Results 11 to 20 of about 6,510 (218)
Storability of paprika varieties measured by non-destructive acoustic method
International Journal of Horticultural Science, 2005 During our experiments, the storability of paprika (Capsicum annuum) samples was measured by a non-destructive acoustic method. The aims of our work were the determination of the applicability and reproducibility of the acoustic stiffness method for ...
V. Muha, S. Istella, D. Tompos
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Ultrasonic-microwave synergistic extraction of paprika pigment
E3S Web of Conferences, 2019 Paprika was soaked in n-hexane to extract paprika pigment by using ultrasonic and microwave assisted extraction (UMAE). The effects of different operating variables were investigated and the extraction condition was optimized through orthogonal design ...
Pang Min +3 more
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, 1998 In dit onderzoek is de ontwikkeling van slecht inwortelende paprika planten beschreven aan de hand van macroscopisch en microscopisch onderzoek. De inwortelingsproblemen bij paprika vertonen microscopisch een grote overeenkomst met wortelverdikking bij komkommer, hoewel de problemen zich macroscopisch iets anders manifesteren.
Verkerke, W., Kersten, M.
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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
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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
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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
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The traditional Spanish paprika processing in the Murcia Region and possible innovations
Grasas y Aceites, 2006 The traditional method of Spanish paprika processing in the Murcia Region is under the official category Denomination of Origin “Paprika of Murcia”. The process consists basically in manual harvesting the fruit in full ripe stage, drying, removing the ...
J. Pablo Fernández-Trujillo +1 more
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, 2022 This release adds minor new features and bug fixes to the paprika code. Integrate OpenFF-units (a wrapper for Pint units) used in DAT_restraints. Enhances the restraints/openmm module to include centroid-based anchor atom selection.
Henriksen, Niel +5 more
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PERAMALAN PERMINTAAN KOMODITI PAPRIKA (CAPSICUM ANNUM) DI PT BIMANDIRI AGRO SEDAYA, LEMBANG
Agrointek, 2016 PT Bimandiri Agro Sedaya is a non- manufacturing company ( services ) which operate in the field of trade as a supplier of fresh vegetables to retail. In December 2013, the fulfillment of the demand of red paprika, yellow paprika dan green paprika are 70,
Puji Rahmawati Nurcahyani +1 more
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Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika
Czech Journal of Food Sciences, 2004 The objective of the study was to evaluate the effect of the highest doses of paprika and the different percentage of hot paprika on curing process of dry sausage "Chorizo Zamorano" evaluating texture, colour and antioxidant properties. Four types of dry
I. Revilla, A. M Vivar-Quintana
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