Determination of Pyraclostrobin and Trifloxystrobin Residues in Red Pepper Powder Processed from Raw Red Pepper
Sign Up to like & getrecommendations! Published in 2018 at "Food Analytical Methods"
DOI: 10.1007/s12161-018-1341-8
Abstract: In this study, we aimed to determine the characteristics of residual pesticides of pyraclostrobin (22.9% emulsifiable concentrate [EC]) and trifloxystrobin (22% suspension concentrate [SC]) in red pepper powder and to determine the processing and reduction… read more here.
Keywords: pepper; red pepper; pyraclostrobin trifloxystrobin; pepper powder ... See more keywords
DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Ethnic Foods"
DOI: 10.1016/j.jef.2017.08.010
Abstract: Abstract One of the most famous misconceptions about Korean food history is the claim that "Red peppers (chilies) were introduced to the country through the Japanese invasions of 1592–1599." This misinformation distorts the history of… read more here.
Keywords: analysis; red pepper; origin propagation; chili ... See more keywords
The effect of intensive chemical plant protection on the quality of spice paprika
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2017.12.033
Abstract: Abstract The effects of pesticide treatments of red pepper cultivation on spice paprika product quality were assessed in a cultivation modelling experiment using a mixture of three recommended insecticides (pirimicarb, chlorpyrifos and cypermethrin) and a… read more here.
Keywords: quality; red pepper; spice paprika; pesticide treatments ... See more keywords
Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2021.103976
Abstract: Abstract Effects of different drying methods (open-sun, shade, greenhouse, microwave (300−600 W), air-convective (60−80°C) and freeze drying) on drying kinetics, biochemical characteristics, rehydration ratio, color and total phenolic content of two different pepper cultivars (Bozok… read more here.
Keywords: drying kinetics; red pepper; drying methods; composition ... See more keywords
Extrusion affects supercritical CO2 extraction of red pepper (Capsicum annuum L.) oleoresin
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110829
Abstract: Abstract Carotenoids provide red colour and antioxidant properties in formulated foods. High-value, carotenoid-rich oleoresin can be extracted from red pepper using SuperCritical (SC) carbon dioxide (CO2). Densifying the solid substrate can overcome process limitations of… read more here.
Keywords: extraction; red pepper; co2 extraction; co2 ... See more keywords
Red pepper powder is an essential factor for ornithine production in kimchi fermentation
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110434
Abstract: Abstract Red pepper powder (rpp), an important ingredient in kimchi, is responsible for its red color and spicy flavor. Previous reports showed that rpp influences the emergence of Weissells sp. bacteria in the kimchi fermentation.… read more here.
Keywords: kimchi fermentation; red pepper; fermentation; pepper powder ... See more keywords
Hot red pepper powder as a safe alternative to antibiotics in organic poultry feed: an updated review
Sign Up to like & getrecommendations! Published in 2022 at "Poultry Science"
DOI: 10.1016/j.psj.2021.101684
Abstract: Globally, several studies have investigated the utilization and efficacy of promising medicinal herbal plants to enhance livestock and poultry production. The most commonly investigated phytobiotics in broiler ration were oregano, garlic, thyme, rosemary, black pepper,… read more here.
Keywords: review; poultry; pepper; hot red ... See more keywords
Influence of hot red pepper oil in broiler diets on blood, antioxidant, immunological parameters and intestinal bacteria counts.
Sign Up to like & getrecommendations! Published in 2022 at "Animal biotechnology"
DOI: 10.1080/10495398.2021.2020132
Abstract: The present study aimed to examine the impacts of supplementing hot red pepper oil (HRPO) to broiler diets. One hundred and twenty Arbor Acres chicks were divided randomly into four experimental groups as three supplementation… read more here.
Keywords: hot red; broiler diets; red pepper; broiler ... See more keywords
Red Pepper (Capsicum annuum L.) Seed Extract Decreased Hepatic Gluconeogenesis and Increased Muscle Glucose Uptake In Vitro.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Medicinal Food"
DOI: 10.1089/jmf.2017.4065
Abstract: Abstract Red pepper seed, a by-product of red pepper, has been reported to have antioxidant and antiobesity activities. However, its role in diabetes has not yet been highly investigated. Glucose homeostasis is mainly maintained by… read more here.
Keywords: seed; red pepper; glucose uptake; seed extract ... See more keywords
An Expert Systems Journey—Red Pepper and Blue Martini
Sign Up to like & getrecommendations! Published in 2022 at "IEEE Annals of the History of Computing"
DOI: 10.1109/mahc.2021.3123100
Abstract: This article traces Monte Zweben's journey in building expert systems and bringing them into the business world. He started out learning about rule-based systems at Carnegie Mellon in the 1970s and implementing constraint-based systems at… read more here.
Keywords: journey; blue martini; red pepper; expert systems ... See more keywords
Identification and Characterization of Bacillus tequilensis GYUN-300: An Antagonistic Bacterium Against Red Pepper Anthracnose Caused by Colletotrichum acutatum in Korea
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.826827
Abstract: Anthracnose is a fungal disease caused by Colletotrichum species and has detrimental effects on many crops, including red pepper. This study used Bacillus tequilensis GYUN-300 (GYUN-300), which exhibit antagonistic activity against the fungal pathogen, Colletotrichum… read more here.
Keywords: gyun 300; caused colletotrichum; tequilensis gyun; red pepper ... See more keywords