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Journal articles on the topic 'Spicy vegetables'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

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1

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 assimilat

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2

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

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3

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 spi

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4

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 introduc

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5

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

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6

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 ve

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7

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 cultiv

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8

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 reco

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9

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 cuisin

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10

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 model

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11

Ainebyona, Paddy, Julia Kigozi, and Ivan M. Mukisa. "Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder." European Journal of Agriculture and Food Sciences 3, no. 2 (2021): 15–21. http://dx.doi.org/10.24018/ejfood.2021.3.2.248.

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Instant soups are preferred by consumers for their flexibility in preparation and longer storage life. Extrusion cooking is one of the recent developments reported to improve nutrient content of soups. However, little information is available regarding use of extrusion cooking in development of banana vegetable soups. This study investigated the use of extrusion cooking in production of instant banana-vegetable soup. The moisture content was varied using a chicken broth prepared from chicken wings and spicy vegetables (thyme, rosemary, parsley, etc.) to improve flavor and acceptability of the

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12

Pavlyuk, Raisa, Viktoriya Pogarskaya, Olga Yurieva, Aleksey Pogarskiy, and Nadiya Maksymova. "Devising nanotechnology for vegetable cryofrozen enrichers with biocomponents and the natural protein healthy snacks containing them." Eastern-European Journal of Enterprise Technologies 2, no. 11 (110) (2021): 15–22. http://dx.doi.org/10.15587/1729-4061.2021.230165.

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This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a nanostru

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13

Raisa, Pavlyuk, Pogarskaya Viktoriya, Yurieva Olga, Pogarskiy Aleksey, and Maksymova Nadiya. "Devising nanotechnology for vegetable cryofrozen enrichers with biocomponents and the natural protein healthy snacks containing them." Eastern-European Journal of Enterprise Technologies 2, no. 11(110) (2021): 15–22. https://doi.org/10.15587/1729-4061.2021.230165.

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This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a na

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14

Hapon, S., L. Felbaba-Klushina, and Y. Hapon. "POORLY COMMON VEGETABLES AND SPICY-AROMATIC PLANTS AND THEIR USE IN LANDSCAPING." BIOLOGY & ECOLOGY 9, no. 1 (2023): 8–15. http://dx.doi.org/10.33989/2023.9.1.290165.

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This paper, based on original research and a review of literature, provides an overview of the structural characteristics of vegetative and generative organs of less commonly found vegetables and aromatic plants. It also explores the potential for their cultivation within the forest-steppe region of Ukraine and analyzes their application in urban eco-system landscaping. These plants belong to the following families: Amarantaceae (Blitum virgatum L.), Cucurbitaceae (Cucumis anguria L., C. metuliferus E. Mey.), Malvacae (Abelmoschus esculentus (L.) Moench), Asteraceae (Cephalophora aromati

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15

Lee, Seung Koo. "UNIQUE FEATURES OF UTILIZATION OF HORTICULTURAL CROPS IN KOREA." HortScience 27, no. 6 (1992): 700b—700. http://dx.doi.org/10.21273/hortsci.27.6.700b.

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Kimchi is a kind of a spicy fermented pickle, and there are many varieties of kimchi depending on processing methods, seasons, and the availability of certain vegetables. Kimchi contains good amounts of nutrients and stimulates the appetite. The taste of kimchi is attributed to the unique blending and fermentation of ingredients. Detailed information about kimchi preparations and raw materials will be discussed. Various utilization methods of other horticultural products unique in Korea will be outlined. Types of processing include the salting, drying, and fermenting of fruits and vegetables.

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16

Handayani, Ida. "Review Literatur : Pengaruh Konsentrasi Garam terhadap Hasil Fermentasi Brassica juncea L. untuk Pembuatan Kimchi." Biocaster : Jurnal Kajian Biologi 3, no. 1 (2023): 46–52. http://dx.doi.org/10.36312/bjkb.v3i1.158.

