Relevant bibliographies by topics / Spicy

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Spicy'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Spicy"

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Herrero-Encinas, Javier, Almudena Huerta, Marta Blanch, José Javier Pastor, Sofia Morais, and David Menoyo. "Impact of Dietary Supplementation of Spice Extracts on Growth Performance, Nutrient Digestibility and Antioxidant Response in Broiler Chickens." Animals 13, no. 2 (2023): 250. http://dx.doi.org/10.3390/ani13020250.

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This study aimed to investigate the effects of supplementing broiler chicken diets with an encapsulated product based on capsicum and other spice (black pepper and ginger) extracts on growth performance, nutrient digestibility, digestive enzyme activity and antioxidant response. To this end, 480 1-day-old male chicks were randomly assigned to two experimental treatments (12 pens/treatment; 20 birds/pen). Dietary treatments included a basal diet with no additives (CONTROL) and a basal diet supplemented with 250 ppm of the spice additive (SPICY; Lucta S.A., Spain). Supplementation of SPICY increased body weight (p < 0.05) compared with CONTROL at 7 d of age and improved (p < 0.01) ADG from 0 to 7 d of age. The apparent ileal digestibility of dry matter, gross energy and crude protein was higher (p < 0.05) in birds fed the SPICY diet compared with the CONTROL diet. Birds fed SPICY showed lower (p < 0.05) plasma catalase (CAT) activity, and the hepatic gene expression of CAT and Nrf2 was down-regulated (p < 0.05) compared with the CONTROL. In conclusion, the inclusion of 250 ppm of SPICY in broiler diets improved growth performance at 7 d of age and positively affected nutrient digestibility and antioxidant response.
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Marnette, Bruno, Giansalvatore Mecca, Paolo Papotti, Salvatore Raunich, and Donatello Santoro. "++Spicy." Proceedings of the VLDB Endowment 4, no. 12 (2011): 1438–41. http://dx.doi.org/10.14778/3402755.3402790.

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Newton, Alicia. "Spicy climate." Nature Geoscience 4, no. 10 (2011): 658. http://dx.doi.org/10.1038/ngeo1286.

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Pant, Sadip, Bhagirath Dholaria, Varinder Kaur, et al. "Spicy Seizure." American Journal of the Medical Sciences 344, no. 1 (2012): 67–68. http://dx.doi.org/10.1097/maj.0b013e31824cf5c2.

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Agusra, Dodi. "Pengaruh Produk dan Harga terhadap Keputusan Pembelian Tepung Bumbu Mamasuka." Journal of Economic, Bussines and Accounting (COSTING) 2, no. 1 (2018): 106–17. http://dx.doi.org/10.31539/costing.v2i1.376.

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Companies must be responsive in addressing consumer behavior by anticipating changes and retaining consumers so that consumers are loyal. The aim of this research was to determine the effect of products and prices on consumer’s purchasing decisions Mamasuka spacy flour at PT Jico Agung in Pekanbaru. There were 60 consumers used as population and sample in this research. They are the consumers from shops and grocers selling Mamasuka spicy flour of PT Jico Agung in Pekanbaru. While the method used in this research was multiple linear analysis. The result showed that both products and prices affected each other in consumers’ decision to buy Mamasuka spicy flour. Product and prices also affected positively consumers’ purchasing decision in buying Mamasuka spicy flour at PT Jico Agung in Pekanbaru. The contribution of product and prices to consumers’ purchasing decisions in buying Mamasuka was 41,6%, while the rest is equal to 58,4% influenced by other variables not examined in this research. PT Jico Agung was expected to improve product quality and provide competitive price as well as concern about promotion strategi used.Keywords: Products, Prices, Purchasing Decisions
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Perera, K. D. S. S., and O. D. A. N. Perera. "Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes." International Journal of Food Science 2021 (July 7, 2021): 1–7. http://dx.doi.org/10.1155/2021/6661193.

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Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH ( 6.33 ± 0.01 ), titratable acidity ( 0.33 ± 0.05 % ), moisture ( 61.86 ± 0.33 % ), ash ( 0.41 ± 0.25 % ), total solids ( 38.02 ± 0.14 % ), overrun ( 66.76 ± 1.44 % ), protein ( 4.18 ± 0.16 % ), and fat content ( 11.66 ± 0.60 % ) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.
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Qureshi, Tahir Mahmood, Muhammad Nadeem, Javeria Iftikhar, et al. "Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk." Agriculture 13, no. 2 (2023): 491. http://dx.doi.org/10.3390/agriculture13020491.

