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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Fourteen carotenoids were separated and identified by reversed-phase HPLC in the saponified extract obtained from red pepper fruit, paprika, and oleoresin using gradient elution with acetone and water and UV-visible detection at 450 nm.”
carotenoids → separated and identified → red pepper fruit, paprika, and oleoresin
“Quantification was achieved by HPLC with @-apo-8’-carotenal as internal standard.”
carotenoids → quantified → red pepper fruit, paprika, and oleoresin
“Results indicated that microspheres were water-insoluble and the encapsulated sensitive core was effectively protected against oxidative deterioration. This protection could be attributed to the protein-based layer adsorbed at the oil/water interface.”
whey proteins → protect → paprika oleoresin
“Saturation (S*) was the most suitable attribute for distinguishing the different phases of ripening.”
paprika pepper → has saturation (S*) as the most suitable attribute for distinguishing ripening phases → S*
“The use of the chromatic attributes L*, a*, and b* suggested by the Commission Internationale de l'Eclairage (CIE), i.e., of the CIELAB space, made it possible to follow the evolution of color which takes place during fruit ripening.”
paprika pepper → has color evolution during ripening → L*, a*, and b* chromatic attributes