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Kimchi is a traditional Korean food, made from fermented pickled vegetables mixed with spicy seasonings. Vegetables commonly used in making kimchi are Brassica juncea L. Brassica juncea L. which is soaked or salted for several hours, then washed and seasoned with a mixture of krill shrimp, fish sauce, garlic, ginger and red chili powder. Due to fermentation, kimchi has a sour taste like pickles. The focus of this article is to examine the effect of salt concentration on the fermentation yield of Brassica juncea L. for making kimchi. The method used is literature study. The literature used is n

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17

Bespalko, L. V., E. V. Pinchuk, and I. T. Ushakova. "VALUABLE SPICE-AROMATIC VEGETABLE – MONARDA CITRIODORA L." Vegetable crops of Russia, no. 5 (December 4, 2018): 57–60. http://dx.doi.org/10.18619/2072-9146-2018-5-57-60.

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One of valuable spice-aromatic vegetable of Lamiaceae family is lemony monarda (Monarda citriodora L.) cultivated as nonperennial crop in most of regions of Russian Federation. Information regarding its parentage and biological special aspects are described here in this article. Brief review regarding nutritional quality and pharmaceutical importance as well as description of four cultivars of lemony monarda (which are currently included to Russian State register of selection invention and approved for usage, two of these cultivars Mona Lisa and Simka were selected and cultivated by Federal Sc

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18

Pivovarov, V. F., A. V. Soldatenko, O. N. Pyshnaya, S. M. Nadezhkin, and L. K. Gurkina. "Vegetable growing is one of the priority directions of agricultural production." Vegetable crops of Russia, no. 1 (March 19, 2020): 3–15. http://dx.doi.org/10.18619/2072-9146-2020-1-3-15.

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In recent years, in the agricultural sector there is a tendency to increase the production of crop products. However, its quality is still not high enough. To improve the situation in the vegetable growing industry, an important place is given to improving breeding and seed production, since the variety and high-quality seeds are the main elements of modern crop cultivation zonal technologies. At the Federal State Budgetary Scientific Institution “Federal Scientific Vegetable Center” (FSBSI FSVC), vegetable crop breeding has been put on the innovative path of development, where modern methods

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19

Li, Huamin, Hui Guan, Xiru Zhang, et al. "The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage." Molecules 28, no. 18 (2023): 6539. http://dx.doi.org/10.3390/molecules28186539.

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Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography–mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of

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20

Siebert, Emily, Soo-Yeun Lee, and Melissa Prescott. "Mixed Methods Study Investigating the Consumer Acceptance and Implementation of Spicy Vegetables Into School Lunch." Journal of Nutrition Education and Behavior 55, no. 7 (2023): 38. http://dx.doi.org/10.1016/j.jneb.2023.05.083.

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21

Sharma, Luxita, and Dhananjay Sharma. "Roles of nutrition in minimizing stress-related infertility: a narrative review." Exploration of Foods and Foodomics 2, no. 2 (2024): 155–70. http://dx.doi.org/10.37349/eff.2024.00031.

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Infertility is a crucial and common health issue worldwide, that affects people both physiologically and psychosocially. The condition is described as the disease of the reproductive system of either male or female or both, incapability to instate a pregnancy after one year or more than twelve months of regular unprotected sexual intercourse or six months for women aged 35 years or more. Presently, the etiology of infertility is not well understood, many genetic factors, lifestyle factors, and environmental conditions such as stress work, oxidative stress, unbalanced nutrition, and unhealthy d

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22

Chisnicean, L. "SOME RESULTS SELECTION OF BASIL (OCIMUM BASILICUM L.) IN THE CONDITIONS OF THE REPUBLIC OF MOLDOVA." Vegetable crops of Russia, no. 3 (June 14, 2019): 18–20. http://dx.doi.org/10.18619/2072-9146-2019-3-18-20.

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Ocimum basilicum L. (common basil) is one of the promising spicy - aromatic and medicinal plants. It is used both in traditional and traditional medicine as an expectorant, anti-inflammatory agent, gastritis, colitis, nephritis, etc. Numerous scientific studies have established that O. basilicum L. essential oil in experimental practice has good antioxidant, antimicrobial, and cytostatic activity. The modern spice market requires a growing variety of forms and varieties of basil for consumption as seasoning and green vegetables. An important place is occupied by raw materials (leaf and herb of

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23

Suntsova, Nadezhda Jurjevna, and Elena Vasilyevna Popova. "SPICE PLANTS IN THE CULTURE OF THE BESERMANS." Yearbook of Finno-Ugric Studies 16, no. 4 (2022): 667–80. http://dx.doi.org/10.35634/2224-9443-2022-16-4-667-680.