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This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different types of spices were incorporated into the paneer at different levels (0.2 and 0.3%). In addition to paneer, the antioxidant potential of spices was also investigated. The results concerning total plate counts (TPC) or yeast and molds (Y & M) (log10 CFU/g) of all treatments were substantially (p < 0.05) increased during storage. Generally, all freshly prepared spicy paneer and control had higher sensory scores for all the sensory characteristics which declined during subsequent storage. All the paneer samples having 0.3% spices showed very slight variations (nonsignificant) in sensory score of all the attributes of their relative samples containing 0.2% spice. The incorporation of spices into the paneer matrix also showed promising results concerning all the above-mentioned attributes revealing antioxidant potential. There was significant (p < 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P0) showed the lowest total phenol (TP), total flavonoids (TF), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and total antioxidant capacity (TAC) values compared to all the spicy paneer (treatments). The freshly prepared control paneer (P0) showed the lowest antioxidant potential compared to all the spicy paneer (treatments). The maximum antioxidant potential was observed in the paneer having 0.3% clove (P6). All the spicy paneer showed increasing trend of all the attributes, showing antioxidant potential up to 6 days of storage, but afterwards, the activities were slightly decreased. It may be concluded that spicy paneer would be considered as a functional dairy product with enhanced sensory and antioxidant properties, and shelf stability.
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Gómez-Limia, Lucía, Javier Carballo, Miriam Rodríguez-González, and Sidonia Martínez. "Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)." Foods 11, no. 8 (2022): 1115. http://dx.doi.org/10.3390/foods11081115.

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The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated. Colour scores (CieLab values) were higher in canned eels packed in sunflower and spicy olive oil than in canned eels packed in olive oil. The changes in colour parameters depended on the type of oil, the stage of the process and the storage time. Colour changes in canned eels packed in olive oil were highest during the sterilization process. Spicy olive oil was the filling medium in which the colour change was greatest, probably due to the migration of some of the spice components into the oil. Organoleptic properties were directly related to the type of oil used as the filling medium. The canned eels packed in sunflower oil were those awarded the highest scores in consumer tests, although the preferences varied depending on the age and gender of the consumers.
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Yunus, Rusyda Nazhirah. "REKONSTRUKSI EKO-ETIMON BUDAYA KULINER." MEDAN MAKNA: Jurnal Ilmu Kebahasaan dan Kesastraan 17, no. 1 (2019): 63. http://dx.doi.org/10.26499/mm.v17i1.2294.

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This study discusses the reconstruction of eco-etimon culinary culture in the Malay community of Tanjung Pura. The aim of this study was to find out the eco-etymon reconstruction of culture in spicy pulp ingredients, their lingual forms and proto reconstruction of the spicy pulp ingredients. This research uses descriptive qualitative methods. The data of this study are words contained in the spicy porridge ingredients of Tanjung Pura Malay community, as well as data obtained from interviews. Then some lexicon of spicy porridge from Karo, and Aceh. Data is collected by note-taking technique, which is to record ingredients from spicy porridge and interviews with informants around the data source. The data analysis technique in this study was carried out by collecting lexicons of spicy pulp, reconstructing the lexicon and the function of spicy pulp, interviewing informants about the existence of the lexicon. Then compare the pattern of sound changes (reconstruction implications) of several lexicons in spicy porridge ingredients. The results of the analysis indicate that the encoding of spicy porridge ingredients by Tanjungpura Malay ancestors in the form of lexicalisation and grammaticalisation is included in compound words and expression metaphors. The reconstruction of language forms and functions of spicy porridge ingredients. BA, BK, and BM have reconstruction based on the type of sound change.
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Xue, Yong, Tingchao He, Kai Yu, et al. "Association between spicy food consumption and lipid profiles in adults: a nationwide population-based study." British Journal of Nutrition 118, no. 2 (2017): 144–53. http://dx.doi.org/10.1017/s000711451700157x.

