Results 21 to 30 of about 8,495 (203)

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  

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

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

Proximate and Anti-nutritional Analysis of locally produced Condiment (Cwande) in Zuru Local Government, Kebbi State, Nigeria

UMYU Scientifica Journal, 2022
This study aimed to analyse the proximate and anti-nutritional components of Cwande in Zuru Local Government, Kebbi State. Five (5) samples in four (4) collection areas were collected and transported to Botany Laboratory Kebbi State University of ...
Abdulrahman Ahmad, Jibrin Naka Keta, Singh Dharmendra, S R Hassan   +3 more
doaj   +1 more source

Does Contract Farming Improve Diet Quality? The Case of Senegalese Smallholders

Agribusiness, EarlyView.
ABSTRACT The institution of contract farming has gained prominence in most developing countries owing to its numerous benefits. While several studies have already highlighted the welfare benefits of contract farming, very few have investigated the effects on diet quality, despite poor quality diets being a serious challenge in most parts of the ...
Francis E. Ndip, Takeshi Sakurai
wiley   +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

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

Lost in aggregation? On the importance of local food price data for food poverty estimates

American Journal of Agricultural Economics, EarlyView.
Abstract This paper explores within‐country variations in food price dynamics and food poverty estimates by employing local market price data and national consumer price index (CPI) data. Our results show that national CPI data may be useful for approximating national trends but they fail to detect and identify spatial variations in local trends, which
Stephan Dietrich, Valerio Giuffrida, Bruno Martorano, Georg Schmerzeck, Marco Tiberti   +4 more
wiley   +1 more source