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Folk cuisine is an important part of the cultural heritage and offers great resources for the development of tourism, agriculture, preservation of old varieties of cultivated crops and food traditions. The use of spices also makes cuisines special and distinctive. The article deals with the traditions of the Besermans to use local wild, cultivated and exotic herbs. Local and imported spices Besermans call турөн "herbs", курөт турөн "bitter herbs". The choice of local plants as spices is based on their gustatory and spicy-aromatic qualities, as well as their phytoncidal activity and medicinal p

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24

Rahmadhani, Reno, Tati Sitiawati, Ai Mahmudatussa’ada, and Jonah Mupita. "Teaching of the Production and Acceptance Analysis of Instant Urap Seasoning in the Vocational School." Indonesian Journal of Multidiciplinary Research 1, no. 2 (2021): 251–56. http://dx.doi.org/10.17509/ijomr.v1i2.37605.

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Urap is one of the salads or side dishes of Indonesian vegetables originating from the island of Java with the basic ingredients of half-old grated coconut and seasoned then mixed with vegetables with a spicy, savory, and fresh taste. In general, the urap seasoning does not last long after being mixed with vegetables. It will quickly go stale. Instant urap seasoning is a solution to go stale quickly, besides being durable, it can be used practically. The purpose of this study was to teach how to make instant urap seasoning and determine the public's acceptance. The method is the experimental m

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25

Sintupachee, Siriluk, Naunpun Sangphech, and Worrawat Promden. "Assessing the Antioxidant Activity and Anti-inflammatory Potency on Lipopolysaccharide-induced RAW 264.7 Macrophages of Eleven Methanolic Extracts Indigenous Vegetables." ASEAN Journal of Scientific and Technological Reports 28, no. 2 (2025): e255909. https://doi.org/10.55164/ajstr.v28i2.255909.

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Indigenous vegetables have long been part of the traditional diet in southern Thailand, often paired with spicy foods. This study aimed to explore the total phenolic and flavonoid contents of eleven commonly consumed indigenous vegetables in Nakhon Si Thammarat province, while also evaluating their antioxidant and anti-inflammatory properties through methanolic crude extracts. The findings revealed that Litsea petiolate (LP) contained the highest amount of flavonoids, with 270.90 ± 6.175 mg QE/g extract, whereas Anacardium occidentale (AO) showed the greatest phenolic content at 160.40 ± 1.32

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26

Yang, Qunyan. "Dietary Contribution to the Development of Precocious Puberty in Children." Current Topics in Nutraceutical Research 22, no. 2 (2024): 765–70. http://dx.doi.org/10.37290/ctnr2641-452x.22:765-770.

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This study examined seven dietary factors contributing to precocious puberty in 200 children, with an age and gender-matched control group of 200 healthy children. The case group was classified according to Traditional Chinese Medicine principles; their dietary habits were investigated by questionnaire, with dietary statistics compiled for each Traditional Chinese Medicine evidence group. The χ2 test revealed a statistically significant higher exposure in the case group to five factors, namely frequent consumption of nutritional supplements, foods with high hormone content, anti-seasonal fruit

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Aadil, Najeed, Ahmad War Sajad, Javed Saqib, and Ahmad Sofi Mushtaq. "Bilateral Renal Metastasis after Chemo-Radiotherapy in Squamous Cell carcinoma of Esophagus: A Case Report." British Journal of Medical and Health Research 10, no. 04 (2023): 21–25. https://doi.org/10.5281/zenodo.7878511.

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ABSTRACT Carcinoma esophagus is one of the most common malignancies in J&K following carcinoma stomach. The cancer pattern in Kashmir resembles that of caspian esophageal cancer belt than main land India. This is due to unique geographical location, cultural and food habits such as salty tea, spicy food, dried vegetables. In spite of such a high burden of esophageal malignancies in J&K where Squamous pathology is predominant, no literature mentions renal metastasis in esophageal carcinoma. We report a first of its kind case of  a 55y old male who developed bilateral renal metastas

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28

Parveen, Shagufta, Humaira Bano, and Masroor Ali Qureshi. "Evaluating the Role of Unani Medicine in Dermatitis: A Case Report." Hippocratic Journal of Unani Medicine 18, no. 3 (2023): 81–84. https://doi.org/10.4103/hjum.hjum_17_25.

