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The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (d...
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...
The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O2) and carbon dioxide (CO2) permeabilities consisting of 7±1°C temperature and 90±5% relat...
The incidence of Listeria monocytogenes in Karashi-Mentaiko (Red-Pepper Seasoned Cod Roe) was investigated and the method of controlling L. monocytogenes during the manufacturing process of Karashi-Me...
Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...
The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O2) and carbon dioxide (CO2) permeabilities consisting of 7±1°C temperature and 90±5% relat...
Inhibitors of lipid accumulation in Lipomyces starkeyi were screened from various kinds of foods from the point of anti-obesity. An extract of black pepper showed inhibition of lipid accumulation with...
A separation method for piperine and its isomers (chavicine, isochavicine and isopiperine) from a photoirradiated mixture of piperine, in solution and in suspension, by high performance liquid chromat...

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