Results 21 to 30 of about 31,818 (237)

Classification-Based Evaluation of Multi-Ingredient Dish Using Graphene-Modified Interdigital Electrodes

Micromachines, 2023
A taste sensor with global selectivity can be used to discriminate taste of foods and provide evaluations. Interfaces that could interact with broad food ingredients are beneficial for data collection. Here, we prepared electrochemically reduced graphene
Hongwu Zhu, Yongyuan Xu, Shengkai Liu, Xuchun He, Ning Ding   +4 more
doaj   +1 more source

RETRACTED ARTICLE: Toward a characterization of Ecuadorian ceviche: much more than shrimp

Journal of Ethnic Foods, 2022
Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques.
Rodrigo Duarte-Casar, Jessica Robalino-Vallejo, María Fernanda Buzetta-Ricaurte, Marlene Rojas-Le-Fort   +3 more
doaj   +1 more source

The high sodium condiments and pre-packaged food should be the focus of dietary sodium control in the adult Shanghai population

Nutrition & Metabolism, 2022
Background Long-term, excessively high sodium consumption can lead to increased blood pressure, which is a major risk factor for cardiovascular disease.
Zhengyuan Wang, Zhenni Zhu, Hua Cai, Baozhang Luo, Zehuan Shi, Yongping Liu, Xuesong Xiang, Jiajie Zang, Jin Su   +8 more
doaj   +1 more source

Composition chimique du netetu, condiment alimentaire produit par fermentation des graines de caroubier africain Parkia biglobosa (Jacq.) Benth. [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2000
Chemical composition of netetu, a food condiment from fermented Parkia biglobosa seeds. The seed oils and cakes of netetu of different origins available on the Senegalian market have been studied to evaluate the nutritional potentialities of this ...
Wathelet B., Cornelius C., Lognay G., Ndir B., Marlier M., Thonart P.   +5 more
doaj  

A Survey of Mycotoxin Contamination in Fermented Condiments and the Biological Methods for Its Reduction [PDF]

Shipin Kexue
The types and pollution status of mycotoxins in different fermented condiments vary both domestically and internationally, which can be attributed to the disparities in raw materials, geographical locations, seasons, and other factors. Microorganisms can
WANG Lihui, FU Jinhui, LI Chaowei, ZHANG Li, XIA Xiaolong, LI Sitong, ZHANG Mengmei, CHEN Yinzhu, LIU Shuliang, HU Kaidi, ZHAO Ning, LI Qin, LI Jianlong
doaj   +1 more source

Analysis on the difference of volatile flavor compounds in high-salt dilute-state soy sauce from different regions [PDF]

Zhongguo niangzao
The physicochemical indexes, volatile flavor compounds and sensory characteristics of Hunan traditional high-salt dilute-state soy sauce (numbered as LOP1) and Guangdong high-salt dilute-state soy sauce (numbered as HAY and LKJ) were analyzed by ...
ZOU Mouyong, LI Huanbo, CHEN Qiang, GUO Liqiong, LIN Junfang
doaj   +1 more source

Research progress of near infrared spectroscopy in condiments detection

Shipin yu jixie
The traditional detection methods for condiments have the disadvantages of time-consuming, high cost and destructive detection, while the near infrared spectroscopy（NIRS）is a fast, accurate, nondestructive and convenient method, which has been used in ...
YU Xinlei, ZHANG Jiahui, LIU Taiang, YIN Mingyu, WANG Xichang   +4 more
doaj   +1 more source

Sodium content of restaurant dishes in China: a cross-sectional survey

Nutrition Journal, 2022
Background Sodium intake in China is extremely high and eating in restaurants is increasingly popular. Little research has explored the sodium level of restaurant dishes.
Wenwen Du, Huijun Wang, Jiguo Zhang, Xiaofan Zhang, Nan Wei, Yuan Li, Monique Tan, Puhong Zhang, Feng J. He   +8 more
doaj   +1 more source

Taxing Sweets: Sweetener Input Tax or Final Consumption Tax? [PDF]

In order to reduce obesity and associated costs, policymakers are considering various policies, including taxes, to change consumers’ high-calorie consumption habits.
Beghin, John C., Jensen, Helen H., Miao, Zhen   +2 more
core   +7 more sources

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source