Spices
Mostrando 1-12 de 48 artigos, teses e dissertações.
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1. Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia
Abstract Apart from their nutritional value, vegetables and spices were empirically known to have functional properties such as antioxidant and antidiabetic activity. However, scientific evidence of these health effects is limited. In our effort to find potent raw material for antidiabetic functional food development, α-glucosidase inhibition and antioxidan
Food Sci. Technol. Publicado em: 2021-06
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2. Spices as natural additives for beef burger production
Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on
Food Sci. Technol. Publicado em: 2020-12
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3. Multi-Element Evaluation in Black Pepper (Piper nigrum L.) According to the Processing
Black pepper is one of the most consumed spices worldwide and the evaluation of trace elements content is essential to promote consumer safety. In this study, concentrations of the elements As, Cd, Co, Cu, Fe, Mn, Mo, Ni, Pb, Se, V and Zn was determined in samples of black peppercorn (n = 25) and ground black pepper (n = 25) to verify how processing affects
J. Braz. Chem. Soc.. Publicado em: 2020-01
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4. Documentation of Folk Herbal Uses of Medicinally Important Wild Vegetables Used by the Tribal Communities of Sargodha Region, Pakistan
RESUMO: Este estudo preliminar fornece o consumo tradicional de vegetais silvestres que crescem principalmente como plantas daninhas (> 50%) e que também são medicinalmente importantes nas comunidades rurais da região de Sargodha, Paquistão. Por meio de diferentes pesquisas e entrevistas com informantes-chave, foram coletados dados sobre percepção, col
Planta daninha. Publicado em: 02/12/2019
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5. APLICAÇÃO DE CONDIMENTOS NA REVELAÇÃO DE IMPRESSÕES DIGITAIS LATENTES: UM EXPERIMENTO NO ENSINO DE QUÍMICA
The development of fingermarks is an important step in criminal cases. Latent fingermarks require applications of reagents to be developed before they can be visualized. Different techniques to enhance fingermarks’ visualization have been employed and the powder dusting is the most common among them. The use of food spices as latent fingermarks developers
Quím. Nova. Publicado em: 21/10/2019
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6. The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana
Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After per
Food Sci. Technol. Publicado em: 19/10/2017
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7. Anti-inflammatory activity and chemical composition of dichloromethane extract from Piper nigrum and P. longum on permanent focal cerebral ischemia injury in rats
Abstract White pepper (Piper nigrum L.) and long pepper (Piper longum L.) belong to family Piperaceae and are commonly used as household spices and traditional medicine worldwide, specifically in China and Southeast Asia. In Traditional Chinese Hui Medicine, these herbs are widely used for treatment of stroke. Our present study investigated effects of these
Rev. bras. farmacogn.. Publicado em: 2017-06
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8. Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly
Braz. J. Microbiol.. Publicado em: 2016-06
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9. Induction of apoptosis by zerumbone isolated from Zingiber zerumbet (L.) Smith in protozoan parasite Leishmania donovani due to oxidative stress
Abstract In the present context of emergence of resistance aligned with the conventional anti-leishmanial drugs and occasional treatment failure compelled us to continue the search for replaceable therapeutic leads against Leishmaniainfection. Various ginger spices of the Zingiberaceae family are widely used as spices, flavouring agents, and medicines in Sou
Braz J Infect Dis. Publicado em: 2016-02
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10. Determination of Cd, Ni and V in Spices by Solid Sampling High-Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry
This work describes a procedure for determination of Cd, Ni and V in spices by high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GF AAS) using direct solid sampling (SS). The use of Pd/Mg(NO3)2 as modifier for Cd, and an additional air-assisted pyrolysis step allowed the use of aqueous calibration for all analytes. Accur
J. Braz. Chem. Soc.. Publicado em: 2015-10
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11. Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our kn
Food Sci. Technol. Publicado em: 2015-03
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12. Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content
In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with cons
Food Sci. Technol. Publicado em: 2013-12