Quality of commercial ground paprika and its oleoresins
Spices are widely used in food processing. One of the main disadvantages of spices application is their frequent microbiological spoilage. Health benefits (microbiological status, mineral and heavy metal content) of commercial ground paprika (Capsicum annuum), as well as the colour and microbiologic...
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Faculty of Technology, Novi Sad
2008-01-01
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| Series: | Acta Periodica Technologica |
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| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2008/1450-71880839077T.pdf |
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doaj-af0cc9d4d488471989252fe302759f5b2020-11-24T22:55:19ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882008-01-01200839778310.2298/APT0839077TQuality of commercial ground paprika and its oleoresinsTepić Aleksandra N.Dimić Gordana R.Vujičić Biserka L.Kevrešan Žarko S.Varga MarikaŠumić Zdravko M.Spices are widely used in food processing. One of the main disadvantages of spices application is their frequent microbiological spoilage. Health benefits (microbiological status, mineral and heavy metal content) of commercial ground paprika (Capsicum annuum), as well as the colour and microbiological status of its conventional and supercritical oleoresins were examined in this work. http://www.doiserbia.nb.rs/img/doi/1450-7188/2008/1450-71880839077T.pdfground paprikamineral contentheavy metals contentextractionoleoresinASTA |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Tepić Aleksandra N. Dimić Gordana R. Vujičić Biserka L. Kevrešan Žarko S. Varga Marika Šumić Zdravko M. |
| spellingShingle |
Tepić Aleksandra N. Dimić Gordana R. Vujičić Biserka L. Kevrešan Žarko S. Varga Marika Šumić Zdravko M. Quality of commercial ground paprika and its oleoresins Acta Periodica Technologica ground paprika mineral content heavy metals content extraction oleoresin ASTA |
| author_facet |
Tepić Aleksandra N. Dimić Gordana R. Vujičić Biserka L. Kevrešan Žarko S. Varga Marika Šumić Zdravko M. |
| author_sort |
Tepić Aleksandra N. |
| title |
Quality of commercial ground paprika and its oleoresins |
| title_short |
Quality of commercial ground paprika and its oleoresins |
| title_full |
Quality of commercial ground paprika and its oleoresins |
| title_fullStr |
Quality of commercial ground paprika and its oleoresins |
| title_full_unstemmed |
Quality of commercial ground paprika and its oleoresins |
| title_sort |
quality of commercial ground paprika and its oleoresins |
| publisher |
Faculty of Technology, Novi Sad |
| series |
Acta Periodica Technologica |
| issn |
1450-7188 |
| publishDate |
2008-01-01 |
| description |
Spices are widely used in food processing. One of the main disadvantages of spices application is their frequent microbiological spoilage. Health benefits (microbiological status, mineral and heavy metal content) of commercial ground paprika (Capsicum annuum), as well as the colour and microbiological status of its conventional and supercritical oleoresins were examined in this work. |
| topic |
ground paprika mineral content heavy metals content extraction oleoresin ASTA |
| url |
http://www.doiserbia.nb.rs/img/doi/1450-7188/2008/1450-71880839077T.pdf |
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