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Abstract Dermatitis is a common inflammatory skin condition characterized by symptoms such as itchy rashes and swollen and reddened skin. A 38-year-old male patient presented with inflamed, patchy, and itchy skin, diagnosed as dermatitis. He was treated with Unani medicine, specifically a Joshānda (decoction), along with compound formulations such as Iṭrīfal Shāhtra and Khamīra-i Marwārīd administered orally. In addition, coconut oil was applied topically. The treatment lasted 2 months, and significant improvement was observed in the symptoms, including itching, redness, scaling, and inflammat

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Xue, Min, Jingyao Shen, Dan Wang, Lei Yin, Xiaolei Zhuang, and Zihui Meng. "Determination of trichlorfon in samples of spicy vegetables using a molecularly imprinted solid-phase extraction technique." Analytical Methods 7, no. 6 (2015): 2420–24. http://dx.doi.org/10.1039/c4ay02563f.

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Ghalachyan, Laura, Stepan Mairapetyan, Anna Tadevosyan та ін. "The study of biologically active compounds and gross β-radioactivity of some vegetables and medicinal plants in conditions of outdoor hydroponic systems and soil culture in Ararat Valley". Functional Foods in Health and Disease 14, № 8 (2024): 589–99. http://dx.doi.org/10.31989/ffhd.v14i8.1415.

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Background: It is known that various natural (40K, 234Th, 231Th, etc.) and technogenic (90Sr, 89Sr, 137Cs, 134Cs, etc.) radionuclides (RN) may enter into the biosphere during the operation of nuclear power plants (NPP). Moving along the transfer chains of irrigation water – soil - plant and hydroponic nutrient solution – substrate - plant, the RN may penetrate human organisms and potentially cause various dangerous diseases. Thus, monitoring the gross β-radioactivity of plant materials (such as vegetables, medicinal plants, fruits, etc.) and ensuring the production of radioecologically safe pl

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31

V., Mikhailov, Khareba O., Prasol S., Shevchenko A., and Miroshnik K. "RESEARCHES OF QUALITY PASTE INDICATORS ON THE BASIS OF SPIRIC VEGETABLES PREPARED WITH THE USE OF UHF-HEATING UNDER VACUUMING CONDITIONS." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2 (28) (December 17, 2018): 187–96. https://doi.org/10.5281/zenodo.2365311.

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<em>Perspective directions of processing of plant raw materials at the enterprises of agroindustrial complex of Ukraine are the use of fundamentally new technologies and equipment that allow maximally preserve the biological potential of the product with minimal energy and labor costs. Special attention to today deserves the scientific development of scientists for the production of fundamentally new food products using cultural and wildlife. The analysis of scientific works has shown that the most progressive and promising are developments aimed at obtaining paste-like, pureed and powdered se

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32

Latunussa, Nindya M., Intje Picauly, and Utma Aspatria. "PENGARUH CARA PENGOLAHAN PANGAN TERHADAP KANDUNGAN IODINE PADA PANGAN YANG DIKONSUMSI BALITA DI WILAYAH ENDEMIK GAKI KECAMATAN MIOMAFFO BARAT KABUPATEN TTU TAHUN 2010." Jurnal Pangan Gizi dan Kesehatan 3, no. 1 (2011): 369–86. http://dx.doi.org/10.51556/ejpazih.v3i1.118.

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Iodine is a type of mineral element of the second micro after iron substance which very important to human body. Iodine can be obtained by consuming daily food containing vegetables and meat essences. The research is aimed to discover the the influence of food processing manner towards the contents of iodine in food consumed by babies in the endemic area of gaki in the sub-district of miomaffo barat of ttu regency. A type of descriptive research is used with the method of cross sectional study. The amount of sample is 34 people gathered by means of purposive sampling method. The result of the

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Pogarska, Viktoriya, Raisa Pavlyuk, Ludmila Radchenko, et al. "The innovative technologies of natural products for healthy nutrition – sauce-dressing with using cryosupplements from spicy vegetables." ScienceRise 5 (May 23, 2018): 48–52. http://dx.doi.org/10.15587/2313-8416.2018.131560.

