Results 31 to 40 of about 8,058 (217)
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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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 +4 more
openaire +4 more sources
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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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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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 +2 more
wiley +1 more source
, 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.
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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