نتایج جستجو برای: red pepper

تعداد نتایج: 157901  

Journal: :پژوهش های علوم دامی ایران 0
هانی اربابیان عبدالمنصور طهماسبی رضا وکیلی سونیا زکی زاده

an experiment was done in a completely randomized design in the following manner to investigate the effect of different levels of red pepper powder, and fat in diet of broilers chickens , the groups were assigned into factorials (2×3) with four replications, 12 birds per each. factors tested included three levels of red pepper powder (0 , 1.5 and 3%) and two fat levels (0 and 3%). feed and wate...

Journal: :nutrition and food sciences research 0
maryam jalili standard research institute, karaj, alborz

background and objectives: non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. the aim of the current study was to determine the concentration of ochratoxin a (ota) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to iran. materials and methods: ota levels were de...

2008
Ki Hyeon Sim Young Sil Han

In this study, we examined the antimutagenicity of red pepper seed and red pepper pericarp ethanol extracts using the standard Ames test in the presence and absence of S9 mix. The extracts showed inhibitory effects on both the TA98 and TA100 Salmenella Typhimurium strains against the mutagenic activity of promutagen 2-aminoa nthracene, and were also protective against the directly acting mutage...

2014
Mi-Sang Yu Jeong-Mee Kim Chi-Ho Lee Yoon-Jeong Son Soo-Ki Kim

Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsai...

Journal: :iranian journal of pharmaceutical research 0
maryam zarringhalam department of food science and technology, azad university, sofyan, ir iran. jalal zarringhalam department of physiology, neuroscience research center, shahid beheshti university of medical sciences, tehran, ir iran. mahdi shadnoush food science and technology department, nutritional institute, shahid beheshti university of medical sciences, tehran, ir iran. shamsali rezazadeh institute of medicinal plants, acecr, tehran, ir iran elaheh tekieh department of physiology, neuroscience research center, shahid beheshti university of medical sciences, tehran, ir iran.

in this study, extracts and essential oils of black and red pepper and thyme were tested for antibacterial activity against escherichia coli o157:h7 andstaphylococcus aureus. black and red pepper and thyme were provided from iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. after 24 h, the crude extract was separated as an alcoholic extract and con...

Journal: :journal of agricultural science and technology 2012
r. salari m. b. habibi najafi m. t. boroushaki s. a. mortazavi m. fathi najafi

the objective of this study was to assess the microbial contamination of razavi khorasan (iran) hot red pepper. the natural occurrence of aflatoxins and ochratoxin a in those samples was also investigated. for this purpose, 36 samples of this kind of pepper were collected from a farm and sun-dried. standard and established methods were used for both microbiological analyses and mycotoxins ident...

2012
Huaqiang Li Liji Jin Feifei Wu Philip Thacker Xiaoyu Li Jiansong You Xiaoyan Wang Sizhao Liu Shuying Li Yongping Xu

Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. In Exp. 1, 210, thirty-wk old, Hy-line Brown laying hens were fed one of seven diets containing 0.3, 0.6, 1.2, 2.0, 4.8 or 9.6 ppm red pepper pigment or 0.3 ppm carophyll red. Each diet was fed to three replicate batteries of ...

2010
Won-Young Song Kyung-Hyung Ku Jeong-Hwa Choi

The purpose of the present study was to investigate the effect of ethanol extracts from red pepper seeds on the antioxidative defense system and oxidative stress in rats fed a high fat . high cholesterol diet. Rats were divided into four experimental groups which were composed of high fat . high cholesterol diet group (HF), high fat . high cholesterol diet with 0.1% ethanol extracts from red pe...

Journal: :مهندسی بیوسیستم ایران 0
حمید توکلی پور گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران محسن مختاریان باشگاه پژوهشگران جوان و نخبگان، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

the aim of this study was investigation of the effects of pretreatments (hot water blanching and chemical treatments) by hot air and sun drying methods on mass transfer kinetics during red chili pepper rehydration phenomenon. for these purposes fick's second law and peleg model were applied for modeling of red chili pepper rehydration phenomenon. the results revealed that, peleg model coul...

Background and Objectives: Non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. The aim of the current study was to determine the concentration of ochratoxin A (OTA) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to Iran. Materials and Methods: OTA levels were...

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