Academic literature on the topic 'Spicy vegetables'
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Journal articles on the topic "Spicy vegetables"
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Pogarskaya, Viktoriya, Raisa Pavlyuk, Oleksander Cherevko, et al. "ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS." EUREKA: Life Sciences 4 (July 31, 2018): 20–27. http://dx.doi.org/10.21303/2504-5695.2018.00670.
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The aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, esters) and other biologically active substances (BAS) – phytocomponents of vegetable raw materials. At the same time this method gives a possibility to extract their hidden forms (bound in nanocomplexes with biopolymers, BAS) in the free soluble active form at receiving healthy semi-products (in puree form) and food products in the freely assimilated – nanosize form. For attaining this aim, cryogenic “shock” freezing and fine-dyspersated comminution using liquid and gas-like nitrogen with the modern equipment for cryo-processing and fine-dyspersated comminution was used as an innovation. There was developed the new method of getting healthy supplements and products of spicy vegetables (roots of ginger, celery, horseradish, garlic), cryo-processed using cryogenic liquid of liquid and gas-like nitrogen in the cryogenic fast-freezing apparatus and fine-dyspersately comminuted with the high content of aromatic phytosubstances, especially ethereal oils and other BAS, especially low-molecular phenol compounds, polyphenols, ascorbic acid and prebiotics. The new method of deep processing of spicy vegetables is based on the complex effect of processes of cryo-destruction, mechanodestruction and non-fermentative catalysis on raw materials at fine-dyspersated comminution. It was established, that at cryogenic “shock” freezing there takes place not only complete conservation of vitamins, aromatic substances, but their more complete extraction from the bound hidden form with biopolymers and BAS in the free one (1,7…2,5 times more that extracted from free vegetables). The quality of spicy vegetables 1,7…2,5 exceeds the quality of fresh vegetables and analogues. The essentially more effect of extracting hidden forms of aromatic substances and other BAS was revealed at low-temperature fine-dyspersated comminution of cryo-processed spicy vegetables. It was demonstrated, that at fine-dyspersated comminution there takes place 1,7…3,2 times more full extraction of hidden forms of low-molecular BAS than in fresh vegetables. Using new types of fine-dyspersated puree of spicy vegetables, there is developed the line of high-quality products for healthy nutrition with the stable texture and long storage life (juice nanodrinks, sauces-dressings, sauces-deeps, salted fillings for confectionary products, snacks, milk-vegetable products).
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Kahlon, Talwinder S., Roberto J. Avena-Bustillos, Mei-Chen M. Chiu, and Marlene B. Hidalgo. "Whole Grain Gluten-Free Vegetable Spicy Snacks." Journal of Food Research 4, no. 5 (2015): 57. http://dx.doi.org/10.5539/jfr.v4n5p57.
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Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat, sugar and salt) were evaluated. Acceptance of spicy snacks tested was Carrot-Garlic 77%, Broccoli-Garlic 68%, Spinach-Garlic 61% and Red Onion 53%. This is the first report of spicy gluten-free, 50% vegetable snacks, which offer a nutritional snack choice for all and an option for gluten sensitive individuals. In addition, it offers spicy snacks that would encourage low fat, sugar and salt foods more palatable and increased health promoting vegetable consumption. The snacks reported herein can be prepared in any house kitchen and/or commercial production. These crispy snacks would have desirable microbial stability resulting in longer shelf life. Each 30 g serving of these healthy chips would provide 1.2-1.3 g of dietary fiber. Currently available chips in the market contain up to twice as much salt as the chips reported herein. These gluten-free vegetable spicy chips could be considered good source of dietary fiber and potassium.
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Soldatenko, A. V., V. F. Pivovarov, V. A. Kharchenko, and M. I. Ivanova. "SELECTION OF LEAF AND SPICY AROMATIC AGRICULTURAL CROPS: STATUS AND DIRECTIONS." Vegetable crops of Russia, no. 3 (June 14, 2019): 7–14. http://dx.doi.org/10.18619/2072-9146-2019-3-7-14.
