Quality of commercial ground paprika and its oleoresins | Zendy

Aleksandra Tepić | Zendy; Gordana Dimic | Zendy; Biserka Vujicic | Zendy; Zarko Kevresan | Zendy; Marika Varga | Zendy; Zdravko Šumić | Zendy

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Quality of commercial ground paprika and its oleoresins

Author(s) -

Aleksandra Tepić,

Gordana Dimic,

Biserka Vujicic,

Zarko Kevresan,

Marika Varga,

Zdravko Šumić

Publication year - 2008

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0839077t

Subject(s) - oleoresin , food spoilage , food science , capsicum annuum , pepper , food products , health benefits , environmental science , toxicology , biology , traditional medicine , medicine , genetics , bacteria

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

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