نتایج جستجو برای: condiments

تعداد نتایج: 354  

2014

Preservatives such as benzoic acid and parabens are being tested on a regular basis by regulatory authorities and food testing laboratories as they are widely found in condiments and beverages such as fruit juices, sports drinks and soft drinks. The consumption of excessive amount of preservatives can lead to adverse health effects such as allergy. Also, the levels of these preservatives in foo...

Journal: :Journal of advances in microbiology 2023

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals alter the nature, and negatively affect organs cells. been developed from fermented foods order to control this ugly situation produce a non-toxic condiment improve health qualities. The aim of study was evaluate toxicity soybean produced using indigenous fermenters. Soybean (Glycine max) samp...

Journal: :Indian journal of public health 2012
Sanjivan Bahman Nidhi Yadav Ajay Kumar Sanjeev Ganguly Vivek Garg Satwinder S Marwaha

BACKGROUND It is a common practice to process milk before consumption. Processing generally involves boiling, addition of sugar and/or condiments, dilution with water, etc. The boiled milk is stored for subsequent use either at room temperature or under refrigerated conditions. OBJECTIVE The purpose of this study was to see the effect of household practices on the nutritional profile of milk....

2017
Jacky Knowles Frits van der Haar Magdy Shehata Gregory Gerasimov Bimo Bimo Bettina Cavenagh Cherry C Maramag Edward Otico Doddy Izwardy Rebecca Spohrer Greg S Garrett

The current performance indicator for universal salt iodisation (USI) is the percentage of households using adequately iodised salt. However, the proportion of dietary salt from household salt is decreasing with the increase in consumption of processed foods and condiments globally. This paper reports on case studies supported by the Global Alliance for Improved Nutrition (GAIN)-UNICEF USI Part...

Journal: :Food microbiology 2007
Varaporn Vuddhakul Phuangthip Bhoopong Fadeeya Hayeebilan Sanan Subhadhirasakul

Antibacterial activity of 13 condiments used in Thai cooking was investigated with a pandemic strain of Vibrio parahaemolyticus. Using a disk diffusion technique, freshly squeezed extracts from galangal, garlic and lemon, at a concentration of 10 microl/disk produced a clear zone of 13.6+/-0.5, 11.6+/-0.5 and 8.6+/-1.2mm, respectively. The inhibitory activity of these 3 condiments on pandemic s...

Journal: :JOURNAL OF CLINICAL AND DIAGNOSTIC RESEARCH 2015

Journal: :Journal of advances in microbiology 2023

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals alter the nature and stripped natural immunological adjuvants designed by to protect body system. been developed from fermented foods order control this ugly situation but there is still controversial thought choice of microorganism be used produce a non-toxic condiment an improved function. T...

2014
Zhenqiang Bi Xiaofeng Liang Aiqiang Xu Linghong Wang Xiaoming Shi Wenhua Zhao Jixiang Ma Xiaolei Guo Xiaofei Zhang Jiyu Zhang Jie Ren Liuxia Yan Zilong Lu Huicheng Wang Junli Tang Xiaoning Cai Jing Dong Juan Zhang Jie Chu Michael Engelgau Quanhe Yang Yuling Hong Yu Wang

INTRODUCTION In China, population-based blood pressure levels and prevalence of hypertension are increasing. Meanwhile, sodium intake, a major risk factor for hypertension, is high. In 2011, to develop intervention priorities for a salt reduction and hypertension control project in Shandong Province (population 96 million), a cross-sectional survey was conducted to collect information on sodium...

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