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The aim of the present work was evaluation of the current state and leading directions in selection of leaf and spicy-aromatic vegetables crops belonging to the Asteraceae, Apiaceae, Brassicaceae, Lamiaceae, Chenopodiaceae families. Analysis of leaf and spicy aromatic plant production revealed that at present time these crops become more and more popular. Being a source of essential to human organism vitamins, antioxidants and biologically active compounds they enrich food with marvelous taste and aroma. The main directions in the selection of these crops and presented database of leaf and spicy-aromatic crops genebank promote the selection process optimization. Modern varieties of leaf and spicy-aromatic crops of Federal Scientific Vegetable Center selection are considered to be competitive and promising for import substitution.
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Lee, Jung-Myung. "SPECIALIZED VEGETABLE GROWING IN KOREA." HortScience 27, no. 6 (1992): 699d—699. http://dx.doi.org/10.21273/hortsci.27.6.699d.
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Similar to many Asian countries, the production and utilization of vegetables in Korea are quite different as compared to western countries. Koreans were used to favor easy-to-grow leafy and root vegetables, but this preference is gradually shifting to other vegetables, due partially to the recent surge in per capita income and westernization of cultures. In Korea, most vegetables are being utilized in fresh state with only a few exceptions, such as Kimchi, spicy vegetables, etc. Growing technics as well as the specialized production systems of several selected vegetable crops will be introduced. These include commercial production of vegetable seed and seedlings of special kinds (grafted or plug-grown), use of virus-free garlic cloves and potato mini-tubers, hydroponic culture of lettuce and other vegetables, automation of greenhouse crop production, off-season growing, and specific growing systems for minor vegetables.
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Kharitonova, Irina Borisovna. "DEVELOPMENT OF THE COMPOSITION AND TECHNOLOGY OF YOGURT WITH SPICY-AROMATIC MEDICINAL PLANTS." SCIENTIFIC LIFE 18, no. 4 (2023): 582–89. http://dx.doi.org/10.35679/1991-9476-2023-18-4-582-589.
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The article substantiates the possibility of using spicy-aromatic medicinal plants in the production of yogurt. Medicinal herbs contain a complex of biologically active substances, vitamins, organic acids, flavonoids. It is also advisable to use vegetables as vegetable additives, since they are the main sources of substances necessary for the normal maintenance of human health: vitamins, pectin fibers and active fiber, mineral elements, organic acids and carbohydrates. For this purpose, a composition of spicy-aromatic plants with therapeutic and prophylactic properties was compiled and, based on the substances with antioxidant activity contained in them (β-carotene, rutin, ascorbic acid), optimal correlations of the components in the composition were determined using mathematical modeling methods. A dose of vegetable filler was selected and the main regularities of the formation of organoleptic, physico-chemical and structural-mechanical properties of new functional fermented milk products were studied; the equations characterizing the dependence of the titrated acid on the duration of fermentation of mixtures with different contents of vegetable fillers with therapeutic and prophylactic properties are obtained. It has been established that the introduction of spicy-aromatic medicinal plants into fermented milk products leads to a significant increase in the content of biologically active substances in them, especially ascorbic acid and rutin. Spicy-aromatic plants in the form of powders were introduced into the milk base before fermentation. The amount of composition introduced was established, it was 1%. Based on the research results, a scheme of the technological process for the production of functional fermented milk products with spicy-aromatic medicinal plants has been developed. Thus, the use of spicy-aromatic medicinal plants with therapeutic and prophylactic properties will increase the functional properties of fermented milk products.
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Aligozhina, N., T. Nazarenko, and L. Nurmukhambetova. "Improving the technology of fruit and vegetable semi-finished products with natural aromatic and spicy additives." Bulletin of the Innovative University of Eurasia 82, no. 2 (2021): 90–96. http://dx.doi.org/10.37788/2021-2/90-96.
