Panglima Laot is a cultural institution that has existed for long time in Aceh. Starting the 17th century, consistently made an essential contribution to coastal communities of Aceh, especially preserving marine environment by implementing and enforcing Adat Laot. While most research only discussed Laot's Aceh’s with its unique customary law, this aspires explore role context maritime security ...

The objective of this study was to develop a palatable, precooked goat roast. Goat legs (n = 64) were fabricated into 220 roasts and assigned to one of four spice treatments: control (CON), Italian, Mexican, prime rib. After being injected with a 15-percent brine mixture, roasts were smoked to an internal temperature of 63°C, vacuum packaged, and frozen at -10°C. Roasts were thawed and reheated...

Spice is an herbal mixture smoked for euphoria and mixed with synthetic cannabinoids that are undetected on urine drug screens. Spice use has increased in the military because it is considered legal and is not detected on urine drug screen. The authors describe 3 cases of Spice use in military members. Case 1: 19-year-old male presented with paranoia, agitation, and visual hallucinations after ...

Facilities Management is a newly emerging and fast growing business sector. Currently there is limited research in process improvement in this sector. This paper discusses SPICE FM, a research project, which developed a process improvement framework for FM. The paper explains the SPICE FM framework, research methodology and well as a case study in implementing the framework.

Curcumin is a polyphenol derived from the golden spice turmeric, which is widely used for different purposes, such as culinary spice and alimentary addictive, make - up and, finally, as a natural product for the treatment of different diseases, especially for the chronic inflammatory ones. Recently, curcumin has been proposed as a valid and safe therapeutic option for psoriasis.

The atmosphere surrounding the food also influences the shelf life of processed foods. For some processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured meats and powdered milk and preventing rancidity in nuts and other high fat foods. High carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to anaerobic metabolism and rapid rotting o...