Results 131 to 140 of about 3,508 (178)

Ochratoxin A and related fungi in Brazilian black pepper (Piper nigrum L.)

Food Research International, 2021
Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties, produced by several species of Aspergillus, mainly those belonging to the A. section Circumdati and A. section Nigri. Although this toxin has been detected in spices and condiments, in black pepper (Piper nigrum L.) few studies have investigated the ...
Adriana Raquel Persson da, Silva, Maria Helena Pelegrinelli, Fungaro, Josué José, Silva, Ligia Manoel, Martins, Marta Hiromi, Taniwaki, Beatriz Thie, Iamanaka   +5 more
openaire   +2 more sources

Piper Nigrum L.

Piper nigrum L., commonly known as black pepper, is a species of tropical plant and belongs to the family Piperaceae. Black pepper is a very common spice around the world and is often used to add flavor to dishes. The active ingredients found in black pepper have antioxidant and anti-inflammatory properties.
Azadeh Zarei, Mehrdad Karimi
openaire   +2 more sources

Graph clustering of Piper nigrum L. (black pepper)

Euphytica, 2001
A profound degree of morphological variation exists among the cultivars of Piper nigrum cultivated in Kerala State, South India. Fifty one cultivars of this crop species from the State were subjected to graph clustering by the ‘Graph Theory’ model, based on 27 morphological characters, both qualitative and quantitative, aimed at clustering them into ...
P.J. Mathew, P.M. Mathew, Vijayaraghava Kumar   +2 more
openaire   +1 more source

Roasting Studies on Black Pepper (Piper nigrum L.)

Flavour and Fragrance Journal, 1996
Black peppercorns (Piper nigrum L.) were heated at temperatures between 100°C and 150°C for 15 or 30 min and in a microwave oven at various settings to simulate dry roasting of the spice. Analysis showed that under these conditions there was little change in the amount of volatile oil, oleoresin or piperine in the spice.
Susan Chacko, A. Jayalekshmy, M. Gopalakrishnan, C. S. Narayanan   +3 more
openaire   +1 more source

Phenolics of green pepper berries (Piper nigrum L.)

Journal of Agricultural and Food Chemistry, 1990
The nature of phenolic compounds and their involvement in enzymatic blackening of green pepper berries during conventional sun-drying were investigated. Among the five commercial varieties of pepper studied, a great variation in the total phenolics including o-diphenol oxidase oxidizable phenolics was noted. However, no correlation was observed between
Chiranjib Bandyopadhyay, Vaduvatha S. Narayan, Prasad S. Variyar   +2 more
openaire   +1 more source

The degradation kinetics of flavor in black pepper (Piper nigrum L.)

Journal of Food Engineering, 2009
Abstract Kinetics of flavor degradation in black pepper was studied at isothermal (50–120 °C) and non-isothermal conditions. The degradation of flavor was also followed in three different cooking methods viz., open pan, pressure cooking and a newly developed slow cooker named “EcoCooker’.
P. Nisha, Rekha S. Singhal, Aniruddha B. Pandit   +2 more
openaire   +1 more source

Intercropping vegetables and pulses in black pepper (Piper nigrum L.)

Journal of Medicinal and Aromatic Plant Sciences, 2014
An experiment was conducted with the objective of enhancing the income from black pepper garden by inter cropping vegetables and pulses at experimental farm of Indian Institute of Spices Research, Peruvannamuzhi, Kerala for two years. Vegetables namely Abelmoschus esculentus (Okra), Lycopersicon esculentum (Tomato), Solanum melongena ( Brinjal ...
THANKAMANI CK, SRINIVASAN V, KANDIANNAN K, KRISHNAMURTHY KS   +3 more
openaire   +1 more source

Toxicity of Aluminium to Black Pepper (Piper nigrum L.) in Sarawak

Nature, 1960
SYMPTOMS of an unknown disorder have been increasingly observed on pepper vines since 1956 ; no pathogen seemed to be involved. Affected vines show an overall bright green to yellow colour and their leaves a pronounced droop. Individual leaves first show symptoms of a speckled necrosis mostly along the main veins, each brown spot having a surrounding ...
De Waard, P.W.F., Sutton, C.D.
openaire   +1 more source

Phytochemical and Pharmacognostic studies on Piper nigrum L.

International Journal of Pharmacognosy and Clinical Research, 2021
Madhushree MV Rao, Vijay Danapur
openaire   +1 more source

The Agronomy and Economy of Black Pepper (Piper nigrum L.)—The “King of Spices”

2004
Black pepper, popularly known as the “King of Spices”, has a very checkered history dating back to the times of Queen Sheeba and King Solomon (BC 1015–BC 66) and has influenced the destiny of nations and their people, spread across the world, both economically and culturally.
openaire   +1 more source