Ergosterol and Patulin Contents of Conventional and Homemade Red Peppers and Hot Red Peppers Pastes
نویسندگان
چکیده
منابع مشابه
Hot Peppers and Pain
it was not until 1997 that a capsaicin receptor was 1056. terina et al., 1997), which they named the vallinoid recep-3505–3517. heat was activating the VR1 directly or through other thermally sensitive molecules. This study also generated a host of other questions regarding the endogenous ligand for the VR1: its physiological function, which neu-rons express the VR1 protein, and whether there a...
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چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
15 صفحه اولComparison of the ability to recover physiological traits of hot peppers and sweet peppers after high temperature stress
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Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers
Different colored bell peppers (Capsicum annuum L.), green, red, and yellow were examined for their content of phenolic compounds, ascorbic acid and carotenoids as well as free radical scavenging activity using DPPH assay and antioxidant activity using ß-carotene/linoleic acid assay. Phenolic, ascorbic acid and carotenoid contents varied in different colored bell peppers. Green pepper had highe...
متن کاملTRPV1: Pain, Peppers, and Prostaglandins
: Oxidative stress induces numerous biological problems. Lipid oxidation and peroxidation appear to be important steps by which exposure to oxidative stress leads the body to a disease state. For its protection, the body has evolved to respond to and eliminate peroxidation products through the acquisition of binding proteins, reducing and conjugating enzymes, and excretion systems. During the p...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2014
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000379