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Sadiqa, Ayesha, Muhammad Saad Abdullah Khan, Iqra Akram, et al. "Risk Factors of Hemorrhoids in a Tertiary Care Hospital of Rawalpindi: A Descriptive Cross-Sectional Study." European Journal of Health Sciences 7, no. 4 (2022): 41–47. http://dx.doi.org/10.47672/ejhs.1212.

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Purpose: Hemorrhoids/Hemorrhoidal disease is one of the commonest diseases in surgical outdoor patient department. Several factors play role in the development of hemorrhoids and subsequently their prevalence. However, these factors are under-researched in Pakistan. This study aims to recognize the risk factors of hemorrhoids among patients in a surgical unit of Holy Family Hospital Rawalpindi. This may lead to a decrease in hemorrhoids incidence and its associated social and economic burden through the prevention of risk factors that would have the main role in the development of hemorrhoids.

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Holembovska, Nataliia, Nataliia Slobodianiuk, Valentyna Israelian, Oleksandr Androshchiuk, and Volodymyr Maceyko. "Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat." Animal Science and Food Technology 15, no. 1 (2024): 9–28. http://dx.doi.org/10.31548/animal.1.2024.09.

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Research on the use of organic acids in freshwater fish conservation in aquaculture farms is gaining importance due to the growing interest in the quality and safety of fish products. The purpose of the study was to create and substantiate a new technology for preserving freshwater fish with the addition of spicy root vegetables, and in pretreatment of raw materials with organic acids. During the study, carp were treated with salt and various concentrations of organic acids, stored under certain temperature conditions. Sensory assessment, pH, and shear boundary stress were used to evaluate the

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Cappello, M., L. Guida, F. M. Di Giorgio, et al. "P631 Food triggers in inflammatory bowel disease from the patients’ and doctors’ perspective." Journal of Crohn's and Colitis 15, Supplement_1 (2021): S568. http://dx.doi.org/10.1093/ecco-jcc/jjab076.751.

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Abstract Background Diet is receiving growing attention as a key environmental factor involved in the pathogenesis of Inflammatory Bowel Disease (IBD). Dietary components have a relevant role in triggering symptoms from the patients’perspective, but there is a gap between patients’ and doctors’ beliefs. Every patient has collected his or her own list of prohibited foods and reports a clinical benefit from avoiding such foods. Elimination of nutrients can lead to nutritional deficiencies and impact on style and quality of life. The aim of this study is to identify frequently avoided foods in a

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Jenny.R, Gervacia, and Ratih Indrawati. "ANALISIS KADAR Fe PADA LEMIDING TUA DAN MUDA DI WILAYAH KUBU RAYA, KALIMANTAN BARAT." Health Information : Jurnal Penelitian 11, no. 1 (2019): 8–12. http://dx.doi.org/10.36990/hijp.v11i1.121.

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Lemiding (Stenochlaena Palustris) is one type of vegetable that grows on peatland, which is a type of fern or fern that is included in the kingdom of plantae and the pteridophyta division (ferns) which is commonly found in the forests of Kalimantan, especially West Kalimantan. Lemiding is one that is easy and fast to adapt to nature, so that it can grow anywhere such as on tree trunks, rotten wood or dry land, even though this local vegetable will flourish on peatlands because of the considerable water intensity facilitate breeding. In the region of West Kalimantan, Lemiding plants are usually

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Shevchenko, Yu P., I. T. Ushakova, E. L. Kurbakov, L. V. Bespalko, and V. A. Kharchenko. "ASPARAGUS (ASPARAGUS OFFICINALIS L.) – VEGETABLE CULTURE OF THE FUTURE." Vegetable crops of Russia, no. 5 (December 4, 2018): 47–50. http://dx.doi.org/10.18619/2072-9146-2018-5-47-50.

