CONDIMENT

作品数：8被引量：9H指数：2
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相关机构：国家食品质量监督检验中心华南理工大学更多>>
相关期刊：《Advances in Microbiology》《Beijing Review》《Journal of Pharmacy and Pharmacology》《食品与发酵工业》更多>>
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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment
《Advances in Microbiology》2023年第8期373-385,共13页Uchenna K. Akpi Nurul Aqilah Mohd Zaini Chukwudi Innocent Nnamchi Jerry Obetta Ugwuanyi Wan Abd Al Qadr Imad Wan-Mohtar Wan Syaidatul Aqma Wan Mohd Noor 
Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired altera...
关键词：Okpeye Prosopis africana FERMENTATION Legumes CONDIMENT 
Garlic:Medicinal Plant and Natural Aromatic Condiment
《Journal of Pharmacy and Pharmacology》2021年第12期414-419,共6页Alexis Ruiz León Regina de Caridad Rodríguez Muñoz Ana Elena Rodríguez Cadalso Luis Pablo Ibáñez Silva Eduardo RafaelÁguila Turiño Lesvia Leonides Rodríguez Galdó Úrsula Cristina Pomares Ortega 
Objective:To relate the presence of active metabolites with therapeutic effects of the Allium sativum L whose common name is Garlic,as well as its contraindications and adverse reactions and its use as condiment.Metho...
关键词：Medicinal plant Allium sativum L GARLIC SPICE adverse reactions CONTRAINDICATIONS 
THE FLAVOR OF HERITAGE
《Beijing Review》2019年第37期24-25,共2页Li Qing 
In his workshop, redolent with the pungent smell of soy sauce stored in more than 3,000 jars, Wu Huaqing checked the production of the condiment a femily business he learned at his grandfathers knees.
关键词：HERITAGE WORKSHOP PRODUCTION of the CONDIMENT 
Isolation and Identification of Indigenous Yeasts from “<i>Rabilé</i>”, a Starter Culture Used for Production of Traditional Beer “<i>dolo</i>”, a Condiment in Burkina Faso
《Advances in Microbiology》2019年第7期646-655,共10页Iliassou Mogmenga Yerobessor Dadire Marius K.Somda Ibrahim Keita Lewis I.Ezeogu Jerry Ugwuanyi Alfred S.Traore 
Rabilé is a ferment of dolo, a traditional sorghum beer of Burkina Faso and it is harvested at the end of dolo fermentation process. It is a significant source of proteins and it is used like a condiment and food sea...
关键词：Rabilé dolo Yeasts SACCHAROMYCES cere-visiae Burkina Faso 
Homologous and Heterologous Adaptation of Listeria spp.to Essential Oils of Condiment Plants
《Advances in Microbiology》2018年第8期639-649,共11页Jéssica M.P.Santos Michelle C.Goncalves Heloisa A.Martins Juliana J.Pinelli Silas R.Isidoro Roberta H.Piccoli 
The homologous and heterologous adaptation capacity of L. monocytogenes and L. innocua were determined for thyme, oregano and nutmeg essential oils, as well as their adaptation capacities to acidic stress. Minimum bac...
关键词：CROSS-ADAPTATION Natural Antimicrobial L. monocytogenes Tolerance 
Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin-induced diabetes in rats被引量：3
《Asian Pacific Journal of Tropical Medicine》2012年第9期692-697,共6页Adedayo O Ademiluyi Ganiyu Oboh 
Objective:To investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin(STZ) induced diabetic rats.Methods:Adult male Wistar rats were randomly divided into six groups ...
关键词：Diabetes Oxidative stress HEPATOTOXICITY Antioxidants Phenolics Soybean African LOCUST bean Bambara GROUNDNUT 
Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
《Food and Nutrition Sciences》2011年第7期764-769,共6页Nuri Andarwulan Lilis Nuraida Siti Madanijah Hanifah N. Lioe Zulaikhah . 
Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the pre...
关键词：CONDIMENTS Free GLUTAMATE INTAKE Monosodium GLUTAMATE MSG Survey SEASONINGS 
葡萄球菌Staphylococcus condimenti对广式腊肠风味的影响被引量：6
《食品与发酵工业》2010年第3期151-155,共5页吴燕涛 赵谋明 吴娜 孙为正 曹宝森 
粤港关键领域突破项目(No.2005A20303002);2006年省部产;学;研结合专项资金项目(2006D90202001);广东省食品工业公共实验室开放课题(FIPL05001)
采用固相微萃取方法结合气质联用仪,对Staphylococcus condimenti发酵广式腊肠中风味物质成分进行测定,分析接种分离菌株对广式腊肠风味的影响。从对照组和接种组(SC)中均鉴定出22种风味物质成分,主要为醇类、醛类、酮类和酯类物质,还...
关键词：广式腊肠 葡萄球菌 STAPHYLOCOCCUS CONDIMENT 风味 
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