Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 15 of 15 for “"Spicy"”.
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Mixed methods study investigating the consumer acceptance and implementation of spicy vegetables in school lunch
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2025-05-01
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Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt
… All four spices decreased the pH of the spicy yogurt. Coliform bacterial growth was significant on turmeric yogurt at day 1 of storage when compared to control and the other spices. Streptococcus thermophilus grew better in garlic and ginger yogurt, while L. bulgaricus grew better in …
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Sensory flows of spice: a multisensory ethnography exploring how spice influences home cooks’ sense of belonging in Cape Town
… is only acknowledged for its connection to a spicy Asian origin story and celebrated for its traditional, authentic, and well-balanced aromatic dishes. These exotic narratives of “Cape Malay” kitchens reflect the past segregation programs of colonialism and apartheid, as the home of Cape Malay …
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Bottling Hell: Myth-Making, Cultural Identity And The Datil Pepper Of St. Augustine, Florida
… origin story and local lore are embedded on this spicy pepper, tying it to north Florida's Minorcan population, a group descended from indentured workers brought to the area in the late 1700s. The prominence of this mythology speaks to heritage tourism's demand for consumable cultural emblems, and …
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Estudio de prefactibilidad para la instalación de una planta procesadora de snacks a base de maíz Chullpi
… the Chullpi corn, to which it is added spicy savor. It should be noted that for the analysis of the different points presented by the research, an SME approach has been followed, since the project is planned to be carried out by the members of the group. The snack is segmented for a …
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Molecular Study of Capsaicin in Aqueous and Hydrophobic Environments
Anyone who has eaten spicy foods has experienced the adverse effects of capsaicin, the pungent chemical found in hot chili that causes a burning sensation. The specific action of capsaicin occurs by the activation of receptors in sensory neurons. This thesis investigates the interaction of …
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Extraction of Capsaicin Using the Polyol Induced Extraction (PIE) Method
… that gives hot peppers and sauces their spicy taste and is expressed as Scoville Heat Units (SHU). The two major chemicals in the peppers that cause the hot sensation are capsaicin (1) and dihydrocapsaicin (2). The partition coefficient of a pure sample of natural capsaicin studied at -21 …
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Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice
… foodborne pathogens, their strong aroma and "spicy" flavor are not compatible with the flavor of juice. The purpose of this research was to evaluate the antimicrobial activity of three EO compounds (thymol, eugenol, and trans-cinnamaldehyde) alone and in combination with three …
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Sensory Research on Ginseng Food Products
… coffee. Addition of sweeteners and fruity and spicy flavors was recommended to reduce bitter and earthy flavors innate to ginseng. Conjoint analysis (n = 400) identified that consumers had a low initial interest in ginseng food products. “Sweetness” and “ginseng chocolate” elements drew …
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Understanding the complex aroma chemistry of premium aged rums
… (sweet, coconut-like), eugenol (spicy, clove), sotolon (curry, maple-like), syringol (smoky, spicy), (E)-isoeugenol (floral, clove), vanillin (vanilla, sweet-like), ethyl vanillate (vanilla, sweet-like), and syringaldehyde (vanilla). Thirty-four of the compounds identified by GCO …
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Analisis dampak risiko kenaikan harga cabai terhadap keberlangsungan usaha rumah makan: Studi pada Rumah Makan Mie Setan Cabang Malang
… in products sold in the form of food that is spicy noodle Air level, the material is nothing but noodles and chili. Thereby the increase in raw material prices, especially chili made noodle restaurant business demons confronted by the risk of rising raw material prices, especially chili. This …
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Physicochemical and flavor characterization of Tupelo honey
… unidentified odorant (RIwax=1731) described as spicy and hay-like. (E)-β-Damascenone was determined to be the most potent odorant with extremely high flavor dilution (FD) factors of 59,049 (2013 season) and 19,683 (2014 season). Quantification of (E)-β-damascenone using stable isotope dilution …
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Quality and nutritional aspects of conventional and novel food proteins
… nutritional composition of Morning Star Farms spicy black bean burger (VB), Beyond Meat's Beyond Burger (BB), Impossible Food's Impossible Burger (IB), a boneless top loin pork chop (PC), and 80% lean 20% fat ground pork (GP). Six different cities were selected for product collection to give a …
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Untersuchungen zur hygienischen und mikrobiologischen Qualität von marinierten Fleischzubereitungen zur Festlegung von Richtwerten bei der Kontrolle des Mindesthaltbarkeitsdatums (MHD)
… intensity of taste can be explained by the very spicy character of the concentrated marinades. The marinades are generally meant to be used as a taste enhancing component in meat preparations and are not intended for direct consumption. The sensory examination of the marinated pork samples …
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The gastronomic experience of fine Australian wines of provenance and food pairings
… 2 pairings with the same two wines but spicy salami were subjected to consumer tests (n = 151) under blind and informed (provenance) conditions. The tastings explored Australian consumer perception of liking, appropriateness, sensory complexity, and emotional profiles of pairings, and …