Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder

2016 ◽  
Vol 299 ◽  
pp. 168-177 ◽  
Author(s):  
Bhupendra M Ghodki ◽  
T.K. Goswami
Keyword(s):  
Physicochemical Characteristics ◽  
Black Pepper ◽  
Pepper Powder ◽  
Black Pepper Powder

scholarly journals Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder

2014 ◽  
Vol 21 (3) ◽  
pp. 315-320 ◽  
Author(s):  
Jae-Nam Park ◽  
Koo Jung ◽  
Young-Min Yoon ◽  
Soo-Jeong Choi ◽  
Jae-Hun Kim ◽  
...  
Keyword(s):  
Electron Beam ◽  
Gamma Ray ◽  
Black Pepper ◽  
X Ray ◽  
Pepper Powder ◽  
Black Pepper Powder

scholarly journals Evaluation of the efficacy of protectants against cowpea bruchids (Callosobruchus maculatus (F.)) on cowpea seeds (Vigna unguiculata (L.) Walp.)

2008 ◽  
Vol 43 (No. 2) ◽  
pp. 68-72 ◽  
Author(s):  
B.G. Swella ◽  
D.M.K. Mushobozy
Keyword(s):  
Laboratory Experiment ◽  
Vigna Unguiculata ◽  
Callosobruchus Maculatus ◽  
Coconut Oil ◽  
Black Pepper ◽  
Synthetic Insecticide ◽  
Cowpea Seeds ◽  
Good Potential ◽  
Pepper Powder ◽  
Black Pepper Powder

A laboratory experiment of a completely randomised design and replicated four times evaluated the effectiveness to control the bruchid, <i>Callosobruchus maculatus</i> in cowpea by the synthetic insecticide Actellic dust, and by the natural protectants ash, coconut oil, powdered cloves and black pepper. The data collected included the number of damaged and undamaged seeds, weight of damaged and undamaged seeds and the number of live and dead bruchids. Seeds treated with Actellic dust and black pepper powder had significantly low percentages of damaged seeds. Black pepper powder and coconut oil showed good potential in protecting cowpea against bruchid damage.

Black pepper powder microbiological quality improvement using DBD systems in atmospheric pressure

2015 ◽  
Vol 71 (2) ◽  
pp. 20811 ◽  
Author(s):  
Maciej Grabowski ◽  
Marcin Hołub ◽  
Michał Balcerak ◽  
Stanisław Kalisiak ◽  
Waldemar Dąbrowski
Keyword(s):  
Quality Improvement ◽  
Atmospheric Pressure ◽  
Microbiological Quality ◽  
Black Pepper ◽  
Pepper Powder ◽  
Black Pepper Powder

scholarly journals Effect of using ginger, red and black pepper powder as phytobiotics with protexin® probiotic on performance, carcass characteristics and some blood biochemical on Japanese quails (Coturnix japonica)

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Yaser Rahimian ◽  
Farshid Kheiri ◽  
Mehdi Moghaddam
Keyword(s):  
Control Diet ◽  
Density Lipoprotein ◽  
Basal Diet ◽  
Black Pepper ◽  
Average Weight ◽  
Feed Conversion ◽  
Blood Biochemical ◽  
Japanese Quails ◽  
Pepper Powder ◽  
Black Pepper Powder

This experiment was conducted to evaluate the feeding values of ginger, red and black pepper powder with protexin on performance of Japanese quails. A total 240ten days old male Japanese quails with an average weight of 19 ±5 g were divided into 8 treatments with 3 replicates as randomized factorial design. The quails were fed by basal diet as control diet, 2% ginger, 2%red pepper 2% black pepper powder with or without protexin probiotic respectively. At the end of trial for carcass evaluation 2 birds form each group were slaughtered. Also some parameters such as feed intake (FI), body weight gains (BW), and feed conversion ratio (FCR) were calculated and compared together. Some blood parameters such as cholesterol, triglyceride, high density lipoprotein (HDL), low density lipoprotein (LDL) of quail’s blood were determined. In conclusion it seem that inclusion of ginger, red and black pepper powder in quails diet at level of 2% may be useful and have significantly effects on performance and blood biochemical on Japanese quails

DNA Barcoding to Detect Chilli Adulteration in Traded Black Pepper Powder

2014 ◽  
Vol 28 (1) ◽  
pp. 25-40 ◽  
Author(s):  
V. A. Parvathy ◽  
V. P. Swetha ◽  
T. E. Sheeja ◽  
N. K. Leela ◽  
B. Chempakam ◽  
...  
Keyword(s):  
Dna Barcoding ◽  
Black Pepper ◽  
Pepper Powder ◽  
Black Pepper Powder

scholarly journals Preparation of spicy flavoured Paneer blended with cumin and black pepper powder

2019 ◽  
Vol 10 (2) ◽  
pp. 170-175
Author(s):  
Roshani R. Gole ◽  
R.R. Shelke ◽  
V.S. Kale ◽  
R.D. Dhage
Keyword(s):  
Black Pepper ◽  
Pepper Powder ◽  
Black Pepper Powder
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