نتایج جستجو برای: condiments

تعداد نتایج: 354  

2017
Andreas G Heiss Ferran Antolín Niels Bleicher Christian Harb Stefanie Jacomet Marlu Kühn Elena Marinova Hans-Peter Stika Soultana Maria Valamoti

The site of Parkhaus Opéra is located on the north-eastern shore of Lake Zürich (Switzerland) and was documented during a rescue excavation in 2010 and 2011 by the Office for Urbanism, City of Zürich. Two charred bread-like objects were found in late Neolithic Layer 13 of the pile-dwelling, and are investigated using a novel set of analyses for cereal-based foodstuffs. Tissue remains of barley ...

Journal: :Chemical senses 1996
J C Stevens

When one taste (masker) is strong enough, it can completely mask another task (target) of different quality. How strong the masker must be to do this depends on how strong the target is. As the target concentration is increased, the masking concentration must be increased, too, but in ever-increasing proportion. To quantify the conditions for such complete masking, the target's detection thresh...

2004

Journal of Applied Sciences & Environmental Management, Vol. 5, No. 1, June, 2001, pp. 85-91 Sensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds *Wokoma E. C.; Aziagba, G. C. Department of Microbiology, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Nigeria * *Corresponding author Code Number: ja01015 ABS...

2018

I have a family history of diabetes, so I try and control my sugar intake. I am having a lot of trouble figuring out how much sugar is the maximum amount of sugar to allow in my diet. I have read that "added sugar" intake should be limited to no more than ten percent of your daily calories, but I have no idea how to determine what amount of sugar in food is natural versus added. I assume that a...

Journal: :Molecules 2012
Hajaratul Najwa Mohamed Yaakob Che Man Shuhaimi Mustafa Yazid Abdul Manap

Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50-4.92, while the sa...

2017

I have a family history of diabetes, so I try and control my sugar intake. I am having a lot of trouble figuring out how much sugar is the maximum amount of sugar to allow in my diet. I have read that "added sugar" intake should be limited to no more than ten percent of your daily calories, but I have no idea how to determine what amount of sugar in food is natural versus added. I assume that a...

2018

I have a family history of diabetes, so I try and control my sugar intake. I am having a lot of trouble figuring out how much sugar is the maximum amount of sugar to allow in my diet. I have read that "added sugar" intake should be limited to no more than ten percent of your daily calories, but I have no idea how to determine what amount of sugar in food is natural versus added. I assume that a...

Journal: :Journal of animal science 1999
T L Wheeler S D Shackelford M Koohmaraie

The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained sensory panel and 2) consumer evaluation of the taste of hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a comm...

2014
MONIKA THAKUR NEHA SHARMA

Saffron (Crocus sativus L.) is one of the world’s most valuable condiments, whose dried stigmas have been used since antiquity for culinary and medicinal purposes. The ethnobotanical data reveal that the plant and stigma extracts have many medicinal properties. On the basis of ethnobotanical data, lots of research has been done to determine the nutraceutical potential of saffron. The studies re...

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