Results 31 to 40 of about 32,745 (221)
Journal of Physical Fitness and Sports Medicine, 2018 Xanthophylls have been attracting attention as phytochemicals with antioxidant activity and various beneficial effects demonstrated by randomized clinical trials.
Takashi Ichihara +7 more
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Near infrared spectroscopy as a rapid method for detecting paprika powder adulteration with corn flour [PDF]
Acta Periodica Technologica, 2019 Paprika powder is a spice of culinary importance in many homes but it’s powdered form, has been targeted for fraudulent activities intended at consumer deception.
Zaukuu John-Lewis Z. +4 more
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Targeted HPLC-UV-FLD Polyphenolics to Assess Paprika Geographical Origin
Biology and Life Sciences Forum, 2021 Paprika is a red powder seasoning with a characteristic flavour obtained from the drying and grinding of red pepper fruits of the genus Capsicum (Solanaceae family).
Xavi Collado +4 more
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Polyphenols content and antioxidant activity of paprika and pepper spices [PDF]
, 2017 Paprika spices (Capsicium annuum) and black pepper spices (Piper nigrum) are very popular seasonings for culinary and industrial utilization due to the change of sensory quality (taste, aroma, color) of foods and meals with their addition; their health ...
Dřímalová, Pavla +4 more
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ANALYSES OF SPANISH PAPRIKA. [PDF]
Journal of the American Chemical Society, 1906 n ...
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COMPOSITION OF KNOWN SAMPLES OF PAPRIKA. [PDF]
Journal of the American Chemical Society, 1908 n ...
Doolittle, R. E., Ogden, A. W.
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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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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. +6 more
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Journal of Historical Research in Marketing, 2017 PurposeThis paper explores the development of a luxury retail shoe brand inBelle ÉpoqueVienna.Design/methodology/approachFootwear retailing and marketing history is a neglected area. Unfortunately, no business records have survived from Robert Schlesinger’s shoe stores.
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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.
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