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The sharp deterioration of the environmental situation in the Republic of Kazakhstan, associated with human activity and the impact of harmful factors on the environment, affected the quality of food consumed by insufficient consumption of domestic fruit and vegetable products containing vitamins, minerals of an alkaline nature, carbohydrates, vegetable proteins, pectin substances and active fiber. The problem of improving the quality of growing and processing fruits and vegetables is one of the main tasks of the food independence of the Republic of Kazakhstan. Currently, the share of large vegetable farms in the Republic of Kazakhstan is only 10%. The volume of industrial processing of fruit and vegetable crops in Kazakhstan is insignificant. The demand for domestic fruit and vegetable products in the country is met only by 35-40%, most of it is imported from countries such as Russia, Kyrgyzstan, Uzbekistan and China. There is a need for the development of organic vegetable growing in Kazakhstan and the creation of new types of domestic fruit and vegetable products containing a sufficient amount of useful and active substances that can bind and remove toxic substances and radioactive elements from the human body. The purpose of the work is to improve the technology of fruit and vegetable semi-finished products with natural spicy and aromatic additives, to develop a multi-component recipe for vegetable mixtures and a method for producing quick-frozen vegetable mixtures with high quality indicators. These studies were aimed at studying the chemical composition and functional and technological properties of vegetables and spicy - aromatic plants for the content of biogenic compounds: carbohydrates, proteins, vitamins, essential oils, minerals and other substances. The structure of plant tissues was studied and the mass fraction of moisture, dry matter, fiber, mono - and disaccharides, pectin substances, vitamin C was determined, the formulation and production technology of Assorted vegetable mixtures were developed, and quality indicators were determined.
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Pinchuk, E. V., L. V. Bespalko, E. G. Kozar, I. T. Balashova, S. M. Sirota, and T. E. Shevchenko. "VALUABLE VEGETABLE GREEN ON HYDROPONICS FOR SEASONAL USE." Vegetable crops of Russia, no. 3 (June 14, 2019): 45–53. http://dx.doi.org/10.18619/2072-9146-2019-3-45-53.
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The regular inclusion of green vegetables in the diet is beneficial to human. In Russia the main time manufacture and consumption of fresh vegetable production falls in the June-October. Seasonality of consumption of vegetables may lower the conveyor production using secure ground, as well as the introduction of a larger number of species in the production of vegetable crops. One of the priority directions of the development of greenhouse vegetable production is the introduction of hydroponic technologies, including longline. In Federal Scientific Vegetable Center has passed the test of cultivars of lettuce, rocket salad, mustard leaf and watercress breeding laboratory of green and spicy taste cultures on multi-level narrow column hydroponics (MUG). It is shown that when grown on the installation of MUG, it is possible to obtain ecologically safe and valuable spicyflavoring and salad green products. The studied varieties are looking not only for growing hydroponic salad lines, but for multi-level narrow column hydroponics (vertical vegetable growing) during the off-season. The studied varieties are promising not only for growing on hydroponic salad lines, but for multi-level narrow column hydroponics (vertical vegetable growing) during the off-season.
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V., Pogarska, Pavlyuk R., Dudnyk Е., Kotuyk T., and Pogarskyi A. "INNOVATIVE TECHNOLOGIES OF HEALTHY SAUCES-DRESSINGS WITH THE USE OF CRYOADDITIVES FROM SPICY VEGETABLES WITHOUT SYNTHETIC COMPONENTS." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1 (27) (July 6, 2018): 134–47. https://doi.org/10.5281/zenodo.1306500.
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<em>The technologies of natural functional products for health-improving nutrition</em><em>–</em><em>sauces-dressings based on buttercup with the addition of finely dispersed cryopyree from spicy vegetables (roots of celery, ginger, horseradish and garlic), are developed. They were obtained by innovative cryotechnology. It allows to get natural plant nanoadditives from spicy vegetables. These nanoadditives from spicy vegetables are characterized by a high content of BAS in an easily digestible form (1,7</em><em>–</em><em>3,2 times more than in fresh raw materials). They can be recommended for use in the restaurant business.