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Recent developments in key processing techniques for oriental spices/herbs and condiments: a review
Food Reviews International, 2022Min Zhang, Arun Mujumdar, Liqing Qiu
exaly
2017
According to the International Organization for Standardization, the term "spices and condiments" applies to natural vegetable products that are used for flavoring, seasoning, and imparting aroma to foods. This chapter is devoted mainly to natural isolates obtained from the plant families Umbellifereae (Apiaceae) and Labiatae (Lamiaceae) and talks ...
openaire +1 more source
According to the International Organization for Standardization, the term "spices and condiments" applies to natural vegetable products that are used for flavoring, seasoning, and imparting aroma to foods. This chapter is devoted mainly to natural isolates obtained from the plant families Umbellifereae (Apiaceae) and Labiatae (Lamiaceae) and talks ...
openaire +1 more source
Evaluating the Energy and Core Nutrients of Condiments in China
Nutrients, 2023Aiguo Ma, Gao Chao, Yuexin Yang
exaly
Journal of Food Measurement & Characterization, 2018
A. D. Assefa, Y. Keum, R. Saini
semanticscholar +1 more source
A. D. Assefa, Y. Keum, R. Saini
semanticscholar +1 more source
Inhibitory activity of Thai condiments on pandemic strain of Vibrio parahaemolyticus
Food Microbiology, 2007Varaporn Vuddhakul +2 more
exaly