Paprika
Mostrando 1-12 de 13 artigos, teses e dissertações.
-
1. Diallel analysis and heterosis components in paprika peppers
RESUMO O objetivo deste estudo foi quantificar e avaliar os componentes da heterose em híbridos de páprica para produtividade, teor de capsanteno (graus ASTA) e resistência a Phytophthora capsici, e identificar as linhagens parentais elevada capacidade geral de combinação (CGC) para serem utilizados em futuros programas de melhoramento e/ou para obter n
Rev. Ciênc. Agron.. Publicado em: 2019-06
-
2. Egg quality of laying hens fed diets with plant extracts
ABSTRACT. The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was
Acta Sci., Anim. Sci.. Publicado em: 29/04/2019
-
3. Co-crystallization of paprika oleoresin and storage stability study
Abstract Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose
Food Sci. Technol. Publicado em: 07/01/2019
-
4. Co-crystallization of paprika oleoresin and storage stability study
Abstract Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose
Food Sci. Technol. Publicado em: 20/12/2018
-
5. A functional food: a traditional Tarhana fermentation
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition
Food Sci. Technol. Publicado em: 29/05/2017
-
6. Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
"La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. Th
Food Sci. Technol. Publicado em: 10/09/2013
-
7. Desempenho de duas cultivares de pimentão sob manejo orgânico em consórcio com crotalária.
Detalhe da parcela experimental; Produtividade (produção comercial); Desempenho das cultivares.
Seropédica: Embrapa Agrobiologia. Publicado em: 2011
-
8. Efeito da reticulação induzida pela transglutaminase e o glutaraldeido sobre as propriedades das microparticulas obtidas por coacervação complexa / Effect of transglutaminase and glutaraldehyde induced crosslinking on properties of microparticles obtained by complex coacervation
Microparticles were produced by complex coacervation using gelatin and gum Arabic as wall forming materials and a mixture of paprika oleoresin-soy oil (1:10) in a quantity that correspond to 50% of wall material mass. The emulsions production order, gelatin/ paprika oleoresin-soy oil or gum Arabic/paprika oleoresin:soy oil, the crosslinking of the microparti
Publicado em: 2009
-
9. Extração e caracterização de gelatina de pele de tilapia e aplicação como agente encapsulante de oleo de salmão em microparticulas obtidas por coacervação complexa. / Extraction and characterization of fish skin gelatin and application as encapsulate agent of salmon oil in microparticles obtained by complex coacervation.
Two great challenges in the pisciculture production chain are the use of by-products generated during the fish processing and the production of more attractive microparticles for fish larvae feeding. The aim of this work was to extract and to characterize gelatin from tilapia skin to use it as a substitute of mammalian gelatins in the formation of matrix of
Publicado em: 2008
-
10. Dialelic analysis and pungency in Capsicum chinense fruits / Análise dialélica e pungência dos frutos em Capsicum chinense
The production of peppers in Brasil has been increased substantially in the past years, being the southern and central-western the main producers. The breeding of Capsicum species aims mainly to obtain fruits with quality, high yield genotypes and plants resistant to the major diseases affecting the crop. Among the fruits characteristics, the pungency is one
Publicado em: 2007
-
11. Crescimento e produção de pimentão, tipo páprica, sob diferentes níveis de adubação de nitrogênio e fósforo / Growth and production of bell pepper, type paprika, under different levels of manuring of nitrogen and phosphorus
Visando avaliar os aspectos produtivos da cultura do pimentão, tipo páprica, submetido a diferentes níveis de fósforo e nitrogênio, realizou-se um experimento na Fazenda Bahama Agroindustrial, situada no município de Parazinho-RN, que possui um solo classificado como luvissolo crômico. Os tratamento constaram de 5 diferentes doses de nitrogênio e fó
Publicado em: 2006
-
12. The aetiology of experimental fibrosing alveobronchiolitis induced in rats by paprika dust.
The effect of a single intratracheal dose of respirable paprika (Hungarian) dust, paprika dust extract, and cellulose dust on the lungs of rats was examined sequentially one and three months after a treatment. Treatment with respirable paprika and cellulose dusts resulted in alveobronchiolitis at the end of the first month and fibrotic changes at the end of