Results 31 to 40 of about 15,590 (229)

Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

, 2021
The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative to fermented locust bean condiment in meal preparations.
Evelyn Mnguchivir Tersoo-Abiem, S. Sule, Iwuamadi God’sBattle-Axe Izuchukwu, Esther Obiye Awulu   +3 more
semanticscholar   +1 more source

Assessment of the contribution of industrially processed foods to salt and iodine intake in Thailand.

PLoS ONE, 2021
Iodization of food grade salt has been mandated in Thailand since 1994. Currently, processed food consumption is increasing, triggered by higher income, urbanization, and lifestyle changes, which affects the source of salt and potentially iodized salt ...
Saipin Chotivichien, Nuntaya Chongchaithet, Pattamaporn Aksornchu, Nuntachit Boonmongkol, Pattama Duangmusik, Jacky Knowles, Sangsom Sinawat   +6 more
doaj   +1 more source

Analysis of the Effect of Different Pixian Bean Paste on the Volatile Flavor of Compound Seasoning Based on GC-MS

Shipin gongye ke-ji, 2023
In this study, gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile substances in the fish flavored and spicy flavored compound condiments made from different brands of Pixian douban, and the effects of different brands of Pixian ...
Yang XU, Siyi SHEN, Derong JI, Lili DUAN
doaj   +1 more source

Physical-chemical and sensory characterization in kefir cheese with and without condiments

Revista do Instituto de Latícinios Cândido Tostes, 2020
Kefir cheeses with and without condiments were produced and analyzed for their physical-chemical and sensory characteristics. Two types of cheese were produced, one traditional and the other with condiments such as parsley, chives, dehydrated garlic, and
Isabela Zottmann da Silva, Simone Weschenfelder   +1 more
doaj   +1 more source

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

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  

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

Antihypertensive effects of condiments prepared from fermented legumes: A review

International food research journal
The prevalence of hypertension has been increasing over the years. Thus, dietary guidelines focusing on the reduction of daily sodium intake are introduced. The association between the intake of condiments, one of the major sources of dietary sodium, and
G. Law, L. Chong, Y. Tang
semanticscholar   +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