scholarly journals Effect of red pepper seed powder on the quality characteristics of chicken thigh frankfurters

2016 ◽  
Vol 48 (4) ◽  
pp. 372-377 ◽  
Author(s):  
Sol-Hee Lee ◽  
Hack-Youn Kim
Keyword(s):  
Quality Characteristics ◽  
Red Pepper ◽  
Pepper Seed

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

2012 ◽  
Vol 41 (12) ◽  
pp. 1778-1784 ◽  
Author(s):  
In Guk Hwang ◽  
Young Jee Shin ◽  
Junsoo Lee ◽  
Heon Sang Jeong ◽  
Hae Young Kim ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

Red Pepper Seed Inhibits Differentiation of 3T3-L1 Cells during the Early Phase of Adipogenesis via the Activation of AMPK

2018 ◽  
Vol 46 (01) ◽  
pp. 107-118 ◽  
Author(s):  
Hwa-Jin Kim ◽  
Mi-Kyoung You ◽  
Ziyun Wang ◽  
Hyeon-A Kim
Keyword(s):  
Fatty Acid ◽  
Early Phase ◽  
Fatty Acid Synthase ◽  
Early Stage ◽  
Binding Protein ◽  
Water Extract ◽  
Red Pepper ◽  
Fatty Acid Binding ◽  
Compound C ◽  
Pepper Seed

Obesity is the main risk factor for metabolic syndromes and there has been an upsurge in demand for effective therapeutic strategies. This study investigated the effect of red pepper seed water extract (RPS) on the process of differentiation in 3T3-L1 adipocytes. RPS treatment significantly suppressed cellular lipid accumulation and reduced the expression of adipocytes-associated proteins, peroxisome proliferator-activated receptor-[Formula: see text] (PPAR-[Formula: see text]), CCAAT/enhancer-binding proteins [Formula: see text] (C/EBP [Formula: see text]), sterol regulatory element binding protein-1c (SREBP-1c), as well as fatty acid synthase (FAS), and fatty acid binding protein 4 (FABP4). The inhibitory effect of RPS on differentiation was mainly through the modulation of the C/EBP [Formula: see text] and C/EBP [Formula: see text] expression at the early phase of differentiation. Moreover, at the early phase of differentiation, RPS markedly increased the phosphorylation of AMP-activated protein kinase (AMPK). Such enhancing effect of RPS was abolished in the presence of compound C. Our results suggest that activation of AMPK at early stage of adipogenesis is involved in the anti-adipogenesis effect of RPS.

scholarly journals Ultrasound-assisted desolventizing of fragrant oil from red pepper seed by subcritical propane extraction

2020 ◽  
Vol 63 ◽  
pp. 104943
Author(s):  
Hua-Min Liu ◽  
Yong-Gang Yao ◽  
Yu-Xiang Ma ◽  
Xue-De Wang
Keyword(s):  
Red Pepper ◽  
Ultrasound Assisted ◽  
Pepper Seed

Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)

2012 ◽  
Vol 28 (2) ◽  
pp. 167-174 ◽  
Author(s):  
In-Guk Hwang ◽  
Ha-Yun Kim ◽  
Young Hwang ◽  
Heon-Sang Jeong ◽  
Jun-Soo Lee ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

scholarly journals Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang)

2017 ◽  
Vol 33 (2) ◽  
pp. 137-147 ◽  
Author(s):  
Sun-Young Park ◽  
Seulki Kim ◽  
Sang-pil Hong ◽  
Sang-Dong Lim
Keyword(s):  
Quality Characteristics ◽  
Red Pepper

Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi

2011 ◽  
Vol 40 (5) ◽  
pp. 725-730 ◽  
Author(s):  
Seung-Hee Oh ◽  
In-Guk Hwang ◽  
Hyun-Young Kim ◽  
Cho-Rong Hwang ◽  
Soo-Min Park ◽  
...  
Keyword(s):  
Particle Size ◽  
Quality Characteristics ◽  
Red Pepper
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