilapia (Oreochromis niloticus) is one of the famous fish cultures in the aquaculture industry, especially in Malaysia. The appearance of redness makes the fish more attractive for customers to buy.
H. Amiruddin, M. +3 more
core +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
Molecules, 2023 As an indispensable process in the microencapsulation of active substances, emulsion preparation has a significant impact on microencapsulated products. In this study, five primary emulsions of paprika oleoresin (PO, the natural colourant extracted from ...
Qionglian Zhang +3 more
semanticscholar +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