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Effect of natural antioxidants on the colour and lipid stability of paprika salami
video image analysis dried sausage oxidation rosemary lycopene
2014/2/24
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry...
Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds
paprika seed film-forming yeast ume-zuke
2010/11/24
Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloec...
Isolation and Structure of Antimicrobial Substances from Paprika Seeds
paprika seeds antimicrobial substance saponin
2009/7/8
Antimicrobial substances were isolated from the 50% ethanol extract of paprika seeds by ODS open column chromatography and reverse phase HPLC. Ten compounds (1-10) which demonstrated antimicrobial act...
Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment
Food Irradiation oregano paprika thermoluminescence kinetics patameters dose-response fading
2008/10/25
The polyminerals content from commercial dust oregano and paprika were extracted and selected by sizes of < 10, 10-53, 53-74 and 74-149 µm and exposed to gamma radiation at different doses in th...
Inhibitory Effect of Paprika Seed Extract on the Growth of Yeast
paprika paprika seed edible plants antimicrobial substances
2010/11/22
An antimicrobial fraction was fractionated from the water-extract of paprika seeds by salting out with ammonium sulfate and successive column chromatographies on DEAE Sepharose FF and Sephadex G-200. ...