</em> <em>It is found that fresh spiced vegetables and cryopuree on their basis contain: unsaturated plant aromatic substances (by the amount of aroma), in cryopuree their number is 1,7</em><em>–</em><em>3,0 times higher than in the raw material; mass fraction of phenolic compounds in cryopuree is 1</em><em>,</em><em>6</em><em>–</em><em>1</em><em>,</em><em>9 times higher than in fresh vegetables; mass fraction of tannins in cryopure is 1,6</em><em>–</em><em>2,6 times higher than in the raw material; mass fraction of L-ascorbic acid in cryopuree is 2,0</em><em>–</em><em>2,5 times higher than in the raw material. </em><em>The presence of hidden forms of BAS in spiced vegetables was detected (1,6–3,0 times more than in fresh vegetables). The amino acid composition and amino acid score were studied - as a component for sauces</em><em>-</em><em>dressings. It was found that buttermilk protein is complete in its composition, with the exception of threonine. And for such amino acids as tryptophan, lysine, leucine, valine, and the total amount of methionine and cysteine, phenylalanine and tyrosine, buttermilk protein exceeds the ideal protein 1,1</em><em>–</em><em>1,7 times.</em> <em>Innovative technologies and recipes of dressing sauces on the basis of buttermilk with the use of natural enriched BAS additives from spicy vegetables in the form of fine disperse cryopuree with their high content are developed.</em> <em>Optimal technological parameters that maximally allow maintaining nutrients in the finished product are scientifically substantiated and selected.</em> <em>Physical and chemical parameters of quality and content of BAS in the received dressings sauces in comparison with the analogues were determined. It is shown that they contain: aromatic substances (by the amount of flavors) 19,1</em><em>–</em><em>33, 2 ml</em><em> of thiosulfate Na, tannins 82,9</em><em>–</em><em>85,3 mg in 100 g, L-ascorbic acid 8,3</em><em>–</em><em>9,4 mg in 100 g. </em><em>The content of dry substances in dressing sauces is 44</em><em>–</em><em>46%, the amount of fat is about 25%, proteins – 4,2% and sugar about 15%. New sauces-dressings are recommended for introduction into manufacture, both at large catering enterprises, restaurant business and to individual food.</em>
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Emilia, Esi, Onggal Sihite, Adikahriani Adikahriani, et al. "The Diversity of Vegetable Dishes in Mandailing Culinary." JURNAL PENDIDIKAN DAN KELUARGA 14, no. 1 (2022): 14. http://dx.doi.org/10.24036/jpk/vol14-iss1/1014.
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Culinary is one of the cultural products of various ethnicities in Indonesia. One of the famous culinary in North Sumatra is culinary of the Batak Mandailing. This study aims to identify vegetable dishes in Mandailing Culinary and processing techniques. The research was conducted from April -November 2021 in Mandailing Natal Regency. The data was collected qualitatively by conducting FGD and in-depth interviews method. The Location of Mandailing Natal Regency is in the southernmost and western part of the province of North Sumatra so that the taste of Mandailing cuisine is influenced by cuisine from Minangkabau. The availability of food, in terms of vegetables, spices, and coconut, is abundantly reflected in the various types of vegetables in daily meals of the Mandailing Natal people. Mandailing’s vegetable dishes dominantly have a spicy taste and uses a lot of coconut or coconut milk and also wet and dry spices. The study results found that 53 types of vegetable dishes were dominated by curry dishes using many spices. Mashed cassava leaves curry is one of the popular vegetable dishes. Most of the Mandailing cuisine uses high-temperature processing technology, especially the boiling method.
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Xian, Xuejiao, Xiaobin Wang, Jie Liu, and Hongjun Yang. "Investigation of functional constipation in elderly inpatients and analysis of its influencing factors: A cross-sectional study." Medicine 103, no. 36 (2024): e39624. http://dx.doi.org/10.1097/md.0000000000039624.
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To investigate the prevalence of functional constipation (FC) in elderly hospitalized patients and analyze the influencing factors. This was a cross-sectional study in which 506 patients hospitalized in general surgery from February to June 2020 were selected. Information on patients’ age, gender, ethnicity, body mass index, intake of vegetables, fruits, meat, and spicy foods, sleep, smoking, alcohol consumption, time of defecation, and mode of defecation was collected through questionnaires, and the factors affecting functional constipation were analyzed using binary logistic regression models; among 506 patients, 254 had FC, with a prevalence of 50.19%. Among the clinical symptoms of FC, the most common ones were straining to defecate (83.85%) and lumpy or hard stools (81.80%). Univariate analysis revealed statistically significant differences in family history of constipation (P = .033), sedentary (P = .004), self-care ability (P = .001), body mass index (P = .013), defecation time (P < .0001), spicy food intake in dietary preference (P = .001), age (P = .004), and education level (P = .016), and binary logistic regression analysis showed that defecation time and spicy food consumption were independent influencing factors of FC. For hospitalized elderly people, regular morning defecation and not eating spicy foods can more helpful to slow the occurrence of functional constipation.
