STUDY ON THE QUALITY OF SPICES

Luminita Pirvulescu, Tiberiu Iancu, Tabita Adamov, Andela Puja, Despina Bordeanu

Abstract


Due to the large nutritional and biological variations between the different varieties of each species of fruit or vegetable, the identification of the best genotypes is important for producers and consumers, in order to obtain high quality products. The first use of spices in food was for preserving meat, due to their antimicrobial properties. Over time, spices have become indispensable in gastronomy to enhance the aroma and taste of culinary dishes. With the development of spice extraction procedures, spices have been widely used in the pharmaceutical industry and beyond. At the same time, spices have become important sources of natural colors, flavors, antimicrobials and antioxidants for the food industry. The aim of the present study is to evaluate the quality of pepper powder (paprika) as a spice, and the nutritional value of capsicum, in generally.

Keywords


quality; nutritional values; spice; paprika powder

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References


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Copyright (c) 2022 LUMINITA PIRVULESCU, TABITA ADAMOV, COSMIN SALASAN, CLAUDIA SIRBULESCU, DESPINA BORDEANU

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
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