Results 1 to 10 of about 15,590 (229)

Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

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.
Sonia Laneri, Irène Dini, Dini Irène   +2 more
exaly   +4 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, Suvarna V. Chavannavar PhD, B. Kanchanashri PhD, S. B. Niveditha MSc   +3 more
exaly   +3 more sources

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Journal of Food Quality, 2023
Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is
Alphonse Laya, Honoré Wangso, Iva Fernandes, Raphaël Djakba, Joana Oliveira, Eugenia Carvalho   +5 more
doaj   +2 more sources

Sawsawan: explicating the culinary heritage significance of Philippine condiments using bibliometrics (1972–2018)

Journal of Ethnic Foods, 2023
The Philippine condiment, or sawsawan, comes in many forms such as suka (vinegar), toyo (soy sauce), patis (fish sauce), and calamansi (Philippine lime), to name a few. This paper aims to create a bibliographic database surrounding sawsawan with the goal
Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, Ysabella Marie B. Varlez, Jame Monren T. Mercado   +5 more
doaj   +2 more sources

Rapid and easy determination of morphine in chafing dish condiments with colloidal gold labeling based lateral flow strips

Food Science and Human Wellness, 2019
In order to enhance the flavor of chafing dish and increase the attraction of consumers, the poppy shell is reported to be illegally added to the condiments of chafing dish.
Wei Chen, Xin-ni Li, Qian Wu, Li Yao, Jianguo Xu   +4 more
doaj   +2 more sources

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

International Journal of Microbiology, 2020
Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages ...
Bikila Wedajo Lemi
doaj   +2 more sources

Performance Factors Influencing Efficacy and Effectiveness of Iron Fortification Programs of Condiments for Improving Anemia Prevalence and Iron Status in Populations: A Systematic Review

Nutrients, 2020
Iron fortification of staple foods is a common practice around the world to reduce the prevalence of iron-deficiency anemia. More recently, fortified condiments, including salts, sauces, and powders, have been tested in various efficacy trials.
Anna Waller, Juan Andrade
exaly   +2 more sources

Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

Food Quality and Preference, 2019
Foods with condiments such as bread with spreads or vegetables with dips are frequently consumed. The aim of this study was to understand how dynamic and static sensory perception changes when foods are consumed together with condiments.
Vincenzo Fogliano, Arianne Van Eck, Veronica Galindo-Cuspinera   +2 more
exaly   +2 more sources

Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation [PDF]

Foods
Harmful 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, Yinggang Ge, Hui Chen, Shanyu Wang, Deqing Zhou, Mingchao Pan, Rong Cao, Guohui Sun   +7 more
doaj   +2 more sources

The psychology of condiments: A review

International Journal of Gastronomy and Food Science, 2018
Abstract Condiments and sauces constitute a ubiquitous presence on dinner tables the world over. Yet, that said, they have received surprisingly little serious scientific attention from researchers interested in gastronomy and food science. Here, I take a closer look at the psychology behind our choice of condiments, both when selecting what to ...
Charles Spence
exaly   +2 more sources