Books on the topic "Spicy vegetables"
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Obeng-Ofori, Daniel. Vegetable and spice crop production in West-Africa. City Publishers Ltd., 2007.
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Tweneboah, Charles Kwame. Vegetables & spices in West Africa: With special reference to Ghana. Co-Wood Publishers, 2000.
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Bosland, P. W., and E. J. Votava, eds. Peppers: vegetable and spice capsicums. CABI, 2012. http://dx.doi.org/10.1079/9781845938253.0000.
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Heinerman, John. The health benefits of cayenne: The amazing spice and its curative powers in colds, circulatory and digestive problems, respiratory ills, infections and more. Keats Pub., 1997.
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Cole, Candia Lea. Super smoothies!: Taste the nectar of life : fruit, vegetable, nut, seed, grain, herb, spice enriched blender beverages! Woodbridge Press, 1996.
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Teuscher, Eberhard. Medicinal spices: A handbook of culinary herbs, spices, spice mixtures and their essential oils. Medpharm, 2006.
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Kitchen, Bloomsbury. Bloomsbury Kitchen Library: Hot and Spicy. Godfrey Cave Associates Ltd, 1995.
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Shockey, Kirsten. Fiery ferments: 70 stimulating recipes for hot sauces, spicy chutneys, kimchis with kick, and other blazing fermented condiments. 2017.
Find full textBook chapters on the topic "Spicy vegetables"
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Basaran, Pervin, and Nese-Basaran Akgul. "Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy." In Handbook of Fruit and Vegetable Flavors. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch45.
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"Peppers and Spice Capsicum." In Handbook of Vegetable Preservation and Processing. CRC Press, 2015. http://dx.doi.org/10.1201/b19252-28.
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Kondratenko, Serhii, and Oleksandr Pozniak. "EXPANSION OF THE GENE POOL OF VARIETIES OF UNDERUTILIZED VEGETABLE PLANT SPECIES SUITABLE FOR ORGANIC CULTIVATION TECHNOLOGIES." In Directions for the development of science in the context of global transformations. Publishing House “Baltija Publishing”, 2025. https://doi.org/10.30525/978-9934-26-562-4-7.
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At the current stage of development of the agricultural sector of the economy, the task of improving the structure of vegetable cultivation and consumption by introducing new valuable vegetable plant species into the culture, creating varieties of underutilized plant species for different growing agroclimatic zones in order to expand their distribution area and introduce them into production remains relevant. An urgent problem in the development of domestic vegetable production is the search for, introduction, selection and introduction into widespread practical use of new (non-traditional for a particular zone, rare, exotic) highly productive species and forms of green, spicy, aromatic, delicacy, medicinal plants. The purpose of the research is to expand the gene pool of domestic varieties of rare vegetable plant species with high adaptive potential to organic cultivation technologies and a valuable set of consumer properties. Methodology of the study is based on calculations and analyses of statistical indicators obtained from field experiments on phenological observations, biometric and weighing measurements of plant objects. The breeding material was evaluated for distinctiveness, uniformity and stability according to the methods of the State Service for the Protection of Plant Variety Rights. Hybridization and breeding were the main breeding methods used in the work with underutilized plant species. The results of the research confirm the high efficiency of the breeding work. For the first time in Ukraine, the following varieties were created: chervil bugil with a green mass yield of 21.2 t/ha; vegetable fennel with a marketable head yield of 12.5 t/ha and the ability to form marketable heads when grown in open ground; rucola with a green mass yield of up to 25 t/ha. The range of green and spicy-flavored crops zoned in Ukraine was expanded. The following varieties were created: a variety of medicinal hyssop with improved biochemical composition and green mass yield of 28.7 t/ha; a variety of sour sorrel with a green mass yield of 24.1 t/ha; Black Sea rhubarb variety with a yield of 27.1 t/ha of marketable petioles. To date, all of the above varieties have passed the qualification examination of the State Variety Testing and are included in the State Register of Plant Varieties Suitable for Distribution in Ukraine. Practical implications. Breeding innovations have been created that are suitable for organic vegetable production and are recommended for cultivation in the agroclimatic zones of the Eastern and Northern Forest-Steppe, as well as in the Polissya region of Ukraine. The economic effect of the introduction of new varieties will range from 24,6 to 43,0 thousand UAH/ha, depending on the type of plant and the areas of use. Value/originality. An analysis of the nutritional status of people in Ukraine during the war shows its poor quality, which significantly worsens their health and performance. The solution to this problem is possible through changes in the structure of nutrition by expanding the species composition of vegetable plants created on the basis of biofortification strategies. Particularly valuable in the less common green, spicy-flavored and spicy-aromatic forms of plants is the specific combination and high content of fats, proteins, amino acids, carotenoids, disaccharides, bioflavonoids, vitamins A, C and E, B vitamins, carotene, trace elements and other ingredients in the consumer organs.
