Optimization of spicy red pepper paste (Awaze) formulation by D‐optimal mixture design
The aim of this study was to produce spicy red pepper paste (Awaze) by addition of various
sources of antioxidant, mineral, and fiber and optimize better processing methods of the …
sources of antioxidant, mineral, and fiber and optimize better processing methods of the …
[HTML][HTML] Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.)
P Hanus, G Jaworska, M Kačániová, N Szarek… - Applied Sciences, 2025 - mdpi.com
This study aimed to evaluate the effect of sous vide heat treatment and different packaging
methods on the microbiological quality of red peppers (Capsicum annuum L.) during their …
methods on the microbiological quality of red peppers (Capsicum annuum L.) during their …
小麦面筋蛋白对甜面酱品质的影响研究.
李翠翠， 郝莉花， 张丽， 程爽， 罗建成 - China Condiment, 2023 - search.ebscohost.com
为提升传统甜面酱的品质, 拓宽小麦面筋蛋白的应用, 将小麦面筋蛋白加入小麦粉中,
采用低盐固态发酵法制备甜面酱, 研究大曲糖化酶, 蛋白酶活力, 甜面酱氨基酸态氮 …
采用低盐固态发酵法制备甜面酱, 研究大曲糖化酶, 蛋白酶活力, 甜面酱氨基酸态氮 …
Optimization of functional spicy red pepper paste (Awaze) formulated from red pepper, garlic, red onion and ginger using optimal mixture design techniques
Spicy red pepper paste, locally known as Awaze, is a traditional popular spicy paste
consumed in Ethiopia. The objective of this research was to determine the optimum …
consumed in Ethiopia. The objective of this research was to determine the optimum …