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AbstractCVD remains the leading cause of mortality worldwide, with abnormal lipid metabolism as a major risk factor. The aim of this study was to investigate associations between spicy food consumption and serum lipids in Chinese adults. Data were extracted from the 2009 phase of the China Health and Nutrition Survey, consisting of 6774 apparently healthy Chinese adults aged 18–65 years. The frequency of consumption and degree of pungency of spicy food were self-reported, and regular spicy food consumption was assessed using three consecutive 24-h recalls. Total cholesterol, TAG, LDL-cholesterol and HDL-cholesterol in fasting serum were measured. Multilevel mixed-effects models were constructed to estimate associations between spicy food consumption and serum lipid profiles. The results showed that the frequency and the average amount of spicy food intake were both inversely associated with LDL-cholesterol and LDL-cholesterol:HDL-cholesterol ratio (all Pfor trend<0·05) after adjustment for potential confounders and cluster effects. HDL-cholesterol in participants who usually consumed spicy food (≥5 times/week) and who consumed spicy food perceived as moderate in pungency were significantly higher than those who did not (both P<0·01). The frequency and the average amount of spicy food intake and the degree of pungency in spicy food were positively associated with TAG (all Pfor trend<0·05). Spicy food consumption was inversely associated with serum cholesterol and positively associated with serum TAG, and additional studies are needed to confirm the findings as well as to elucidate the potential roles of spicy food consumption in lipid metabolism.
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Dissertations / Theses on the topic "Spicy"

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CAPRIOGLIO, DIEGO. "Spice Space Race: a "Spicy" journey to the chemical galaxy of bioactive compounds." Doctoral thesis, Università del Piemonte Orientale, 2016. http://hdl.handle.net/11579/115198.

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The research project of my PhD work focused on the biological potential of compounds isolated from spices, and aimed at integrating semisynthesis and total synthesis en route to the construction of series of improved analogues in terms of potency, stability and druggability
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Camacho, Candia Alexandra Camila, Quispe Jimena Pongo, Huacausi Luz Yessenia Silva, Leon Royer Alex Tinoco, and Ortiz José Jean Pierre Vargas. "Proyecto Pikay Salsas Gourmet." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652639.

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El presente trabajo de investigación consiste en el desarrollo de un proyecto de negocio que tiene como nombre "PIKAY- Salsas Gourmet", el cual es una salsa picante a elaborada a base de maracuyá con ají charapita. Este negocio refleja viabilidad en un corto, mediano y largo, mediante el estudio ejecutado en la zona 6 (Jesús María, Lince, Pueblo Libre, Magdalena, San Miguel) y zona 7 (Miraflores, San Isidro, San Borja, Surco, La Molina) de Lima Metropolitana, específicamente con los sectores de nivel socioeconómica "A" y "B". Por consiguiente, se pudo evidenciar el escaso conocimiento que existe en el mercado actual sobre las salsas a base de productos originarios de la Selva. El público objetivo que desee experimentar nuevos sabores en su paladar y/o acompañar a sus platos, piqueos, entre otros suelen no encontrar variedad, respecto a los sabores en las salsas. No obstante, los mercados, puntos de venta y ferias no tienen este tipo de productos para ofrecer al mercado de manera masiva. Es por ello la insatisfacción de los consumidores, debido a la escasa presencia de las salsas con sabor exótico en el mercado.Para la ejecución del proyecto se desarrollaron entrevistas, encuestas, participación a ferias, puntos de ventas y redes sociales. Asimismo, se realizó una ardua investigación sobre la industria alimentaria y, de esta manera, considerar los recursos claves relacionados al negocio para llevar a cabo el proyecto.<br>The present research work consists of the development of a business project, that gets the name of ""PIKAY- Salsas Gourmet"", which is a spicy sauce made of passion fruit and Charapita pepper. This business reflects viability in a short, medium and long period, by means of the study carried out in the area 6 (Jesús María, Lince, Pueblo Libre, Magdalena, San Miguel) and the area 7 (Miraflores, San Isidro, San Borja, Surco, La Molina) from the city of Lima, specifically in the sectors of socioeconomic level “A” and “B”. Therefore, it shows there is little knowlegde that exists in the current market about sauces made from native products of our jungle. The target market that wishes to experiment and taste new flavours in their meals, snacks, among others, do not usually find a variety of different sauces. However, the markets, points of purchase and fairs do not have this type of products to offer to the public on a massive scale. That is the reason why a lot of customers are dissastified, due to the lack of sauces with exotic flavours in the market. To execute this project, interviews, polls, participation in fairs, points of purchase and social networks were developed. Adittionally, an arduous investigation was done about the food industry, and it considers the key resources related to the business to carry out this project..<br>Trabajo de investigación
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AHLGREN, OSKAR. "SPICE UP APQP." Thesis, KTH, Tillämpad maskinteknik (KTH Södertälje), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-138016.

