Results 51 to 60 of about 32,502 (227)

Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors [PDF]

, 2018
The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product's shelf life: temperature and illumination.
Elizagoyen, Eliana Soledad, Garitta, Lorena Garitta, Gugole Ottaviano, Maria Fernanda, Gómez, Guadalupe, Hough, Guillermo, Langohr, Klaus   +5 more
core   +1 more source

Influence of particle diameter on the colour of ground pepper (Capsicum annuum L.) [PDF]

Acta Periodica Technologica, 2010
The influence of particle diameter of ground paprika on its colour was examined in this study. Six samples of industrial ground paprika, from various phases of milling, and different particle size were purchased from the factory.
Tepić Aleksandra N., Šumić Zdravko M., Vukan Mirjana B.   +2 more
doaj   +1 more source

Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant

Molecules, 2023
Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet,
Dorota Kostrzewa, Barbara Mazurek, Marcin Kostrzewa, Emilia Jóźwik   +3 more
doaj   +1 more source

Occupational Contact Urticaria, Protein Contact Dermatitis and Concomitant Airway Diseases in the Finnish Register of Occupational Diseases in 2005–2020: Main Causes and Occupations at Risk

Contact Dermatitis, EarlyView.
This Finnish registry study shows that concomitant occupational asthma and rhinitis are common in patients with occupational contact urticaria or protein contact dermatitis, often sharing the same exposure. When evaluating occupational immediate allergy, both skin and airway symptoms should be considered.
Ville Ojanen, Liisa Airaksinen, Hille Suojalehto, Kirsi Koskela, Maria Pesonen   +4 more
wiley   +1 more source

A Wireless Sensor Network-Based Ubiquitous Paprika Growth Management System

Sensors, 2010
Wireless Sensor Network (WSN) technology can facilitate advances in productivity, safety and human quality of life through its applications in various industries.
Jeonghwan Hwang, Changsun Shin, Hyun Yoe
doaj   +1 more source

Detection and Quantitation of Adulterated Paprika Samples Using Second-Order HPLC-FLD Fingerprints and Chemometrics

Foods, 2022
Paprika is a widely consumed spice in the world and its authentication has gained interest considering the increase in adulteration cases in recent years.
Xiaodong Sun, Min Zhang, Pengjiao Wang, Junhua Chen, Shengjun Yang, Peng Luo, Xiuli Gao   +6 more
doaj   +1 more source

Giants in the cold: Morphological evidence for vascular heat retention in the viscera but not the skeletal muscle of the basking shark (Cetorhinus maximus)

Journal of Fish Biology, EarlyView.
Abstract Fewer than 50 of the over 30,000 extant species of fishes have developed anatomical specializations facilitating endothermy in specific body regions. The plankton‐feeding basking shark (Cetorhinus maximus), traditionally classified as an ectotherm, was recently shown to have regionally endothermic traits such as centralized red muscle (RM ...
C. Antonia Klöcker, Axel Schlindwein, Martin C. Arostegui, Ingrid M. Bruvold, Joel V. Wernström, Montserrat Martin‐Armas, David W. Sims, Nicolas Straube, Andreas Altenburger, Claudia Junge   +9 more
wiley   +1 more source

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, Juríková, Tünde, Mlček, Jiří, Orsavová, Jana, Škrovánková, Soňa   +4 more
core   +3 more sources

Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2251-2258, 15 March 2026.
Abstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Ana Caroline Silvestre Barbosa Alessi, Nathália Letícia Hernandez Brito, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +3 more
wiley   +1 more source

Safety and efficacy of saponified paprika extract, containing capsanthin as main carotenoid source, for poultry for fattening and laying (except turkeys)

EFSA Journal, 2020
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of saponified paprika extract, containing capsanthin as ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Kos Durjava, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Gabriele Aquilina, Georges Bories, Jürgen Gropp, Derek Renshaw, Orsolya Holczknecht, Maria Vittoria Vettori, Maryline Kouba   +23 more
doaj   +1 more source