Results 41 to 50 of about 15,590 (229)

Development of Starter Culture for the Production of African Condiments and Seasoning Agents

Advances in microbiology, 2020
As a process, food fermentation dates back at least 6000 years and is likely to be derived from microbial interactions of an appropriate nature. Fermentation has allowed our ancestors to survive the winter season in temperate and cooler regions and those
U. K. Akpi, C. Nnamchi, J. Ugwuanyi
semanticscholar   +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

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

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

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

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
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

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh) [PDF]

E3S Web of Conferences, 2020
Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage.
Fahmi A Suhaeli, Purnamayati Lukita
doaj   +1 more source