Browsing Academic Departments, Programs, and SIPs by Subject "Paprika"

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The Effect of Roasted Sesame Seed Oil on the Color Stability of Paprika Oleoresin

Walter, Polly Anastasia (1999)

Roasted sesame seed oils are known to have high levels of antioxidants, which resist oxidation that causes the oil to go rancid. The antioxidant effect of the oil is due to a combination of the Maillard browning product ...
Paprika Aroma: Comparison Of Volatiles From Paprika Oleoresins Using GC Headspace And Sensory Evaluations

Pokorski, Gretchen (1997)

Paprika oleoresin (OR) is used as both a coloring and flavoring in a wide range of food products. It is an extract from the fruit of Capsicum annuum L. and is often greater than 85% vegetable oil (1). The goal of this ...