نتایج جستجو برای: green peppers

تعداد نتایج: 141042  

Journal: :Food and Nutrition Sciences 2023

The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content fresh dried pepper from Ivory Coast. total polyphenol was determined using Folin-Ciocalteu test flavonoid also measured spectrophotometrically aluminum chloride colorimetric test. results obtained indicate levels peppers are higher samples collected Danane (0...

2016
Dakshina R. Seal Cliff G. Martin

Peppers (Capsicum spp.) are an important crop in the USA, with about 32,000 ha cultivated in 2007, which resulted in $588 million in farm revenue. The pepper weevil, Anthonomus eugenii Cano (Coleoptera: Curculionidae), is the most troublesome insect pest of peppers in the southern United States. It is therefore urgent to find different vulnerabilities of pepper cultivars, fruit and plants parts...

Journal: :Science 2007
Linda Perry Ruth Dickau Sonia Zarrillo Irene Holst Deborah M Pearsall Dolores R Piperno Mary Jane Berman Richard G Cooke Kurt Rademaker Anthony J Ranere J Scott Raymond Daniel H Sandweiss Franz Scaramelli Kay Tarble James A Zeidler

Chili peppers (Capsicum spp.) are widely cultivated food plants that arose in the Americas and are now incorporated into cuisines worldwide. Here, we report a genus-specific starch morphotype that provides a means to identify chili peppers from archaeological contexts and trace both their domestication and dispersal. These starch microfossils have been found at seven sites dating from 6000 year...

Journal: :Procedia Food Science 2011

2016
Pil-Nam Seong Hyun-Woo Seo Sun-Moon Kang Yoon-Seok Kim Soo-Hyun Cho Jin-Hyoung Kim Van-Ba Hoa

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot pep...

Journal: :Journal of agricultural and food chemistry 2004
Roger F McFeeters Lisa M Barrangou Amy O Barish Sabine S Morrison

Evidence was found for two previously unreported, nonenzymatic reactions that affected texture retention in acidified red bell peppers. First, oxygen was found to cause rapid softening of the pepper tissue such that it lost at least 40% of the initial tissue firmness within 2 weeks after acidification. Second, sulfite added to the acidified peppers prevented the softening caused by oxygen. Comb...

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