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Scientific approaches to improving artisan methods of producing local food condiments in Ghana
, 2019Local Ghanaian condiments serve as a good source of protein/calories for the poor who cannot afford meat, fish, and vegetable on a regular base. Condiments are used in whole or ground form for enhancing flavor, taste, color, and appearances of food. They
P. Adadi +2 more
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Journal of Chromatography A, 2019
Bar adsorptive microextraction using polyimide (PI) particles as the extraction phase followed by thermal desorption and gas chromatography-mass spectrometry (BAμE/TD-GC-MS) was developed to detect parabens in condiments, such as soy sauce, vinegar, and ...
Xiaohui Yan +4 more
semanticscholar +1 more source
Bar adsorptive microextraction using polyimide (PI) particles as the extraction phase followed by thermal desorption and gas chromatography-mass spectrometry (BAμE/TD-GC-MS) was developed to detect parabens in condiments, such as soy sauce, vinegar, and ...
Xiaohui Yan +4 more
semanticscholar +1 more source
Se pu = Chinese journal of chromatography, 2019
A method combining QuEChERS with liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the determination of higenamine in Chinese herbal medicine, condiments, and topical medicine.
Han Wang +9 more
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A method combining QuEChERS with liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the determination of higenamine in Chinese herbal medicine, condiments, and topical medicine.
Han Wang +9 more
semanticscholar +1 more source
1971
Traffic in spices existed very early in the history of commerce. In some countries spices were even used as a medium of exchange. These spices were gathered from wild plants, air dried, and shipped throughout the then known world. Some spices lent themselves to cultivation and, slowly at first, to genetic improvement in species and varieties.
F. Leslie Hart, Harry Johnstone Fisher
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Traffic in spices existed very early in the history of commerce. In some countries spices were even used as a medium of exchange. These spices were gathered from wild plants, air dried, and shipped throughout the then known world. Some spices lent themselves to cultivation and, slowly at first, to genetic improvement in species and varieties.
F. Leslie Hart, Harry Johnstone Fisher
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Modernization of traditional Chinese condiments via electrospun polymeric nanocomposites
ES Food & Agroforestry, 2022Wenlai Jiang +5 more
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Compartmental Condiments [PDF]
"In the furthermost corner Of this weary mind There is a well-stocked larder..."
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ACM SIGGRAPH 99 Electronic art and animation catalog, 1999
David Elliott +2 more
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David Elliott +2 more
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Plant Diversity and Ethnobotanical Knowledge of Spices and Condiments
Bioprospecting of Plant Biodiversity for Industrial Molecules, 2021Thakku R. Ramkumar, S. Karuppusamy
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2017
India has been referred as the land of spices, because of its contribution to the world of the two main spices, the black pepper (Piper longum L.) and cardamom [Elettaria cardamomum (L.) Maton], originated in the tropical evergreen forests of Western Ghats of South India, where their wild form still exists.
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India has been referred as the land of spices, because of its contribution to the world of the two main spices, the black pepper (Piper longum L.) and cardamom [Elettaria cardamomum (L.) Maton], originated in the tropical evergreen forests of Western Ghats of South India, where their wild form still exists.
openaire +1 more source