نتایج جستجو برای: green peppers
تعداد نتایج: 141042 فیلتر نتایج به سال:
A range of gas conditions was generated by packing individual capsicums (green ‘Tasty’ bell peppers, Capsicum annuum L.) in packages with different areas of permeable low-density polyethylene film (0.0006–0.48 m) at four different temperatures (0, 12, 20 and 30°C). Steady-state O2 and CO2 partial pressures in the package were used to calculate rates of O2 uptake and CO2 production. The results ...
285 Premium wine quality can be achieved only through a favorable balance between fruit, fermentation, and processingderived aromas and flavors. The 3-alkyl-2-methoxypyrazines produce vegetative odors characteristic of green bell peppers and peas. The olfactory threshold at which these compounds are sensed is extraordinarily low: 1 to 10 ng/L in water. These compounds, 3-isobutyl-2-methoxypyraz...
The evidence base for the health effects of spice consumption is insufficient, with only one large population-based study and no reports from Europe or North America. Our objective was to analyze the association between consumption of hot red chili peppers and mortality, using a population-based prospective cohort from the National Health and Nutritional Examination Survey (NHANES) III, a repre...
T he Columbian Exchange refers to the exchange of diseases, ideas, food crops, and populations between the New World and the Old World following the voyage to the Americas by Christo pher Columbus in 1492. The Old World—by which we mean not just Europe, but the entire Eastern Hemisphere—gained from the Columbian Exchange in a number of ways. Discoveries of new supplies of metals are perhaps the...
BACKGROUND Raw produce is an increasingly recognized vehicle for salmonellosis. We investigated a nationwide outbreak that occurred in the United States in 2008. METHODS We defined a case as diarrhea in a person with laboratory-confirmed infection with the outbreak strain of Salmonella enterica serotype Saintpaul. Epidemiologic, traceback, and environmental studies were conducted. RESULTS A...
it was not until 1997 that a capsaicin receptor was 1056. terina et al., 1997), which they named the vallinoid recep-3505–3517. heat was activating the VR1 directly or through other thermally sensitive molecules. This study also generated a host of other questions regarding the endogenous ligand for the VR1: its physiological function, which neu-rons express the VR1 protein, and whether there a...
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