Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product
There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been re...
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| Формат: | Online |
| Мова: | Англійська |
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InTechOpen
2021
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| Онлайн доступ: | ONIX_20210602_10.5772/intechopen.71227_356 |
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| author | Klátyik, Szandra Bata-Vidács, Ildikó Molnár, Helga Székács, András Pék, Miklós |
| author_browse | Bata-Vidács, Ildikó Klátyik, Szandra Molnár, Helga Pék, Miklós Székács, András |
| author_facet | Klátyik, Szandra Bata-Vidács, Ildikó Molnár, Helga Székács, András Pék, Miklós |
| author_sort | Klátyik, Szandra |
| collection | Directory of Open Access Books |
| description | There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage. |
| format | Online |
| id | doab-20.500.12854ir-70347 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | InTechOpen |
| publisherStr | InTechOpen |
| record_format | ojs |
| spelling | doab-20.500.12854ir-703472025-08-13T14:11:54Z Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product Klátyik, Szandra Bata-Vidács, Ildikó Molnár, Helga Székács, András Pék, Miklós Capsicum, agro-environmental and food safety, contaminants, technology, critical control points thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage. 2021-02-10T12:58:18Z 2021-06-02T10:10:22Z 2018 chapter ONIX_20210602_10.5772/intechopen.71227_356 https://library.oapen.org/handle/20.500.12657/49242 https://directory.doabooks.org/handle/20.500.12854/70347 eng open access image/jpeg image/jpeg image/jpeg n/a n/a n/a https://library.oapen.org/bitstream/20.500.12657/49242/1/57847.pdf https://library.oapen.org/bitstream/20.500.12657/49242/1/57847.pdf https://library.oapen.org/bitstream/20.500.12657/49242/1/57847.pdf InTechOpen 10.5772/intechopen.71227 10.5772/intechopen.71227 035ecc65-6737-43cf-a13a-6bdf67ce01f4 open access |
| spellingShingle | Capsicum, agro-environmental and food safety, contaminants, technology, critical control points thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management Klátyik, Szandra Bata-Vidács, Ildikó Molnár, Helga Székács, András Pék, Miklós Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product |
| title | Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product |
| title_full | Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product |
| title_fullStr | Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product |
| title_full_unstemmed | Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product |
| title_short | Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product |
| title_sort | chapter quality management in spice paprika production from cultivation to end product |
| topic | Capsicum, agro-environmental and food safety, contaminants, technology, critical control points thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management |
| topic_facet | Capsicum, agro-environmental and food safety, contaminants, technology, critical control points thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJM Management and management techniques::KJMV Management of specific areas::KJMV5 Production and quality control management |
| url | ONIX_20210602_10.5772/intechopen.71227_356 |
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