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Hassan, Jahidul, Joydeb Gomasta, Liakat Ali, et al. "Transforming Weeds to Edible Vegetables: An Alternative Sustainable and Ecofriendly Approach to Weed Management." In Weed Management - Global Strategies. IntechOpen, 2024. https://doi.org/10.5772/intechopen.1004883.
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Agriculture ecosystems and biodiversity are a global issue of great importance, because the management of unwanted plants like weeds is essential for optimizing agricultural productivity of feeding huge population and maintaining biodiversity. The proliferation of uncontrolled weeds could lead to a significant decline in the global output of crucial crops. Meanwhile, intensive and continuous use of pesticides, herbicides, and/or tillage to control weeds have harmful impacts on both the environment and the long-term productivity of farms. Regarding this matter, transforming weeds into edible vegetables (TWEV) could be an ecologically sound approach to weed management, ensuring sustainable food and nutrition security. This chapter has included pertinent material to raise awareness among different stakeholders about certain overlooked weeds, which have the potential to be a viable source of nutrition for some individuals, such as ivy gourd; tripatri leaves; spiny amaranths; sorrel, haicha, takshak, etc., while others may not recognize their value. The lack of awareness in this area can be addressed by conducting comprehensive research on the recent surge in the popularity of the foraging movement, as well as its historical foundations in food. Simultaneously, it is crucial to acknowledge the delectable and fragrant qualities of numerous weeds, apart from their sustainability benefits. The objective is to utilize the transforming weeds into edible vegetables (TWEV) method to reintroduce the public to the nutritious plants in our surroundings by creating a delicious and visually appealing dish mostly made from weeds. To achieve this, it has become necessary to implement policy changes that encourage consumers to view weeds as edible vegetables for ensuring the future food and nutrition security of humanity in future.
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Teodoro, Rafael Marques, Augusto Martins Soares, Mariana Borges de Lima Dutra, and Veronica Soares de Paula Morais. "Use of control chart in the evaluation of garlic (Allium Sativum) for industrial processing." In A LOOK AT DEVELOPMENT. Seven Editora, 2023. http://dx.doi.org/10.56238/alookdevelopv1-178.
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Garlic is a horticultural plant of excellent spice, nutritional and herbal value. The conditions to which vegetables are subjected in minimal processing can result in a series of important physiological changes, caused by mechanical damage suffered in the transformation steps. The control chart or chart is a statistical quality tool, which aims to identify deviations and point out possible failures in the production process. Therefore, the work aimed to implement control charts in a company that produces garlic paste. Analyses of the colorimetric parameters L, *a and *b, pH, moisture and ash were made for 20 samples of crushed garlic paste, where it was stored in drums, then 20 grams of garlic paste were collected in 10 different points of each drum. The graphs were assembled with the determined control limits and the results obtained were analyzed. For all analyses the processes were under control, were predictable and stable, except for the colorimetric parameter *a, where a sample exceeded the determined control limit making the process out of control.
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Alves, Thammyres de Assis, Jheniffer Abeldt Christ, Cristiana Torres Leite, Thayllon de Assis Alves, and Milene Miranda Praça-Fontes. "Effect of aqueous extract of leaves of Piper aduncum L. (PIPERACEAE) in the early development and cell cycle of Lactuca sativa L. (Lettuce)." In DEVELOPMENT AND ITS APPLICATIONS IN SCIENTIFIC KNOWLEDGE. Seven Editora, 2023. http://dx.doi.org/10.56238/devopinterscie-180.
