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1995, New ed., ISBN 9780292704671, xiv, [34], 186
Book
2003, 1, Medicinal and aromatic plants--industrial profiles, ISBN 9780415299916, Volume 33, 296
Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it... 
Peppers | Capsicum | Plants, Edible | Plants, Medicinal | Therapeutic use | Biology, life sciences
eBook
1984, 1st ed., ISBN 0292764863, xi, 170 p., 32 leaves of plates
Book
Journal of Food Engineering, ISSN 0260-8774, 08/2018, Volume 231, pp. 101 - 108
Journal Article
LWT, ISSN 0023-6438, 10/2017, Volume 84, pp. 842 - 850
Volatile organic compounds (VOC) in fresh (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by... 
Volatile compound | Red pepper flakes spice | Capsicum annuum | Isot spice | Principal component analysis | FLAVOR COMPOUNDS | BELL PEPPERS | FOOD SCIENCE & TECHNOLOGY | PAPRIKA | AROMA | IDENTIFICATION | GAS-CHROMATOGRAPHY | ORGANIC-COMPOUNDS | DEGRADATION | SENSORY EVALUATION | CONSTITUENTS | Volatile organic compounds | Enzymes | Mass spectrometry | Analysis | Furans
Journal Article
Asian-Australasian Journal of Animal Sciences, ISSN 1011-2367, 11/2012, Volume 25, Issue 11, pp. 1605 - 1610
Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of... 
Pigments | Red pepper powder | Laying hens | Egg weight | Egg yolk color | EXTRACTION | AGRICULTURE, DAIRY & ANIMAL SCIENCE | Laying Hens | DEPOSITION | Egg Weight | Red Pepper Powder | CAROTENOIDS | Egg Yolk Color | Usage | Animal feeding and feeds | Physiological aspects | Research | Peppers | Health aspects | Eggs | 축산학
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 2007, Volume 20, Issue 3, pp. 346 - 351
Studies were made to examine the loss of curcumin, capsaicin and piperine, the active principles of turmeric ( ), red pepper ( ) and black pepper ( ),... 
Turmeric | Spice principles | Piperine | Red pepper | Capsaicin | Curcuma longa | Piper nigrum | Loss during heat processing | Capsicum annuum | Black pepper | Curcumin | red pepper | FOOD SCIENCE & TECHNOLOGY | piperine | loss during heat processing | CURCUMINOIDS | black pepper | spice principles | capsaicin | DEGRADATION | turmeric | CHEMISTRY, APPLIED | curcumin
Journal Article
04/2012, ISBN 9781845938253, Volume 2
Book
2004, New ed., ISBN 0753509709, viii, 296 p., [8] p. of plates
Book
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2016, Volume 51, Issue 6, pp. 1378 - 1385
Journal Article