Results 41 to 50 of about 36,774 (263)
Evaluation of color intensity enhanced by paprika as feed additive in goldfish and koi carp using computer-assisted image analysis [PDF]
, 2003 Body color intensity of red-colored koi carp Cyprinus carpio and goldfish Carassius auratus auratus varieties were measured to evaluate the effect of paprika used as a feed additive.
Hancz, Csaba +4 more
core +1 more source
Korean Journal of Food Preservation, 2022 In this study, we investigated whether adding of red paprika powder to mayonnaise improved its quality characteristics and storage stability. The quality characteristics, antioxidant activities, and oxidative and emulsion stabilities of mayonnaise
Kyo-Yeon Lee +3 more
semanticscholar +1 more source
Hortscience, 2022 In horticultural greenhouses, the photosynthetic photon flux density (I) is inevitably lower than that outside because of interference from greenhouse superstructures (e.g., reflection and absorption of radiation by greenhouse coverings and ...
K. Nomura +9 more
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
Molecules, 2022 Supercritical carbon dioxide extraction was used to extract carotenoids from dry paprika Capsicum annuum. Studies regarding the effect of process parameters, including pressure (25–45 MPa), temperature (40–60 °C), and time (10–110 min), were carried out ...
D. Kostrzewa +3 more
semanticscholar +1 more source
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
doaj +1 more source
DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika
Planta Medica, 2021 Herbs and spices are some of the most vulnerable products in terms of fraud and adulteration in the food sector. Although standard analytical methods are accurate for quality control of specific lead or marker compounds, they cannot accurately assess the
A. Raclariu-Manolică +6 more
semanticscholar +1 more source
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
doaj +1 more source
Molecules, 2021 Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants.
A. Ponder, Klaudia Kulik, E. Hallmann
semanticscholar +1 more source