نتایج جستجو برای: condiments

تعداد نتایج: 354  

Journal: Journal of Herbal Drugs 2013
Abdolreza Mohammadi Nafchi Amir Shakerian, Sahar Lotfizade Dehkordi

Background & Aim: Herbal extracts contain the important useful natural compounds. In the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. Experimental: The extract of Tragopogon graminifolius was added to milk prepared for yogurt producti...

Journal: :Food production, processing and nutrition 2023

Abstract Functional beverages originate primarily from fruits and vegetables sources, but also include those other plants such as tea, coffee, cocoa, soybean well animal products like milk dairy-based alcoholic drinks. They have definite medical or health benefits which prevention delaying the progress of diseases. Indian gooseberry is a very rich source vitamin C phenolics, two potent antioxid...

Journal: :Asia Pacific journal of clinical nutrition 2008
Noel W Solomons

The vulnerability of large segments of Asia's population to micronutrient deficiency is more a consequence of cultural evolution and demography than of economic inequities. We evolved in a hunter-gatherer lifestyle with vigorous energy expenditure, wide dietary variety and a nutrient-dense diet (meat, viscera), and wound up 10,000 years ago as agriculturalists cultivating cereal and tuber crops...

Journal: :Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2011
S A Ordoudi M Z Tsimidou

Direct selective detection of erythrosine in saffron in the presence of other synthetic dyes considers its fluorescence at 532 nm excitation/548 nm emission. Saffron pre-treatment was according to the ISO 3632-2 trade standard test methods. On account of calculated quantum yield values, none of the yellow dyes is expected to interfere. Among red ones, reservations about allura red AC, azorubine...

Journal: :The British journal of nutrition 2016
Colin I Cercamondi Guus S M J E Duchateau Rajwinder K Harika Robin van den Berg Peter Murray Wieneke P Koppenol Christophe Zeder Michael B Zimmermann Diego Moretti

Fe fortification of centrally manufactured and frequently consumed condiments such as bouillon cubes could help prevent Fe deficiency in developing countries. However, Fe compounds that do not cause sensory changes in the fortified product, such as ferric pyrophosphate (FePP), exhibit low absorption in humans. Tetra sodium pyrophosphate (NaPP) can form soluble complexes with Fe, which could inc...

Journal: :Asia Pacific journal of clinical nutrition 2018
Atmarita Nelis Imanningsih Abas B Jahari Ir Dewi Permaesih Pauline Chan Maria Sofia Amarra

BACKGROUND AND OBJECTIVES The present report summarized the best available evidence regarding consumption level and sources of free or added sugars in Indonesia. METHODS AND STUDY DESIGN Information was extracted from food balance sheets, household expenditure surveys, nutrition surveys, published studies, unpublished theses/ dissertations, and government reports. RESULTS A total of 18 refe...

2012
HARISH K HANDRAL

Medicinal plants are used in herbalism and thought to have some medicinal properties. They form the easily available source for healthcare purposes in rural and tribal areas. Ethanobotany is a distinct branch of natural science dealing with various aspects such as anthropology, archaeology, botany, ecology, economics and medicine, religious, cultural and several other disciplines. Recently, gre...

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