Results 51 to 60 of about 36,774 (263)
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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Effects of Oral Supplementation with Paprika Xanthophylls on Human Skin Moisture.
Journal of Oleo Science, 2022 Carotenoids, classified into carotenes and xanthophylls, are natural lipophilic pigments that are widely distributed in plants. Red paprika is unique in its high levels of various xanthophylls.
H. Yatsuhashi +3 more
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Effects on egg yolk colour of paprika or paprika combined with marigold flower extract
Italian Journal of Animal Science, 2010 COLOR-UP® and COLOR-UP YELLOW-S® were fed to a total of 144 twenty-five-week-old Charoen Pokphand brown laying hens to investigate whether yellow xanthophylls present in marigold flowers in combination with red xanthophylls from paprika fruit can
Keiko Saito +3 more
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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.
doaj +1 more source
Polish Journal of Food and Nutrition Sciences, 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 ...
Arnold Koncsek +6 more
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Tanggap Empat Varietas Paprika (Capsicum Annuum Var. Grossum) Terhadap Jumlah Cabang Berbeda Di Dataran Tinggi Lembang, Jawa Barat [PDF]
, 2016 Pada saat ini, beberapa varietas paprika baru telah tersedia sebagai pilihan alternatif petani. Setiap varietas paprika mempunyai tipe pertumbuhan dan kapasitas masing-masing dalam memproduksi buahnya.
Gunadi, N. (Nikardi)
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AgricultureEnhancing the quality of eggs by using natural food sources has become a very important topic in the last decade. The objective of this study was to determine the influence of natural (marigold and paprika extracts) pigments on the shelf life of eggs ...
Cristina-Camelia Matache +6 more
semanticscholar +1 more source
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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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
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