Relevant bibliographies by topics / Paprika industry

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Academic literature on the topic 'Paprika industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Paprika industry"

1

Saric, Ljubisa, and Marija Skrinjar. "Share of aflatoxigenic moulds from genera Aspergillus and Penicillium in mycopopulations isolated from spices for meat processing industry." Zbornik Matice srpske za prirodne nauke, no. 114 (2008): 115–22. http://dx.doi.org/10.2298/zmspn0814115s.

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Results of this paper show share of aflatoxigenic moulds from genera Aspergillus and Penicillium in mycopopulations isolated from spices that are often used in meat processing (ground pepper, dried peppercorn, paprika powder, caraway and laurel). Using standard mycological methods, it has been found that all the examined samples were contaminated by Aspergillus species, and further 50% by Penicillium species. Additionally, aflatoxigenic moulds A. flavus and A. niger were found to be present. A. flavus was present with 60% in the samples of dried peppercorn 2; paprika powder 2, while its freque
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2

Amiruddin, M. H., M. F. Norhalis, Sri Sumarwati, and Y. Norma-Rashid. "Dietary Effect of Red Paprika Used to Enhance the Coloration of Red Tilapia (Oreochromis niloticus)." Journal of Aquaculture and Fish Health 10, no. 1 (2021): 25. http://dx.doi.org/10.20473/jafh.v10i1.18397.

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Red tilapia (Oreochromis niloticus) is one of the famous fish cultures in the aquaculture industry, especially in Malaysia. The appearance of redness makes the fish more attractive for customers to buy. Product appearance is one of the big criteria that customers choose when they buy food. Bright color effects give high expectations for high quality, nutritious, and healthy food. Therefore, to achieve quality products it is necessary to research how to improve the color quality of tilapia as desired by customers. The purpose of this study was to identify the dietary effect of red paprika used
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Lászlóffy, Marianna, Tibor Kákosy, Aranka Hudák, and Miklós Náray. "Cottage Industry Lead Poisoning: This Time, No Paprika." Journal of Toxicology: Clinical Toxicology 37, no. 1 (1999): 117–19. http://dx.doi.org/10.1081/clt-100102511.

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4

Kostrzewa, Dorota, Barbara Mazurek, Marcin Kostrzewa, and Emilia Jóźwik. "Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant." Molecules 28, no. 14 (2023): 5438. http://dx.doi.org/10.3390/molecules28145438.

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Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO2, and SC-CO2 with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin
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5

Sun, Xiuxiu, Elizabeth Baldwin, Mark Ritenour, Robert Hagenmaier, and Jinhe Bai. "Formulating a Natural Colorant Containing Wax for a One-step Color-add Application for Fresh Citrus." HortScience 52, no. 3 (2017): 408–12. http://dx.doi.org/10.21273/hortsci11534-16.

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In Florida, early season citrus fruits usually reach full maturity in terms of internal quality while their peel often does not turn to orange color after degreening due to insufficient buildup of carotenoids. For huanglongbing (HLB)-affected orange trees, the fruit may never turn orange during the entire harvest season, despite any cold weather. Improvement of early season citrus peel color is important to the citrus industry to better meet consumer expectations. Occasionally, packinghouses apply a dye, Citrus Red No. 2 (CR2), to improve the surface color of oranges, temples, and tangelos bef
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Azzahra, Tantia, Riski Rahmadan, Fernanda Abi Maulana, Ismi Asmita, Efendi Rahayu, and Fauzi Erwis. "Classification of Capsicum Varieties Using Color Analysis with Convolutional Neural Network." JOURNAL OF ICT APLICATIONS AND SYSTEM 3, no. 2 (2024): 66–74. https://doi.org/10.56313/jictas.v3i2.394.