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Fraser, Geoffrey Alan. "Nonradial oscillations in Spica." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/24667.

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The absorption line profiles of Spica (α Virginis, HD116658, B1.5IV, m=0.97) show features, at about the 1% level, moving from the blue wavelengths towards the red wavelengths. A series of spectra were taken, at the 1.22 m telescope at the Dominion Astrophysical Observatory on three nights in April, 1982 and two nights in April, 1984, to study these moving features. As Spica is a member of a binary system, the effect of the secondary had to be removed from the observations. This was done by subtracting a template spectrum which had been scaled, broadened and shifted to match the secondary, from each observation. The required shifts were determined using the orbital elements on blended nights and using the Fahlman-Glaspy small-shifts technique on unblended nights. An average of all the spectra was then subtracted from each observation. The resulting series of residuals clearly show the motion of the features seen in the line profiles. The acceleration of the features was estimated to be between 0.0055 and 0.0068 kms⁻². Assuming the features are due to nonradial oscillations, this acceleration corresponds to waves moving slowly, about 5 to 20 kms⁻¹, in a prograde direction. The angular frequency of the oscillations, after accounting for the effects of rotation, would be about 3.4X10⁻⁵ rads⁻¹. A computer model that produces line profiles, under the assumption of a single nonradial oscillation, was used to produce profiles for comparison with observations. Using an [formula omitted]=8 and m=-8 mode, an intrinsic frequency of 3.4X10⁻⁵ rads⁻¹ and a stellar rotation rate of 190 kms⁻¹, the model produced profiles similar to those observed. The change in the model profiles with time was also similar to that observed.<br>Science, Faculty of<br>Physics and Astronomy, Department of<br>Graduate
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Prudner, Bethany C. "SYNEMIN, THE HEARTIEST SPICE." Kent State University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=kent1383044455.

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Nässlin, Eidenert Liza, and Madelen Eriksson. "Hur drogen spice beskrivs i svenska tidningar : En litteraturstudie om den syntetiska drogen spice." Thesis, Umeå universitet, Institutionen för socialt arbete, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-97096.

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Sedan år 2006 har den syntetiskt framställda drogen spice existerat i Sverige, men först år 2008 blev drogen populär och tidningar började rikta uppmärksamhet mot den. Genom att drogen kan byta skepnad i uppbyggnaden kan den förbli laglig, därför kan egentligen namnet “spice” inte betraktas som ett enhetligt begrepp. Vårt syfte med denna studie blev att granska hur drogen spice beskrivs i tidningar och forskning. Även hur drogen betraktas gällande psykosociala och medicinska avseenden. Detta i förhållande till socialkonstruktivistiskt perspektiv. Den metod som vi valde att använda oss av i studien var kvantitativ innehållsanalys. Genom analys av 80 stycken svenska tidningsartiklar hämtade ur databasen mediearkivet, samt vetenskapliga artiklar och litteratur har vi besvarat våra frågeställningar. De resultat vi fick från analyser visade på att tidningar kan vara av betydande roll för ungdomars attityder. Tidningar kan utföra bland annat skrämselpropaganda för att upplysa och förhindra brukandet av spice, dessvärre visar resultatet en motsatt effekt. Forskning visar att bruk av spice kan påverka relationer och arbete negativt. Dessutom är några bieffekter av spice bröstsmärtor, vanföreställningar, självmordstankar och hjärtstopp.
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Johnston, Matthew D. "Feeding and digestion in the phyllosoma larvae of ornate spiny lobster, Panulirus ornatus (Fabricius) and the implications for their culture /." Connect to this title, 2006. http://theses.library.uwa.edu.au/adt-WU2007.0150.

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Ericsson, Broms Emma. "Old Spice : En smittsam framgångssaga." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-158999.