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Piperaceae is a family of basal angiosperms comprising about 3,615 species distributed in a pantropical form. In Brazil, there are about 458 species distributed in four genera, Piper L. and Peperomia Ruiz, and Pav. the most representative. Piper comprises shrubs and subshrubs. The best-known species of the genus is the black pepper (P. nigrum L.), a spice used for many years. Representatives of the genus are often used in folk medicine and the manufacture of medicines, as well as in the production of insecticides due to the properties of their essential oils. Among the most varied uses, oils can play an allelopathic or mutagenic role, and these are the objects of recent studies in several aromatic plants. Certain doses of these oils can inhibit or accelerate the growth of other vegetables. In addition, they can cause cellular changes that can lead to death. Based on this, this study aims to determine the concentrations of P. aduncum L. leaf extract that plays an allelopathic role and toxic gene cite in a model organism. The extract of P. aduncum was prepared from the leaves of 3 individuals, prepared at concentrations of 100 mg mL-1, 50 mg mL-1, 25 mg mL-1, and 12.5 mg mL-1. The design was completely randomized, with 5 treatments and 5 replications. Distilled water was used as a negative control. For allelopathy analysis, the following parameters were evaluated: germination speed index (GVI); germination percentage, root growth (CR), and aerial growth (AC). For the cytogenetic analysts, slides of the roots collected and fixed in ethyl alcohol: acetic acid by the crushing technique were prepared. The results show that the aqueous extract of P. aduncum leaves had an inhibitory effect on the germination and development of Lactuca sativa seeds, besides causing cellular changes such as bridges, C-metaphase, and chromosome loss.
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Freeman, Daniel, and Jason Freeman. "Conclusion: Or, Enjoy the Fruit." In Paranoia. Oxford University Press, 2008. http://dx.doi.org/10.1093/oso/9780199237500.003.0010.
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October 1, 2007 and London is in the grip of another terrorism alert. Shoppers in Soho are sparked into panic by a strange noxious-smelling cloud. Suspecting the capital is under chemical attack, the emergency services cordon off roads and evacuate the area. Meanwhile, firefighters wearing breathing apparatus begin a three-hour search for the source of the stench. This eventually turns out to be the Thai Cottage restaurant where, until he’d been asked to leave his kitchen, chef Chalemchai Tangjariyapoon had been midway through preparing a batch of nam prik pao. ‘We only cook it once a year—it’s a spicy dip with extra hot chillies that are deliberately burned’, he said later. ‘To us it smells like burned chilli and it is slightly unusual. I can understand why people who weren’t Thai would not know what it was but it doesn’t smell like chemicals. I’m a bit confused. ...When we came back at 7.30 p.m. we saw the door had been smashed and there were fire brigade and police waiting outside. I was a bit scared but they were very nice about it.’ Should you wish to have a go at making the abovementioned Thai dip, you will need charred chillies, garlic flakes, dried shrimps, palm sugar, shrimp paste, tamarind, and vegetable oil. But then again, given Mr Tangjariyapoon’s experience, you might prefer to let the experts handle it. Provided they still dare. Because, as the staff of the Thai Cottage know only too well, right now we’re more than a little jumpy. Threats seem to loom at us from all quarters. And of course sometimes it’s right to be cautious. Lurking within the kitchen of the Thai Cottage was nothing more sinister than a superspicy savoury dip, but Londoners are well aware of the havoc terrorists can wreak. Muggers, vandals, delinquent teenagers, paedophiles, rapists, corrupt officials, malicious colleagues, gossips, spies, and blackmailers—none of these are entirely the figment of our fevered imaginations. The trick, of course, is to keep a sense of perspective, recognizing that these kinds of dangers are rare and taking that on into a calm and measured assessment of risk.
Conference papers on the topic "Spicy vegetables"
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Kharchenko, V. A., Z. A. Amagova, M. S. Antoshkina, and A. A. Koshevarov. "Leafy vegetables and spicy flavoring plants, biofortified with selenium in production of functional spices." In Agrobiotechnology-2021. Publishing house of RGAU - MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-159.
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Biochemical parameters and levels of selenium accumulation in selenium biofortified and non-fortified dill, parsley, chervil, celery, A.ursinum, A.scheoprasum and A.sativum were determined. Prospects of selenium biofortified vegetables for production of functional food products are discussed.