Relevant bibliographies by topics / Spicy sauce

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  2. Dissertations / Theses
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Academic literature on the topic 'Spicy sauce'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Spicy sauce"

1

Kim, Mi-Ran, Seo-Jin Chung, Koushik Adhikari, HyeWon Shin, Hana Cho, and Yerim Nam. "Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers." Foods 9, no. 10 (2020): 1463. http://dx.doi.org/10.3390/foods9101463.

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The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.
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Tripathi, K. M., D. M. Gautam, S. Paudel, et al. "Tomato sauce processing and acceptability of spicy and non-spicy product." Acta Horticulturae, no. 1179 (November 2017): 241–44. http://dx.doi.org/10.17660/actahortic.2017.1179.37.

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SCHWARZ, J. "'Serving Up His Grandmother In Spicy Sauce'." Studia Rosenthaliana 36 (December 1, 2003): 197–209. http://dx.doi.org/10.2143/sr.36.0.504922.

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Zuber, Muhammad, and Alfansuri Alfansuri. "RANCANG BANGUN ALAT PENGADUK SABUN CAIR BAHAN BAKU MINYAK SERAI WANGI." Jurnal Energi dan Teknologi Manufaktur (JETM) 3, no. 02 (2020): 33–38. http://dx.doi.org/10.33795/jetm.v3i02.60.

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The process of making liquid soap from citronella oil is an interesting thing to know. This study aims to design, create, test and analyze the time and rpm rotation of the most efficient liquid soap mixer machine. Soap is an alkaline local salt (usually a potassium salt) of fatty acids, mainly containing C16 salt (palmitic acid) and C18 (stearic acid) but can also contain several carboxylates with lower atomic weights (Fessenden, 1994 and Ketaren, 1986). Traditionally, lemongrass is used as a flavor generator in food, drinks and traditional medicine (Wijayakusumah, 2002). Fragrant lemongrass is also used as a flavor generator used in spicy sauce, fried chili sauce, chili paste and fish sauce (Oyen, 1999). Data collection observed were device capacity, yield. From the results of the study, the effective capacity of the equipment was 397.1 L / hr. 
 
 Keywords: liquid soap, citronella oil, effective capacity of the tool, yield.
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Zeng, Burong. "Non-Taster: A Photo Essay About a Loss of Taste and Breakfast." Excursions Journal 11, no. 1 (2021): 147–53. http://dx.doi.org/10.20919/exs.11.2021.268.

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Non-taster is a photo essay exploring the elusive connections between the change of taste and the immigrant experience based on my story of losing taste at the beginning of the Covid-19 pandemic outbreak. The world, which used to be dirty, viscous, and alive has rapidly become hygienic, distanced, and virtual. I documented the packaging and food sauce for breakfast via a series of scanned images and photographs during the second and third lockdown in London. The photos of spicy sauce and food packaging reveal the desire to reconnect with the senses. Alongside apathy, nostalgia, and homesickness, Non-taster laments the changes of the senses and desires in the post-pandemic period.
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Jegal, Jun-Mi, Kwang-Myung Seo, and Chang-Ho Chung. "Quality Characteristics of Spicy Chicken Sauce Added with Astragalus membranaceus Extract." Journal of the East Asian Society of Dietary Life 29, no. 5 (2019): 383–91. http://dx.doi.org/10.17495/easdl.2019.10.29.5.383.

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Ofori-Asenso, Richard, Mohammad Ali Mohsenpour, Mehran Nouri, Shiva Faghih, Danny Liew, and Mohsen Mazidi. "Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies." Angiology 72, no. 7 (2021): 625–32. http://dx.doi.org/10.1177/0003319721995666.

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This systematic review and meta-analysis examined the association between spicy food (chilli pepper, chilli sauce, or chilli oil) consumption with cardiovascular and all-cause mortality. Medline and EMBASE were searched from their inception until February 2020 to identify relevant prospective cohort studies. Hazard ratios (HRs)/relative risk (RRs) were pooled via random-effect meta-analysis. Of the 4387 citations identified, 4 studies (from the United States, China, Italy, and Iran) were included in the meta-analysis. The included studies involved a total of 564 748 adults (aged ≥18 years; 51.2% female) followed over a median duration of 9.7 years. The pooled data suggested that compared with people who did not regularly consume spicy food (none/<1 d/wk), regular consumers of spicy food experienced a 12% (HR/RRpooled 0.88, 95% CI, 0.86-0.90; I 2 = 0%) lower risk of all-cause mortality. Moreover, spicy food consumption was associated with significant reduction in the risk of death from cardiac diseases (HR/RRpooled 0.82, 0.73-0.91; I 2 = 0%), but not from cerebrovascular disorders (HR/RRpooled 0.79, 0.53-1.17; I 2 = 72.2%). In conclusion, available epidemiological studies suggest that the consumption of spicy chilli food is associated with reduced risk of all-cause as well as heart disease–related mortality. Further studies in different populations are needed to confirm this association.
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Jegal, Jun-Mi, Kwang-Myung Seo, and Chang-Ho Chung. "Quality Characteristics of Spicy Chicken Sauce Added with Angelica gigas Nakai Extract." Journal of the East Asian Society of Dietary Life 29, no. 6 (2019): 529–37. http://dx.doi.org/10.17495/easdl.2019.12.29.6.529.

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9

Han, Dong, Chun-Hui Zhang, and Marie-Laure Fauconnier. "Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork." Foods 10, no. 1 (2021): 83. http://dx.doi.org/10.3390/foods10010083.

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The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.
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PARK, Jun-Seok, Du-Hyun PARK, Jae-Dong LEE, et al. "Influence of Heat Treatment on The Quality of Canned Oysters Added Spicy Sauce." JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION 30, no. 5 (2018): 1736–48. http://dx.doi.org/10.13000/jfmse.2018.10.30.5.1736.

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Dissertations / Theses on the topic "Spicy sauce"

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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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Books on the topic "Spicy sauce"

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Griffiths, Sally. Hot & spicy sauces & salsas. Rizzoli, 1995.

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2

Hale, Sophie. Hot & spicy cookbook. Quantum, 2004.

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3

Hale, Sophie. The hot & spicy cookbook. Selectabook, 1987.

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4

Chen, Wei'an. Re wei xiang la cai =: Spicy delicacies. Hai bin tu shu gong si, 2005.

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The everything hot sauce book: From growing to picking and preparing-- all you need to add some spice to your life! Adams Media, 2012.

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(Firm), Netscribes. The U.S. market for sauces, spices, seasonings & dressings. Packaged Facts, 2005.

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7

Kelley, Bill. Smokin' Willie's guide to great grillin': The best family recipes in the known universe! : insider tips on sauces, spice rubs, and music to listen to while you're cookin'. Home by the Sea Press, 2009.

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Kelley, Bill. Smokin' Willie's guide to great grillin': The best family recipes in the known universe! : insider tips on sauces, spice rubs, and music to listen to while you're cookin'. Home by the Sea Press, 2009.

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9

Girls: Girls in Spicy Sauce. Ramboro Books PLC, 1997.

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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch. Ten Speed Press, 2011.

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