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Old Spice marknadsföringskampanj som lanserades under 2010 nådde snabbt stora framgångar och spreds som en löpeld över internet. Reklamfilmerna med ”the Old Spice man” sågs under kort tid miljontals gånger och en viral marknadsföringskampanj var född. Genom en fallstudie av denna kampanj analyseras fem olika faktorer; produkt, promotion, innehåll &amp; utformning, spridning &amp; interaktion. Detta för att granska deras inverkan på kampanjens framgång. Studien har skett genom en analys av sekundärdata, i form av Old Spice’ reklamfilmer samt ett stort antal nyhetsartiklar och intervjuer som behandlade kampanjen. Teorin består inledningsvis av en genomgång av marknadsföringsmixen och integrerad marknadsföringskommunikation, för att sedan gå djupare in på viral marknadsföring och de fem faktorer som analysmodellen består av. Empirin beskriver i tur och ordning de olika delarna av den valda kampanjen och studerar sedan kampanjen med utgångspunkt i de fem faktorerna. Slutsatsen blir att Old Spice lyckades attrahera konsumentens intresse och engagemang genom att bjuda på ett överraskande och humoristiskt innehåll, i kombination med nyskapande idéer kring hur man skulle interagera med konsumenterna. Med stöd av traditionella promotionskanaler och väl utvalda opinionsledare lyckades man sprida kampanjen och skapa en viral framgångssaga.
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Thangevelo, Debashine. "Nice like sugar and spice." Pretoria News Tonight, 2013. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000734.

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Hansson, Rickard. "Svenska upplevelser av spice : En kvalitativ studie av upplevelser av spice på ett svenskt internet forum." Thesis, Karlstads universitet, Institutionen för sociala och psykologiska studier, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-28753.

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Books on the topic "Spicy"

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Giedt, Frances Towner. Something spicy. Simon & Schuster, 1995.

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Company, Bridgewater Book. Spicy foods. Parragon Pub., 2006.

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Gibbons, Barbara. Light & spicy. Harper & Row, 1989.

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Good Housekeeping Institute (Great Britain). Hot & spicy. Collins & Brown, 2009.

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Lisa, Mannes, Williams Mary Major, and Woodrum Linda Foley, eds. Hot & spicy. Better Homes and Gardens Books, 1995.

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Company, Bridgewater Book. Spicy food. Parragon Pub., 2006.

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Walden, Hilaire. Hot & spicy. Anaya Pubs., 1993.

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Institute, Good Housekeeping, ed. Hot & spicy. Ebury, 1994.

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Feng, Jin Ling. Spicy nutritious recipes. Hai Bin, 1991.

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George, D. Savannah. A spicy secret. Annie's, 2012.

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Book chapters on the topic "Spicy"

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Bährle-Rapp, Marina. "spicy." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_9918.

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Yang, Jan Y. "(In)dispensable Spicy Chicken Wings." In The Pricing Puzzle. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-50777-0_5.

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Banerjee, Reshmi. "Sour, Salty, and Spicy (chin ngan sat)." In Reflections on Myanmar. Routledge India, 2022. http://dx.doi.org/10.4324/9781003317180-13.

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Jayasinghe, Ruwan, and Wanninayake M. Tilakaratne. "Burning Sensation to Spicy Food: Oral Submucous Fibrosis." In Clinicopathological Correlation of Oral Diseases. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-24408-7_21.

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Müller-Schwarze, Dietland. "Coping with Plant Volatiles in Spicy Food (“Burping Exercise”)." In Hands-On Chemical Ecology. Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0378-5_23.

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Mukherjee, Sayantani, Thomas Kramer, and Katina Kulow. "The Effect of Spicy Versus Bland Gustatory Sensations on Variety-Seeking." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10951-0_227.

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van Straten, Duco, and Oliver Labs. "A Visual Introduction to Cubic Surfaces Using the Computer Software Spicy." In Algebra, Geometry and Software Systems. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05148-1_12.

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Banaji, Shakuntala. "More or Less Spicy Kisses: Responses to Sex, Love and Sexuality." In Reading 'Bollywood'. Palgrave Macmillan UK, 2006. http://dx.doi.org/10.1057/9780230501201_6.

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Tenardi, Shannon Glenda. "Next Level of Y2K Fashion Trend in Aespa “Spicy” Music Video." In Atlantis Highlights in Social Sciences, Education and Humanities. Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-390-0_23.

