The effect of osmotic and convective drying treatments on main physicochemical properties frozen sliced red peppers was investigated. Sliced were dried partially using either dehydration or hot air before freezing in an blast freezer at constant velocity (2 m/s) temperature (-25°C). center osmo- dehydrofrozen reached -25°C about 105 min, while it took 270 min for control samples. Frozen samples...

Anecdotal observations scattered throughout the literature have often provided clues to underlying variations in humans' ability to handle dietary chemicals. Beetroot, the red root of the garden beet used extensively as a food source, is known to produce red urine in some people following its ingestion, whereas others appear to be able to eat the vegetable with impunity. Asparagus, a vegetable ...

The presented work defines the influence of technological process on chemical composition of peppers. The technological treatments made in this work were: lyophilization and samples evaporation. Evaporation process was conducted in two conditions of temperature and pressure: I – 35°C and 70 mbar, II – 50°C and 400 mbar. The working material consisted of four pepper cultivars, two sweet: ‘King A...

Few studies have examined dietary patterns in relation to cardiovascular risk factors in Asian populations, particularly in India. The present study was undertaken to explore dietary patterns in a general urban Bengalee population of women in West Bengal, India, and their association with cardiovascular risk factors. We performed a cross-sectional study of 701 women (aged 35 years and above) se...

plastic mulches have been used in vegetable production in the most parts of the world. in order to evaluate the performance of the colored plastic mulch and different plant density on cucurbita pepo var. rada, an experiment was conducted in agriculture faculty of ferdowsi university of mashhad during the cultural seasons at 2010. the experiment was arranged in factorial experiment based on rand...

In replicated trials at Las Cruces, N.M., the Scoville heat units (SHUs) of ‘Bhut Jolokia’, a chile pepper from Assam, India, reached one million SHUs. Morphologic characters revealed that ‘Bhut Jolokia’ is a Capsicum chinense Jacq. cultivar. Molecular analysis with randomly amplified polymorphic DNA markers confirmed the species identification and, interestingly, revealed that there may have b...