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The historical reference of Asparagus officinalis (Asparagus officinalis L.), its species composition and practical use is given. Biological and agrotechnical features of culture, the most common diseases and pests are presented. Grades and methods of selection work. Sexual type of asparagus, perennial varieties and the ability of plants to vegetative propagation are important factors in asparagus breeding. The following methods are used in asparagus selection: hybridization; formation of male varieties via self-pollination of bisexual flowers found on male plants; utilization of the heterosis

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Kala, Chandra. "Ethnobotanical study of promising species used for making Chutney in Uttarakhand, Western Himalaya." Journal of Non Timber Forest Products 25, no. 2 (2018): 73–76. http://dx.doi.org/10.54207/bsmps2000-2018-4z51b5.

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An ethnobotanical study was conducted in the Uttarakhand state of India, through questionnaire survey, to investigate various plant species and their parts used for making chutney- a special spicy condiment made of fruits or vegetables. Thirty eight plant species belonging to 19 families were documented during the survey. Polygonaceae, Rosaceae and Rutaceae were the most dominant families in terms of use of number of species for making chutney. The fruits of majority of such species were used for this purpose, followed by flowers and leaves. Apart from making chutney, these species were also u

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Teiseran, Anastasia Audrey Umriso, Cicilia, Paula Natalia, Vinnca Natalia Christian, Yan Miharti, and Elisabeth Rukmini. "The Differences of sensory quality in kimchi from Korea and Indonesia: A Systematic Review." IOP Conference Series: Earth and Environmental Science 1116, no. 1 (2022): 012005. http://dx.doi.org/10.1088/1755-1315/1116/1/012005.

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Abstract Kimchi is a traditional Korean fermented food made from mixed vegetables and unique ingredients. Kimchi is a functional food with a probiotic effect that gives consumers health benefits, especially on the intestines. This literature review aimed to determine the differences in sensory quality of kimchi products in South Korea and Indonesia. We performed a systematic literature review using search engines: Google Scholar, NCBI, Science Direct, Neliti, and Research Gate to search for articles. The number of articles we found for this systematic review is 21 articles. In conclusion, the

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Godala, Małgorzata, Ewelina Gaszyńska, Łukasz Durko, and Ewa Małecka-Wojciesko. "Dietary Behaviors and Beliefs in Patients with Inflammatory Bowel Disease." Journal of Clinical Medicine 12, no. 10 (2023): 3455. http://dx.doi.org/10.3390/jcm12103455.

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Introduction: Due to a lack of clear dietary guidelines, patients with inflammatory bowel disease (IBD) self-impose dietary restrictions based on their own nutritional experiences. The aim of this study was to investigate dietary perceptions and behavior in IBD patients. Materials and methods: A total of 82 patients (48 with Crohn’s disease and 34 with ulcerative colitis) participated in this prospective, questionnaire-based study. Based on a literature review, the questionnaire was developed to investigate dietary beliefs, behaviors and food exclusions during IBD relapses and remission. Resul

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Pavlyuk, Raisa, Viktoriya Pogarskaya, Ludmila Radchenko, et al. "The development of new generation of health nanoproducts with beans and spicy vegetables for the restaurant business enterprises." ScienceRise 5 (May 18, 2018): 41–47. http://dx.doi.org/10.15587/2313-8416.2018.131486.

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Park, Aeri, and Seung Ju Lee. "Development of the HACCP Plan for the Safety of Cheyuk-Pokkum (Spicy Pan-Fried Pork and Vegetables) Cooking." Food Engineering Progress 12, no. 3 (2008): 182–91. http://dx.doi.org/10.13050/foodengprog.2008.12.3.182.

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Jamil, Danish, Sellappan Palaniappan, Syed Saood Zia, Asiah Lokman, and Muhammad Naseem. "Reducing the Risk of Gastric Cancer Through Proper Nutrition – A Meta-Analysis." International Journal of Online and Biomedical Engineering (iJOE) 18, no. 07 (2022): 115–50. http://dx.doi.org/10.3991/ijoe.v18i07.30487.