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von Benda-Beckmann, Keebet. "Ambon, a Spicy Hub: Connectivity at the Fringe of the Indian Ocean." In Connectivity in Motion. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59725-6_17.

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Conference papers on the topic "Spicy"

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Sommer, Robin, Johanna Amann, and Seth Hall. "Spicy." In ACSAC '16: 2016 Annual Computer Security Applications Conference. ACM, 2016. http://dx.doi.org/10.1145/2991079.2991100.

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Bonifati, Angela, Giansalvatore Mecca, Alessandro Pappalardo, Salvatore Raunich, and Gianvito Summa. "The Spicy system." In the 2008 ACM SIGMOD international conference. ACM Press, 2008. http://dx.doi.org/10.1145/1376616.1376757.

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Ayugai, Yoshiya. "Bill & Tony - spicy." In SA '17: SIGGRAPH Asia 2017. ACM, 2017. http://dx.doi.org/10.1145/3145631.3145687.

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Chisnicean, Lilia, and Elvira Gille. "Iarba de fier - specie aromatică în colecția IGFPP." In VIIth International Scientific Conference “Genetics, Physiology and Plant Breeding”. Institute of Genetics, Physiology and Plant Protection, Republic of Moldova, 2021. http://dx.doi.org/10.53040/gppb7.2021.51.

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Sideritis of the Genus Sideritis - introducers of the spicy aromatic collection. Sideritis is a genus of annual and perennial plants of the family Lamiaceae. The plant has a pleasant aroma and many medic-inal benefits. Foliage and inflorescences are sold as unusual tea in all Mediterranean countries. Reproduc-tion of the plant was carried out by seedlings, which were obtained from seeds, or vegetative using cut-tings from annual shoots. As a result of introduction studies, we managed to propagate and introduce in our collection two of its subspecies - Sideritis scardica and S.taurica, as medicinal and spicy-aromatic, drought-tolerant plants.
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Madec, Morgan, Olufemi Bolaji, Christophe Lallement, and Jacques Haiech. "Virtual prototyping for biosystems: A spicy challenge." In 2017 15th IEEE International New Circuits and Systems Conference (NEWCAS). IEEE, 2017. http://dx.doi.org/10.1109/newcas.2017.8010150.

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Espinha, Tiago, Cuiting Chen, Andy Zaidman, and Hans-Gerhard Gross. "Spicy stonehenge: Proposing a SOA case study." In 2012 4th International Workshop on Principles of Engineering Service-Oriented Systems (PESOS). IEEE, 2012. http://dx.doi.org/10.1109/pesos.2012.6225940.

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"Spicy Taste Rating of Gochujang and its Ripple Effects." In International Conference on Civil, Biological and Environmental Engineering. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c514579.

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Ohno, Masaki, Kazuma Aoyama, Tomohiro Amemiya, and Takuji Narurn. "Spicy-Sensation of Wasabi Enhancement Method Using Anodal Electric Stimulation." In 2022 IEEE International Symposium on Mixed and Augmented Reality Adjunct (ISMAR-Adjunct). IEEE, 2022. http://dx.doi.org/10.1109/ismar-adjunct57072.2022.00153.

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Cheon, Serene, Erica Yu, and Hyo Kang. "Quiet Asian and Spicy Latino? Designing to Address Racial Microaggression." In CHI '24: CHI Conference on Human Factors in Computing Systems. ACM, 2024. http://dx.doi.org/10.1145/3613905.3647977.

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Nirjana, Marlene, Kusnandar Anggadiredja, and Sophi Damayanti. "Consumption study and identification of methyl salicylate in spicy cassava chips." In THE 5TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND NATURAL SCIENCES. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4930765.

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Reports on the topic "Spicy"

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Butler, Bryan, Tom Barse, Nahla V. Bassil, and Kim Lewers. How we came to have the 'Monocacy' hop. Hop Growers of America, 2023. http://dx.doi.org/10.32747/2023.8127202.ars.