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Paprika (Capsicum annuum L.) is a high-value horticultural commodity widely consumed for its nutritional content and vibrant color variations. In the agricultural industry, classifying paprika varieties based on color is crucial for ensuring product quality and optimizing sorting processes. This study developed an automated classification system for three main paprika varieties—red, green, and yellow—using the Convolutional Neural Network (CNN) method. The dataset consisted of 1,820 images sourced from Kaggle, with data split into 60% for training and 40% for validation. Preprocessing steps in
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7

ZECHNER, INGEBORG. "Multiple-Music Versions?" Music, Sound, and the Moving Image 15, no. 2 (2021): 133–64. http://dx.doi.org/10.3828/msmi.2021.9.

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With the advent of sound film in the early 1930s the German film industry produced so-called multiple-language versions as a part of its internationalisation strategy. These versions were produced for the French, English, and Italian markets (often) with a new cast of actors. Despite the importance of music in these films, a systematic study on the role of music in these multiple-language versions is still lacking. This article offers a first case study on the topic by comparing the German, Italian, and French versions of the sound film-operetta Paprika (1932/1933). It will be illustrated that
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8

Venkatesan, Saravanakumar, Jonghyun Lim, and Yongyun Cho. "A Crop Growth Prediction Model Using Energy Data Based on Machine Learning in Smart Farms." Computational Intelligence and Neuroscience 2022 (October 12, 2022): 1–18. http://dx.doi.org/10.1155/2022/2648695.

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In the recent past, the agricultural industry has rapidly digitalized in the form of smart farms through the broad usage of data analysis and artificial intelligence. Commonly, high operating costs in a smart farm are primarily due to inefficient energy usage. Therefore, accurate estimation of agricultural energy usage and environmental factors is considered as one of the significant tasks for crop growth control. The growth sequences of crops in agricultural environments like smart farms are related to agricultural energy usage and consumption. This study aims to develop and validate an algor
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9

Prasad, V. Rajendra. "Branding of paprika oleoresin in chilli – Challenges and opportunities." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, no. 1 (2023): 134–37. http://dx.doi.org/10.15740/has/ijas/19.1/134-137.

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Chilies are integral and the most important ingredient in many different cuisines around the world as it adds pungency, taste, flavour, and colour to the dishes. Commercial red chilly oleoresins are mainly used as a spice supplied in pungency ratings between 80,000 and 500,000 Scoville units (approximately 0.6-3.9% capsaicin w/w) and a wide range of colour. Four companies based in Kerala controls more than 80 per cent of India’s Rs. 2000 crore spice paprika oleoresin. In view of the competition from the China in international trade and the expanding domestic food sector in terms of readymade f
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EGYED, Emese, Roxana L. STOIAN-DOD, Alexandru-Ioan APAHIDEAN, et al. "Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 52, no. 4 (2024): 13953. https://doi.org/10.15835/nbha52413953.

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Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was to determine the optimal harvesting time of hot peppers with the highest content in capsaicin. The capsaicin content of chili peppers depends on several factors, including the variety of pepper, growing conditions, and cultivation method. Capsaicin is mainly concentrated in the internal membranes of
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Dissertations / Theses on the topic "Paprika industry"

1

Baldeón-Apaestegui, Silvana-Vanessa. "Estudio de pre-factibilidad para la instalación de una planta piloto procesadora de oleorresina a partir de ají páprika para la exportación." Bachelor's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/4268.

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En el presente trabajo, se ha detallado el proceso de implementación de una planta piloto procesadora de oleorresina a partir de ají paprika para la exportación, en el cual se debe tomar en cuenta la ingeniería del proyecto, en este caso, el proceso de producción de colorante oleorresina mediante el extractor soxhlet, el cual se empleó en el laboratorio para la extracción, etapa considerada la más importante de todo el proceso.<br>In this paper, has detailed the process of implementing a processing pilot oleoresin plant from paprika peppers for export, which should be taken into account engine
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Books on the topic "Paprika industry"

1

Goudswaard, A. De ontwikkeling van de paprikateelt: Bedrijfseconomische en marktkundige aspecten. Landbouw-Economisch Instituut, Afd. Tuinbouw, 1986.

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2

Mndalasini, Andrew C. Paprika: Export market opportunity profile. Malawi Export Promotion Council, 1997.

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