Zobrazeno 1 - 10
of 1 904
pro vyhledávání: '"Red pepper"'
Autor:
Mahmoud Arisha, Adel I. Attia, Fayiz M. Reda, Islam M. Youssef, Azza R.F. El dosokey, Ayman A. Swelum, Yanfen Cheng, Mohamed E. Abd El-Hack
Publikováno v:
Journal of Applied Poultry Research, Vol 33, Iss 4, Pp 100498- (2024)
ABSTRACT: This study examined the potential effects of adding red pepper oil (RPO) and radish oil (RO) to broiler diets on the animals' development, immune system performance, and activity of digestive enzymes. A total of 300 1-day of age unsexed Arb
Externí odkaz:
https://doaj.org/article/d5e993e226214616ba4f93545fec6ed9
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-9 (2024)
Abstract Background Red pepper paste is a common ingredient used in food in Korea. The discrimination of the geographical origin of agricultural products is important to protect the agricultural industry and customers from the misinformation regardin
Externí odkaz:
https://doaj.org/article/12a0c8c57bab4c3194800223fd907fcd
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e35418- (2024)
The present review assessed the effect of heat processing on red peppers' (Capsicum annum L.) bioactive compounds and antioxidant capacity. The Google Scholar and Scopus databases were used to search the existing literature. Out of 422 articles acces
Externí odkaz:
https://doaj.org/article/8f0e122942ff4a9d8340e1ac96ef5c97
Autor:
Park, Jong-Jin a, Cho, Jeong-Seok a, b, Yu, Hahyeong c, Lee, Gyuseok b, Yun, Dae-Yong a, Park, Seul-Ki b, Choi, Jeong-Hee a, Park, Kee-Jai b, Lee, Jihyun d, Lim, Jeong-Ho a, b, ⁎
Publikováno v:
In Food Chemistry 30 March 2025 469
Autor:
Seong, Gi-Un a, Kim, Sang Seop a, Yun, Dae-Yong a, Lee, Gyuseok b, Park, Seul-Ki b, Lim, Jeong-ho a, b, Choi, Jeong-Hee a, b, Park, Kee-Jai a, b, Lee, Jihyun c, Cho, Jeong-Seok a, b, ⁎
Publikováno v:
In Food Bioscience January 2025 63
Publikováno v:
Foods, Vol 13, Iss 21, p 3459 (2024)
Domestic microwave ovens offer rapid cooking but face challenges such as non-uniform temperature distribution and hot spots. A novel solid-state heating system, which precisely controls microwave frequency and power, provides a promising alternative
Externí odkaz:
https://doaj.org/article/18d95ee3edc447a9a495f3911e41bff2
Autor:
Chung, Young Bae 1, Park, Sung Jin 1, Choi, Yun-Jeong, Yun, Ye-Rang, Lee, Mi-Ai, Park, Sung Hee, Min, Sung Gi, Seo, Hye-Young ∗
Publikováno v:
In Heliyon 30 January 2024 10(2)
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-13 (2023)
Abstract Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abundant there, a way to make delic
Externí odkaz:
https://doaj.org/article/b47a24611f8c4811910d81fa58fcea1b
Autor:
Young Bae Chung, Sung Jin Park, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Hee Park, Sung Gi Min, Hye-Young Seo
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24441- (2024)
The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according
Externí odkaz:
https://doaj.org/article/55fe55eec7f14f3dae17b3173c3ad98f
Autor:
Hamza Bouras, Krishna Prasad Devkota, Achraf Mamassi, Aicha Loudari, Redouane Choukr-Allah, Moussa El-Jarroudi
Publikováno v:
Plants, Vol 13, Iss 9, p 1209 (2024)
In regions facing water scarcity and soil salinity, mitigating these abiotic stresses is paramount for sustaining crop production. This study aimed to unravel the synergistic effects of organic matter and phosphorus management in reducing the adverse
Externí odkaz:
https://doaj.org/article/20e65f53484542d3a4b55061dd1c094a