Antioxidants, 2021 Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste.
Irene Dini, Sonia Laneri
exaly +3 more sources
A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal Infusions [PDF]
Plant Foods for Human Nutrition, 2015 Aromatic plants have been used worldwide in human diet to improve the flavor and taste of meals or as herbal infusions. Beyond the culinary purposes, these plants are also used for their medicinal purposes, as antimicrobial, anti-inflammatory ...
Carla Pereira +2 more
exaly +3 more sources
Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation [PDF]
FoodsHarmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through optimizing the MR parameters.
Fazhao He +7 more
doaj +2 more sources
Pharmaceutical Perspectives of Spices and Condiments as Alternative Antimicrobial Remedy
Journal of Evidence-Based Complementary & Alternative Medicine, 2017 Medicinal values of spices and condiments are being revived by biologists through in vitro and in vivo trials providing evidence for its antimicrobial activities.
Savita P. D’Souza PhD +3 more
exaly +2 more sources
The consumption survey of condiments for restaurant customers in 7 provinces and cities of China
Zhongguo shipin weisheng zazhi, 2021 Objective To explore the condiment consumption for restaurant customers in Chinese, and provide basic data for risk assessment of hazards and nutrients in condiment.
Shanyawen LI +8 more
doaj +1 more source
Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces
Zhongguo shipin weisheng zazhi, 2021 ObjectiveTo analyze the current status of the use of salt and condiments in restaurant dishes in 6 provinces, including the use rate, usage amount and sodium contribution rate of salt and condiments.MethodsThe data is from the composition information of ...
WEI Nan +7 more
doaj +1 more source
The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations
Molecules, 2021 Nowadays, much attention is paid to issues such as ecology and sustainability. Many consumers choose “green cosmetics”, which are environmentally friendly creams, makeup, and beauty products, hoping that they are not harmful to health and reduce ...
Irene Dini, Sonia Laneri
doaj +1 more source
Corrosion of Orthodontic Brackets Immersed in Spices and Salt Solution: A Pilot Study [PDF]
Journal of Clinical and Diagnostic Research, 2019 Introduction: Various studies on corrosion of Orthodontic appliances and numerous factors aggravating this process have been discussed in the past. The diverse environment of the oral cavity favours the degradation of the metal alloys which is of concern
Bhakti Hemant Bhalekar +7 more
doaj +1 more source
Progress in Reducing Salt and Enhancing Umami in Condiments [PDF]
Shipin Kexue, 2023 Condiments are necessary to improve the flavor of foods and are a major source of salt intake for people. Excess salt intake can be a health risk, but reducing salt can reduce the umami and taste of foods, thus reducing product quality.
YU Haiyan, LIU Xinguang, LI Yong, TIAN Huaixiang
doaj +1 more source
Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
Foods, 2023 Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp ...
Tiantian Tang, Min Zhang, Bhesh Bhandari
doaj +1 more source