An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods
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DOI: 10.1080/10942912.2019.1711116
Abstract: ABSTRACT Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study,… read more here.
Keywords: spicy; pungency degree; unit; spicy foods ... See more keywords
Detection of Spicy Compounds Using the Electronic Tongue.
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DOI: 10.1111/1750-3841.14709
Abstract: The consumption of spicy food products has increased, resulting in an increased demand for these products. The sensory evaluation of foods containing spicy compounds provides challenges due to their trigeminal innervation and associated sensory fatigue.… read more here.
Keywords: spicy; electronic tongue; evaluation; cluster contained ... See more keywords
Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes
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DOI: 10.1155/2021/6661193
Abstract: Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut… read more here.
Keywords: ice cream; spicy; coconut milk; cream ... See more keywords
The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ
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DOI: 10.1371/journal.pone.0211420
Abstract: Capsaicin is a natural compound present in chili and red peppers and the responsible of their spicy flavor. It has recently provoked interest because of its antitumoral effects in many cell types although its action… read more here.
Keywords: ampk hepg2; spicy; capsaicin; hepg2 cells ... See more keywords
The Association Between Long-Term Spicy-Food Consumption and the Incidence of Chronic Postsurgical Pain After Cesarean Delivery: An Observational Study
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DOI: 10.2147/jpr.s373030
Abstract: Background Our previous study found that a long-term diet incorporating spicy foods can reduce the human basal pain threshold. Capsaicin is the pungent ingredient in chili peppers. Transient receptor potential vanilloid type1 is the capsaicin… read more here.
Keywords: long term; incidence; spicy food; group ... See more keywords