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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Main Authors: Tepić Aleksandra N., Dimić Gordana R., Vujičić Biserka L., Kevrešan Žarko S., Varga Marika, Šumić Zdravko M.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2008-01-01
Series:Acta Periodica Technologica
Subjects:
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2008/1450-71880839077T.pdf
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author Tepić Aleksandra N.
Dimić Gordana R.
Vujičić Biserka L.
Kevrešan Žarko S.
Varga Marika
Šumić Zdravko M.
author_facet Tepić Aleksandra N.
Dimić Gordana R.
Vujičić Biserka L.
Kevrešan Žarko S.
Varga Marika
Šumić Zdravko M.
author_sort Tepić Aleksandra N.
collection DOAJ
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.
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spelling doaj.art-af0cc9d4d488471989252fe302759f5b2022-12-22T01:58:21ZengFaculty 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
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
title 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_short Quality of commercial ground paprika and its oleoresins
title_sort quality of commercial ground paprika and its oleoresins
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
work_keys_str_mv AT tepicaleksandran qualityofcommercialgroundpaprikaanditsoleoresins
AT dimicgordanar qualityofcommercialgroundpaprikaanditsoleoresins
AT vujicicbiserkal qualityofcommercialgroundpaprikaanditsoleoresins
AT kevresanzarkos qualityofcommercialgroundpaprikaanditsoleoresins
AT vargamarika qualityofcommercialgroundpaprikaanditsoleoresins
AT sumiczdravkom qualityofcommercialgroundpaprikaanditsoleoresins