Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

Detalhes bibliográficos
Autor(a) principal: Zaki,Naima
Data de Publicação: 2013
Outros Autores: Hakmaoui,Abdelmalek, Ouatmane,Aaziz, Fernandez-Trujillo,Juan Pablo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300029
Resumo: "La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.
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spelling Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling timespaprikanutritional compositionphysical-chemical properties"La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300029Food Science and Technology v.33 n.3 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000072info:eu-repo/semantics/openAccessZaki,NaimaHakmaoui,AbdelmalekOuatmane,AazizFernandez-Trujillo,Juan Pabloeng2013-10-08T00:00:00Zoai:scielo:S0101-20612013000300029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-10-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
title Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
spellingShingle Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
Zaki,Naima
paprika
nutritional composition
physical-chemical properties
title_short Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
title_full Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
title_fullStr Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
title_full_unstemmed Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
title_sort Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
author Zaki,Naima
author_facet Zaki,Naima
Hakmaoui,Abdelmalek
Ouatmane,Aaziz
Fernandez-Trujillo,Juan Pablo
author_role author
author2 Hakmaoui,Abdelmalek
Ouatmane,Aaziz
Fernandez-Trujillo,Juan Pablo
author2_role author
author
author
dc.contributor.author.fl_str_mv Zaki,Naima
Hakmaoui,Abdelmalek
Ouatmane,Aaziz
Fernandez-Trujillo,Juan Pablo
dc.subject.por.fl_str_mv paprika
nutritional composition
physical-chemical properties
topic paprika
nutritional composition
physical-chemical properties
description "La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.
publishDate 2013
dc.date.none.fl_str_mv 2013-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300029
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300029
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000072
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 n.3 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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