Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
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چکیده
منابع مشابه
Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
Paprika oleoresin was fractionated by extraction with supercritical carbon dioxide (SCF-CO(2)). Higher extraction volumes, increasing extraction pressures, and similarly, the use of cosolvents such as 1% ethanol or acetone resulted in higher pigment yields. Within the 2000-7000 psi range, total oleoresin yield always approached 100%. Pigments isolated at lower pressures consisted almost exclusi...
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Canopy photosynthesis has typically been estimated using mathematical models that have the following assumptions: the light interception inside the canopy exponentially declines with the canopy depth, and the photosynthetic capacity is affected by light interception as a result of acclimation. However, in actual situations, light interception in the canopy is quite heterogenous depending on env...
متن کاملFormation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative ...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2013
ISSN: 1678-457X,0101-2061
DOI: 10.1590/s0101-20612013005000072