Results 41 to 50 of about 1,370 (172)

Murai Batu's (Copsychus malabaricus) Peak Frequency Sound: The Impact toward Stomatal Pores of The Cayenne Pepper (Capsicum frutescens L) Leaves

Jurnal Ilmiah Pendidikan Fisika Al-Biruni, 2019
Cayenne pepper (Capsicum frutescens L) is one of Indonesian most favorite chili called cabai rawit while Murai Batu (Copsychus malabaricus) is one of the Indonesian bird which has a distinctive sound.
Eka Sobiatin, Herianto Herianto, Nur Khosiyatun, Mirra Fatharani, Heru Kuswanto   +4 more
doaj   +1 more source

FAKTOR-FAKTOR YANG MEMPENGARUHI HARGA CABAI RAWIT DI PASAR NGABLAK, KABUPATEN MAGELANG

Sepa, 2019
The aim of this study is to find out about the effect of distribution channel, substitution commodity price and consumer demand for cayenne pepper price in Ngablak Market, District of Magelang, Central Java.
Fina Fina, Yuliawati Yuliawati
doaj   +1 more source

Effects of cayenne pepper on metabolic dysregulation

The FASEB Journal, 2012
Cayenne pepper is a strong anti‐inflammatory agent has been associated with increased metabolism. What is unclear is if dietary consumption of cayenne pepper attenuates the risk factors associated with metabolic dysregulation, namely, weight gain, lipid profile, glucose control and inflammation.
Sonya Deva Plumlee, Kyrie Baca, Mee Young Hong   +2 more
openaire   +1 more source

DIFFERENTIAL FRUIT DETACHMENT FORCE OF MATURE CAYENNE PEPPER SELECTIONS [PDF]

HortScience, 1994
Cayenne pepper fruit adhere tightly to the calyx/receptacle, increasing the cost of hand harvest and restricting mechanical harvest. Eight (8) cayenne pepper genotypes were selected from field observations to characterize fruit detachment forces(FDFs) and examine potential relationships between FDF and other fruit parameters.
Kay P. Gersch, Carl E. Motsenbocker, Gregory A. Lang   +2 more
openaire   +1 more source

‘USAJI 5’ Cayenne Pepper

HortScience, 1984
Abstract ‘USAJI 5’, a cayenne pepper (Capsicum annuum L.), is resistant to tobacco etch (TEV) and potato Y (PYV) viruses and produces medium length, smooth, tapering, pungent fruit. The piquant flavor and bright red color of straight to slightly curved fruit combined with virus resistances make the cultivar unique.
openaire   +1 more source

Inertia Versus Adaptation: Relational Resilience in Buyer–Supplier Relationships Facing Extreme Disruption

Journal of Supply Chain Management, EarlyView.
ABSTRACT This research introduces the concept of relational resilience, which reflects the dynamic capacity of a buyer–supplier relationship to absorb external shocks and continue its core function of exchange. Guided by structural inertia theory (SIT), the research explores how relationship age, exchange volume, and multiplexity contribute to ...
Jordan M. Barker, Anne E. Dohmen, Carlos Mena   +2 more
wiley   +1 more source

Pendugaan Umur Simpan Cabai Bubuk Fermentasi dari Cabai Rawit (Capsicum frutences L.) dan Cabai Merah (Capsicum annuum L.) Menggunakan Metode Akselerasi Pendekatan Labuza

Jurnal Teknologi Pangan, 2018
The aim of this research was to determine the shelf life of pepper powders derived from cayenne and red pepper fermented spontaneously. The pepper powders packed with plastic sac of HDPE (High Density Poly Ethelene) type then predicted their shelf life ...
Mariyati Bilang, Amran Laga, Trinoviyani . ,   +2 more
doaj   +1 more source

High Temperature Inhibits Germination of Jalapeño and Cayenne Pepper [PDF]

HortScience, 2001
The germination of five commercial cultivars of jalapeño and cayenne pepper were tested to determine cultivar response of Capsicum annuum L. to supra-optimal temperatures. Two seedlots of `Cayenne, Large Red Thick', `Ole', `Jalapeño M', `Mitla', and `Tam Veracruz' were evaluated on a thermogradient table at temperatures of 20, 25, 30, 35, and 40 °C ...
Anne K. Carter, Charles S. Vavrina
openaire   +1 more source

Essential and toxic elements intake from botanical extracts: a probabilistic risk–benefit evaluation within the Italian dietary context

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4060-4072, May 2026.
Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza, Maria Olga Varrà, Lenka Husáková, Martina Piroutková, Jan Patočka, Emanuela Zanardi   +5 more
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source