Zobrazeno 1 - 10
of 357
pro vyhledávání: '"Cayenne pepper"'
Publikováno v:
Al-Ulum, Vol 10, Iss 1, Pp 14-22 (2024)
North Sumatra is one of the provinces that contributes the most prominent agricultural commodities of red chilies and cayenne peppers in Indonesia. This study aims to determine the outcomes of price forecasts for cayenne and red chilies in the provin
Externí odkaz:
https://doaj.org/article/9dfb25b524714c06a95845c1d521744c
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 33, Iss 1, Pp 72-78 (2023)
This study aimed to determine the effect of edible coating of breadfruit starch on the quality of cayenne pepper and to find out how long the optimal storage of cayenne pepper coated with an edible coating breadfruit starch and stored at room tempera
Externí odkaz:
https://doaj.org/article/ed865b78c5bc409aab20eafa36d23678
Publikováno v:
Jurnal Agrica, Vol 15, Iss 2, Pp 123-133 (2022)
Cabai rawit merupakan salah satu tanaman hortikultura sayuran yang mempunyai nilai ekonomi yang tinggi sehingga mampu memberikan pendapatan yang tinggi bagi petani yang membudidayakannya. Tujuan penelitian ini adalah menganalisis produksi, pendapatan
Externí odkaz:
https://doaj.org/article/9bcd8deaeaea4fa88db57320d895ab42
Autor:
Dian Purbasari, Erieztine Fitriya Sari
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 11, Iss 3, Pp 387-395 (2022)
Cayenne pepper (Capsicum frutescens L.) is classified as a horticulture product that easly damaged and it can only survive for 2-3 days in room temperature conditions. In maintaining the quality and self life time of fresh cayenne pepper during stora
Externí odkaz:
https://doaj.org/article/9ee89a5a6f4e49a9844269079c737942
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 11, Iss 3, Pp 483-493 (2022)
Prentul Kediri cayenne pepper is a local variety that has the potential to be developed into a new superior variety through the breeding of gamma-ray mutations. The purpose of the study is to find out the diversity and degree of similarity in plants
Externí odkaz:
https://doaj.org/article/57a03cf48b8b46fdab0a19cfb6535766
Autor:
Adeola Adegoke, Kehinde Sanwo, Lawrence Egbeyale, Munirat Abatan, Modupe Oluwasinmi, Oluwaseun Adebesin, Oluwaseun Williams
Publikováno v:
Agraarteadus, Vol 33, Iss 1, Pp 1-10 (2022)
A study was conducted to investigate the influence of dietary white pepper (wp) and cayenne pepper (cp) powders fed as additives on carcass characteristics and meat quality of broiler chickens. Fifty-six broiler chickens (two per replicate) were slau
Externí odkaz:
https://doaj.org/article/93259a0d2dc249a4b96f050b8df000cb
Publikováno v:
Russian Journal of Agricultural and Socio-Economic Sciences, Vol 125, Iss 5, Pp 262-268 (2022)
Cayenne pepper commodity farming has good and promising prospects because it can increase farmers' income. The production of a commodity is influenced by whether or not it is efficient in the allocation of input use and whether there is technical ine
Externí odkaz:
https://doaj.org/article/38cc49172e3945eaa5d0f3a81b34ac63
Publikováno v:
Ilmu Pertanian (Agricultural Science), Vol 7, Iss 1, Pp 8-18 (2022)
Hiyung Village is one of the centers of agricultural production, especially cayenne pepper. The advantage of Hiyung cayenne pepper is its spiciness which has capcaisin compound of 94.5 thousand ppm. It is 17 times spicier than cayenne pepper in gener
Externí odkaz:
https://doaj.org/article/bf07b1f165a04f30af78b5d6ecebba26
Publikováno v:
AGRIVITA Journal of Agricultural Science, Vol 43, Iss 1, Pp 69-78 (2020)
Chili farming faces several constraints, one of which is the pathogenic fungus Colletotrichum capsici. To overcome it can be used indigenous endophytic fungus and lliquid smoke of Ulin (Eusideroxylon zwageri Teijsm. & Binn.) wood which has the potent
Externí odkaz:
https://doaj.org/article/f264d9574723473aa754d719ae16d4be
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 1, Pp 79-87 (2020)
Cayenne peppers (Capsicum annuum L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical characteristics, antioxidant and phenolic capacity, counts of Streptococcus, Lactoba
Externí odkaz:
https://doaj.org/article/ffed768bb9ee4492b77d9433f3dad0ac