منابع مشابه
Antioxidant and antibacterial activities of Thai culinary herb and spice extracts, and application in pork meatballs
Twenty-two local Thai culinary herbs and spices normally used for cooking were screened for their antioxidant properties by using FRAP, DPPH and TBARS assays. Four ethanolic extracts, i.e., holy basil, Vietnamese coriander, turmeric and green peppercorn, having high antioxidant properties were selected for freeze-drying and used in the pork meatball batter. The batter of pork meatball was prepa...
متن کاملProcesses to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation
Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 ...
متن کاملEnhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings
There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days ...
متن کاملAroma exposure time and aroma concentration in relation to satiation.
The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18-39 years; BMI: 18·5-26·0 kg/m²) were asked to consume tomato soup during lunchtime, until they felt comfortably full. Every 30 s, the participants consumed 10 g of a blan...
متن کاملAntioxidant activity of a salt-spice-herbal mixture Aroma glycosides of nutmeg and their changes during radiation processing
The scientists at ALMPG Institute of Basic Medical Sciences, University of Madras, Chennai, India evaluated a combination of spices (Piper nigrum Linn., P. longum Linn. and Zingiber officinale Rosc.), herbs (Cyperus rotundus Linn. and Plumbago zeylanica Linn.) and salts make up Amrita Bindu for its possible antioxidant activity. The study was focused to evaluate the antioxidant property of indi...
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ژورنال
عنوان ژورنال: Journal of Japan Association on Odor Environment
سال: 2014
ISSN: 1348-2904,1349-7847
DOI: 10.2171/jao.45.99