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Abstract— Data Sources: Articles for this paper were sourced from PubMed and Google Scholar databases. Data Extraction: Human studies published in English from 2015 to 2021 were included. Two reviewers initially assessed abstracts of 958 papers and 192 papers were selected for future assessments. After a full review, 38 articles were selected. Results: Dietary salt is a high-risk factor for Gastric Cancer (GC) while red meat and a high-fat diet increase the risk. Alcohol intake is only a risk if consumed heavily. Conclusion: Dairy foods, vitamin C, smoked food, rich food, and Helicobacte

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Musayev, F. B., V. A. Kharchenko, and M. S. Antoshkina. "INSTRUMENTAL AND BIOPHYSICAL METHOD OF EVALUATION TEST OF SEEDS OF GREEN VEGETABLE CULTURES." Vegetable crops of Russia, no. 3 (June 14, 2019): 40–44. http://dx.doi.org/10.18619/2072-9146-2019-3-40-44.

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Questions of quality of the sowed seeds in agriculture have paramount value. Use of highquality uniform seeds is the key to successful production of crop production. Vegetable seeds, in particular, leaf vegetables, are most vulnerable in this plan in view of their shallow amount, the long period of fructing time and some other factors. The modern tool methods of evaluation test allow to glance in internal structure of seeds and to scoop more information. The most suitable for these purposes is us the developed method of microfocal X-ray of vegetable seeds. In this work seeds of different types

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Li, Peilin, Weiqin Zhu, Jianhua Ding, and Fenfang Lei. "Study of Helicobacter pylori infection in patients with chronic atrophic gastritis and its relationship with lifestyle habits and dietary nutrient intake: A retrospective analysis." Medicine 103, no. 2 (2024): e36518. http://dx.doi.org/10.1097/md.0000000000036518.

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To explore Helicobacter pylori (Hp) infection status and its relationship with lifestyle habits and dietary factors in patients with chronic atrophic gastritis. Six hundred thirty-eight patients with chronic atrophic gastritis, who were admitted to our hospital from March 2021 to April 2023, were selected for the study. All patients underwent the 13C urea breath test. The relationship between the detection rate of Hp infection and the clinical characteristics, lifestyle habits, and dietary factors of the patients was analyzed. Among the 638 patients with chronic atrophic gastritis, 531 patient

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Аутко, А. А., Ан А. Аутко, and И. С. Бутов. "Ecologization and mechanization of the production of vegetable crops, spicy-aromatic and medicinal plants in Belarus." Kartofel` i ovoshi, no. 6 (June 7, 2022): 18–22. http://dx.doi.org/10.25630/pav.2022.28.26.002.

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Экологически безопасные овощи – основа здоровья. Однако, чтобы ежедневно потреблять такую продукцию, необходима корректировка параметров технологического процесса путем создания природоохранного земледелия. Один из таких способов – экологизированное возделывание с. – х. культур, которое предусматривает возможность максимального снижения пестицидной нагрузки на растения и почву, а также применение современных технических средств и новых агроприемов. Весь комплекс этих мероприятий способствует повышению продуктивности возделываемых культур, сохранению плодородия почвы и повышению уровня безопасн

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Pogarskaya, Viktoriya, Olga Yurieva, Aleksey Pogarskiy, Kateryna Balabai, and Nadiya Maksymova. "Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction." EUREKA: Life Sciences, no. 3 (May 31, 2021): 46–52. http://dx.doi.org/10.21303/2504-5695.2021.001877.

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The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of pro

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Viktoriya, Pogarskaya, Yurieva Olga, Pogarskiy Aleksey, Balabai Kateryna, and Maksymova Nadiya. "Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction." EUREKA: Life Sciences 3 (May 31, 2021): 46–52. https://doi.org/10.21303/2504-5695.2021.001877.

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The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of pro

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Tutova, T. N., T. E. Ivanova, E. V. Sokolova, and L. A. Nesmelova. "Influence of seed onion planting time on productivity and quality of bulb onion varieties." IOP Conference Series: Earth and Environmental Science 949, no. 1 (2022): 012082. http://dx.doi.org/10.1088/1755-1315/949/1/012082.

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Abstract Vegetable crops play an important role in human nutrition. They contain the necessary organic acids, mineral salts, vitamins and other useful substances. The most popular among vegetables in the conditions of the Udmurt Republic are white cabbage, carrots and table beets, cucumbers, squash, tomatoes and various types of onions. Among onion crops, leeks and shallots are grown in small quantities; among perennial onions - welsh onions, chives and tree onions. The most common among the population is common onion grown mainly for bulbs, in small quantities - for greens. The study of the p

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