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The popularity of local craft beers in the US is growing, as is the desire for beers made with all-local ingredients. Maryland breweries have been able to use locally grown ingredients, including hops, but have not been able to claim use of a hop native to Maryland. 'Monocacy' hop was discovered in Maryland on a farm that was part of the original Carrollton Manor, once owned by Charles Carroll, a signer of the Declaration of Independence, in what was likely a cottage garden between the house and barn. Molecular fingerprinting established it as unique and clustering with hop accessions native to North America. Compared with cultivars currently grown in Maryland, 'Monocacy' is very large and vigorous, late maturing, and tolerant of of two-spotted spider mites, potato leafhoppers, and hop downy mildew. 'Monocacy' produces high yields of large open cones with an herbaal-floral aroma and abundant lupulin. Most hops have more alpha acids than beta acids, and contribute a bitter flavor to beers. The 'Monocacy' alpha acid content was lower than the beta acid content, with alpha to beta acid ratios ranging from 0.54 to 0.59 and could contribute to a beer that is not overly bitter. High myrcene (12.85%) and caryophyllene (38.13%) suggest a spicy-floral character. 'Monocacy' added an earthy and spicy note to lighter beers, and in some beers when used as a dry hop it added a light fruity note on the pallet in the finish. The most recent beer using 'Monocacy' had a medium-light body with a bisquity malt aroma and delicate "spicy/hoppy" nose. Maryland breweries are anxious to use this hop in their beers.
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หนูจักร, ธรรมนูญ, อมร เพชรสม та วาสนา โตเลี้ยง. การพัฒนาวิธีการวิเคราะห์และการหาปริมาณแคปไซซินและไดไฮโดรแคปไซซิน ในผลิตภัณฑ์พริกและอาหารรสเผ็ด : รายงานฉบับสมบูรณ์ ปี 2551 ( Development of analytical methods and determination of capsaicin and dihydrocapsaicin in chili products and hot spicy food). จุฬาลงกรณ์มหาวิทยาลัย, 2008. http://dx.doi.org/10.58837/chula.res.2008.1.

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งานวิจัยนี้ได้พัฒนาวิธีการเตรียมตัวอย่างซอสพริก สำหรับปริมาณวิเคราะห์แคปไซซินอยด์ (CAPs) ด้วยเทคนิคไมเซลลาร์อิเล็กโทรไคเนทิกโครมาโทกราฟี (MEKC) ที่ได้พัฒนาแล้วจากงานวิจัยก่อนหน้านี้ โดยศึกษาและเปรียบเทียบผลของชนิดของตัวทำละลายอินทรีย์ที่ใช้สกัด (เอทิลอะซิเตตหรืออะซิโตไนไทรล์) แบบที่เติมเกลือและไม่เติมเกลือ พบว่าการสกัดตัวอย่างด้วยเอทิลอะซิเตตแบบเติมเกลือให้ประสิทธิภาพของการสกัด CAPs ที่ดีกว่า เมื่อศึกษาการสกัดด้วยวิธีนี้ โดยใช้ซอสพริกเตรียมที่ประกอบด้วย CAPs ที่ 20, 50 และ 100 ppm (µg/g) พบว่าได้ recovery ในช่วง 96-105% แสดงว่ามีความเที่ยงสูงทั้งภายในวัน (RSD &lt;3.7%, n=5 batch) และต่างวันกัน (RSD &lt;2.5%, เป็นเวลา 5วัน) เมื่อวิเคราะห์ตัวอย่างซอสพริกจริง 8 ตัวอย่าง ด้วย MEKC โดยเตรียมตัวอย่างด้วยวิธีที่พัฒนาขึ้น พบว่ามีปริมาณ CAPs ในช่วง 21-128 ppm โดยที่ 3 ตัวอย่างมีปริมาณ CAPs มากกว่า 50 ppm ซึ่งเกินปริมาณจำกัดของสหภาพยุโรป (European Commission) นอกจากนี้ปริมาณ CAPs ที่วิเคราะห์ได้จากต่างยี่ห้อกันไม่มีความสัมพันธ์กับปริมาณพริกในซอสพริกและระดับความเผ็ดที่ระบุไว้ ดังนั้น MEKC และวิธีการเตรียมตัวอย่างที่พัฒนาขึ้นนี้จึงเป็นอีกทางเลือกหนึ่งของการวิเคราะห์ปริมาณ CAPs ในซอสพริก เพื่อควบคุมคุณภาพของผลิตภัณฑ์และเป็นข้อมูลความปลอดภัยของผู้บริโภคได้
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หนูจักร, ธรรมนูญ, та อมร เพชรสม. การพัฒนาวิธีการวิเคราะห์และการหาปริมาณแคปไซซินและไดไฮโดรแคปไซซิน ในผลิตภัณฑ์พริกและอาหารรสเผ็ด : รายงานการวิจัยฉบับสมบูรณ์ ปีที่ 3 (ต.ค. 2551 ถึง ก.ย. 2552) ( Development of analytical methods and determination of capsaicin and dihydrocapsaicin in chili products and hot spicy food). จุฬาลงกรณ์มหาวิทยาลัย, 2009. http://dx.doi.org/10.58837/chula.res.2009.1.

