Results 31 to 40 of about 6,510 (218)

COMPOSITION OF KNOWN SAMPLES OF PAPRIKA. [PDF]

Journal of the American Chemical Society, 1908
n ...
Doolittle, R. E., Ogden, A. W.
openaire   +1 more source

ANALYSES OF SPANISH PAPRIKA. [PDF]

Journal of the American Chemical Society, 1906
n ...
openaire   +2 more sources

Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability

, 2022
The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3-4 ASTA units/month and ...
Balázs Szabó P., Szabo, Balazs P., Vivien Krizsa, Antal Véha, Szokol, Lajos, Daood, Hussein G., Lajos Szokol, Arnold Koncsek, Hussein G. Daood, Veha, Antal, Lajos Helyes, Krizsa, Vivien, Koncsek, Arnold, Helyes, Lajos   +13 more
core   +1 more source

Microbiological quality of Argentinian paprika

Revista Argentina de Microbiología, 2017
The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years.
Melo González, María G, Romero, Stella M, Arjona, Mila, Larumbe, Ada G, Vaamonde, Graciela   +4 more
openaire   +4 more sources

Effect of ground paprika and its oleoresin on marinated chicken breast meat quality [PDF]

Acta Periodica Technologica, 2011
The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and
Jokanović Marija R., Džinić Natalija R., Tomović Vladimir M., Savatić Snežana B., Tasić Tatjana A., Ikonić Predrag M., Šojić Branislav V.   +6 more
doaj   +1 more source

The effect of storage on the colour of paprika powders with added oleoresin

Acta Universitatis Sapientiae: Alimentaria, 2016
The use of natural food colours is preferred to that of arti­ficial dyestuffs for modern alimentary purposes. Paprika is a spice plant grown and consumed in considerable quantities worldwide and also used as a natural food colour, so the colouring power ...
Horváth Zs. H.
doaj   +1 more source

SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE [PDF]

Journal of Food and Dairy Sciences, 2007
The oleoresins of capsicum, paprika and white pepper were extractedusing acetone with a yield of 21.4, 19.2 and 16.3 %, respectively. The volatile components of these oleoresins were fractionated and identified qualitatively using GC/MS.
A. Hegazy, A. Ammar, Shahinaz Helmy
doaj   +1 more source

Drivers of Farmers' Contract Compliance Behavior: Evidence From a Case Study of Dangote Tomato Processing Plant in Northern Nigeria

Agribusiness, EarlyView.
ABSTRACT Contract farming is a viable strategy agribusinesses rely on to strengthen coordination across actors in the value chain. However, low contract compliance remains a significant setback to agribusinesses' contract performance in low‐ and middle‐income country context.
Umar Shehu Umar, Sanzidur Rahman, Giacomo Zanello   +2 more
wiley   +1 more source

Kápia paprika hideghajtatása

, 2021
A dolgozat 4 évet átfogó paprika termesztési időszak elemzésével, a következtetések levonásával foglalkozik. A cél az volt, hogy optimális középutat találjak a termesztésben, amely ésszerű szinten tartja a költségeket, magas termés mennyiséget és ...
Zih, Ferenc
core  

Investigation of colour agent content of paprika powders with added oleoresin

Acta Universitatis Sapientiae: Alimentaria, 2015
The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is used often to raise the colour agent content of paprika powders.
Szabó L., Horváth Zs. H.
doaj   +1 more source