The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools
The spice paprika (<i>Capsicum annuum </i>and<i> frutescens</i>) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product; however, once removed from paprika, the remaining spent product can be used to ad...
Main Authors: | Pamela Galvin-King, Simon A. Haughey, Christopher T. Elliott |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-07-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/7/944 |
Similar Items
-
A comparative study of infrared and microwave heating for microbial decontamination of paprika powder
by: Lovisa eEliasson, et al.
Published: (2015-09-01) -
Thermodegradation of carotenoids in paprika.
by: A. Pérez Gálvez, et al.
Published: (1997-10-01) -
Effects on egg yolk colour of paprika or paprika combined with marigold flower extract
by: Keiko Saito, et al.
Published: (2010-11-01) -
Effects on egg yolk colour of paprika or paprika combined with marigold flower extract
by: Tsutomu Komori, et al. -
The salt tolerance of vegetable paprika varieties
by: K. Slezák, et al.
Published: (2003-04-01)