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ได้ประยุกต์วิธีการเตรียมตัวอย่างและเทคนิคไมเซลลาร์อิเล็กโทรไคเนทิกโครมาโทกราฟี (MEKC) ที่พัฒนาขึ้นในงานวิจัยก่อนหน้านี้ สำหรับการวิเคราะห์ปริมาณแคปไซซินอยด์ (CAPs) ในตัวอย่างจริงที่เป็นซอสพริกและเครื่องแกงสำเร็จรูป เมื่อใช้การทดสอบทางสถิติด้วยวิธี paired t-test ที่ระดับความเชื่อมั่น 95 % พบว่าปริมาณของ CAPs ในซอสพริก 9 ตัวอย่างที่วิเคราะห์ได้ด้วยเทคนิค MEKC และ HPLC ไม่มีความแตกต่างอย่างมีนัยสำคัญ จากการวิเคราะห์ด้วย MEKC ปริมาณ CAPs ที่พบในซอสพริก 22 ตัวอย่าง อยู่ในช่วง 13 ถึง 262 ppm และปริมาณ CAPs ในเครื่องแกงสำเร็จรูป 5 ตัวอย่าง อยู่ในช่วง 41 ถึง 140 ppm โดยที่ซอสพริก 7 ตัวอย่าง และเครื่องแกงสำเร็จรูป 4 ตัวอย่าง มีปริมาณ CAPs มากกว่า 50 ppm (mg/kg) ซึ่งเป็นปริมาณจำกัดที่สหภาพยุโรป แนะนำ ในอาหารเผ็ดจัด นอกจากนี้ปริมาณ CAPs ที่วิเคราะห์ได้จากต่างยี่ห้อกันไม่มีความสัมพันธ์กับปริมาณพริกและระดับความเผ็ดที่ระบุไว้ ดังนั้น MEKC และวิธีการเตรียมตัวอย่างที่พัฒนาขึ้นนี้จึงเป็นอีกทางเลือกหนึ่งของการวิเคราะห์ปริมาณ CAPs เพื่อควบคุมคุณภาพของผลิตภัณฑ์และเป็นข้อมูลความปลอดภัยของผู้บริโภคได้
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Joshua Tewksbury, Joshua Tewksbury. How did the chili get its spice? Experiment, 2012. http://dx.doi.org/10.18258/0004.

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Lincoln, Patrick, and Charles J. Pedersen. A Problem-Solving Environment for Biological Network Informatics: Bio-Spice. Defense Technical Information Center, 2007. http://dx.doi.org/10.21236/ada471395.

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Rosario, Dalton, Joao Romano, and Christoph Borel-Donohue. Spectral and Polarimetric Imagery Collection Experiment (SPICE) Longwave Infrared Spectral Dataset. Defense Technical Information Center, 2014. http://dx.doi.org/10.21236/ada608586.

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Marshall, J. C., and R. L. Mattis. Evaluating a chip, wafer, or lot using SUXES, SPICE, and STAT2. National Institute of Standards and Technology, 1992. http://dx.doi.org/10.6028/nist.sp.400-90.

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Staple, B. D., H. A. Watts, C. Dyck, A. P. Griego, F. W. Hewlett, and J. H. Smith. SPICE Level 3 and BSIM3v3.1 characterization of monolithic integrated CMOS-MEMS devices. Office of Scientific and Technical Information (OSTI), 1998. http://dx.doi.org/10.2172/663240.

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Yen, Wen-Tsung. Comparison of SPICE and Network C simulation models using the CAM system. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.6127.

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Kelly, D. Q., D. J. Mayhall, M. J. Wilson, and D. A. Lahowe. A SPICE Model and Electrostatic Field Analysis of the MOS Turn-Off Thyristor. Office of Scientific and Technical Information (OSTI), 2002. http://dx.doi.org/10.2172/15013459.

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