Behavior of Salmonella Rubislaw on ground black pepper (Piper nigrum L.)
โ Scribed by Christiane Asturiano Ristori; Marco Antonio dos Santos Pereira; Dilma Scala Gelli
- Book ID
- 116485345
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 123 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0956-7135
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๐ SIMILAR VOLUMES
Black peppercorns (Piper nigrum L.) were heated at temperatures between 100ยฐC and 150ยฐC for 15 or 30 min and in a microwave oven at various settings to simulate dry roasting of the spice. Analysis showed that under these conditions there was little change in the amount of volatile oil, oleoresin or
The sensory properties of the volatile oil of black pepper wereinvestigated by means ofdescriptivecharacterization of G C effluent. In addition, the chemical composition was analyzed with the aid of column chromatography, high resolution G C and MS-GC. A total of 46 components was identified includi