Innovative edible packaging from mango kernel starch for the shelf life extension of red chili powder.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.03.148
Abstract: In this study mango kernel starch (MKS) based heat sealable pouches were developed for packing of red chili powder. The films were prepared by casting technique using glycerol, sorbitol and 1:1 mixture of glycerol and… read more here.
Keywords: mango kernel; kernel starch; chili; red chili ... See more keywords
Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108976
Abstract: Abstract Lajiaojiang (red chili pastes) was a traditional food in China. This study aimed to reveal the structure and succession of bacterial communities in lajiaojiang production. The composition of bacteria communities in the three stages… read more here.
Keywords: community; process; bacterial community; lajiaojiang red ... See more keywords
Beneficial Effects of Fermentation of Red Chili Pepper Using Lactococcus lactis subs. Cremoris RPG-HL-0136 in High-Fat Diet-Induced Obese Mice.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of medicinal food"
DOI: 10.1089/jmf.2022.k.0118
Abstract: Red chili pepper is a beneficial natural spicy food that has antiobesity and antitype II diabetes effects, but it is not conducive to in-depth research as a dietary strategy to treat obesity. This study aims… read more here.
Keywords: chili pepper; lactis subs; red chili; subs cremoris ... See more keywords
Hyperspectral Imaging for Color Adulteration Detection in Red Chili
Sign Up to like & getrecommendations! Published in 2020 at "Applied Sciences"
DOI: 10.3390/app10175955
Abstract: The quality of red chili is characterized based on its color and pungency. Several factors like humidity, temperature, light, and storage conditions affect the characteristic qualities of red chili, thus preservation required several measures. Instead… read more here.
Keywords: color; adulteration; sudan; chili ... See more keywords
Biocontrol Capabilities of Bacillus subtilis E11 against Aspergillus flavus In Vitro and for Dried Red Chili (Capsicum annuum L.)
Sign Up to like & getrecommendations! Published in 2023 at "Toxins"
DOI: 10.3390/toxins15050308
Abstract: As a condiment with extensive nutritional value, chili is easy to be contaminated by Aspergillus flavus (A. flavus) during field, transportation, and storage. This study aimed to solve the contamination of dried red chili caused… read more here.
Keywords: chili; bacillus subtilis; subtilis e11; red chili ... See more keywords