Relevant bibliographies by topics / Cooking (herbs and spices)

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cooking (herbs and spices)'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Cooking (herbs and spices)"

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Chun Wang, Wei, and Anthony Worsley. "Who uses herbs and spices?" Nutrition & Food Science 44, no. 4 (July 8, 2014): 363–74. http://dx.doi.org/10.1108/nfs-09-2013-0105.

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Purpose – This paper aims to examine the usage patterns of herbs and spices among Australians and to identify how herbs and spices were consumed by respondents from different social backgrounds. Design/methodology/approach – In all, 1,023 adult Australians completed an online survey and ranked the frequencies of use of 21 herbs and spices and provided details of their demographics, cooking intentions and household types. Findings – Latent class analysis was applied and three types of usage patterns were identified, including high use, moderate use and low use of herbs and spices. The usage patterns were associated differentially with several covariates. For example, the chance of being in the high-usage group was positively associated with age, number of adults living in the household and cooking evening meals from scratch, but negatively related to levels of education and possession of cooking or culinary qualifications. Moreover, respondents who cooked their evening meals from scratch and who were not interested in receiving information or advice about making inexpensive but tasty meals were more likely to be in the moderate- rather than the low-usage group. Originality/value – The identification of groups of users of herbs and spices would enable health communications to be tailored to enhance the use of herbs and spices and reduce the use of other flavouring agent including fat, sugar and salt.
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Aphrodite, Choumessi Tchewonpi, Sonchieu Jean, Yong Deloris Kuoh, Tenyung Esther Eyen, Mbouh Mariama, and Nantia Akono Edouard. "Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs." Turkish Journal of Agriculture - Food Science and Technology 9, no. 4 (April 25, 2021): 781–86. http://dx.doi.org/10.24925/turjaf.v9i4.781-786.3985.

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Spices and herbs are groups of vegetables with important properties for human health and food industries. They are generally consumed in cooked recipes and such treatment may affect the content of vital components such antioxidants. This study aimed at evaluating the effect of the cooking temperatures on total phenolics, flavonoids and vitamin C of some spices and herbs used in the locality of Bamenda, Cameroon. Briefly, the most consumed spices and herbs were selected through structured questionnaires administered to individuals involved in their consumption and selling. Thereafter, samples were collected and subjected to different boiling treatments and the levels of the antioxidants (flavonoids, phenols and vitamin C) were determined. Results showed that almost half the participants (48%) used Parsley, Basil, White pepper, Njansa, Mint and African nutmeg mainly for flavoring and medicinal purposes. The cooking temperature of 65°C increased total phenolics and flavonoids in spices (Mint, White pepper, Njangsa and African nutmeg) and herbs (Parsley, Basil) while higher heat treatments (75 and 85°C) lowered the content of these pytochemicals. Boiling of spices or herbs significantly and temperature dependently reduced the vitamin C content in all spice and herb samples with respect to the control raw samples. Summarily, the moderate boiling (65°C) treatment used by the local populations favors release of total phenolics and flavonoids though with some reducing effect on vitamin C.
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Redmond, Leslie, Amanda Walch, and Oksana Deyneka. "Knowledge, Attitudes, and Behaviors Related to Use of Herbs and Spices Among Food Pantry Clients in Alaska." Current Developments in Nutrition 6, Supplement_1 (June 2022): 166. http://dx.doi.org/10.1093/cdn/nzac051.082.

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Abstract Objectives To assess the knowledge, attitudes, and behaviors (KAB) related to use of herbs and spices to flavor foods rather than sugar, fat, and salt among food pantry clients in Alaska. Methods An electronic survey was administered to clients recruited via flyers from a food pantry in Anchorage, Alaska. The survey consisted of three sections: 1) eight knowledge questions related to herbs and spices; 2) nine attitudes questions related to the use of herbs and spices as a way to flavor foods and improve health; and 3) ten behaviors questions related to how often certain healthy and unhealthy cooking habits were performed. Correct answers to knowledge questions scored one point; incorrect answers scored zero points. Possible scores ranged from 0–7 points. Attitudes questions were asked on a five-point Likert-type scale to determine level of agreement with given statements. Responses ranged from strongly disagree to strongly agree, and were scored 1–5 points. Possible scores ranged from 0–17 points. Demographic information was collected. Results Twenty-five respondents completed the survey. Respondents (n = 25) scored an average of 5.27/7 points on knowledge, with lowest scores recorded on three questions related to when and how to use specific herbs and spices while cooking. Respondents (n = 15) scored an average of 8.8/17 points on attitudes, with most (40%) indicating that although herbs and spices are expensive, they somewhat or strongly agreed that they could enhance flavor (67%), make foods healthier (60%), and be good alternatives to salt (73%). For behaviors, respondents (n = 14), reported adding salt to foods during and after cooking (39%), using butter, shortening, coconut oil, or margarine during or after cooking (29%), and adding sugar to sweeten foods and beverages (36%) most or all of the time. Conclusions Food pantry clients in Alaska have baseline knowledge of herbs and spices and generally believe that using herbs and spices to flavor foods can be beneficial and healthy. However, they also report negative behaviors related to the use of sugar, fat, and salt to flavor foods. Clients may benefit from nutrition education materials to improve KAB. This is especially important given the increased risk of diet-related chronic diseases among food insecure adults. Funding Sources Academy of Nutrition and Dietetics Foundation 2020 McCormick Science Institute Research Award.
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Sankpal, Dr Girish Vithal. "Importance of Indian Spices and Herbs in Indian Regional Cuisine." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 09 (September 1, 2023): 1–11. http://dx.doi.org/10.55041/ijsrem25700.

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Introduction: India is known as a land of spices all over the world. Explorers, Invaders, and traders from all over the world were attracted by the abundance of spices grown in India. Herbs and spices are the most versatile and widely used ingredients in Indian cuisine. They are used as flavoring and coloring agents. They are also used as natural preservatives. In this era of globalization, people do not want to use chemical preservatives and so the importance of spices and herbs is increasing in the food industry. Being natural antioxidants and antimicrobial, spices and herbs have become an important part of the culinary art of cooking. Spices are extensively used in the perfumery, cosmetics, and pharmaceutical industries. Herbs and spices have healthpromoting propertiess in abundance. Purpose: The research paper explores the importance of Indian spices and herbs in Indian regional cuisine Methodology: It is secondary research based on data available. Results: This study gives an overview of the significance of herbs and spices in Maharashtrian cuisine for their flavor, taste and health benefits. Consumption of certain spices increases immunity these are resistant in the human body. Herbs and spices have time-honored past of use with a strong function in cultural legacy and in recitation of foods and its botheration to health. Spices and herbs are available in the form of seeds, bark, flowers, stem, roots, fruits, and, leaves. Indians have always believed in Ayurveda, so instead of eating for taste and convenience, people have incorporated healing immune-boosting. Ayurveda herbs and spices into their daily diets. Indian cuisine with spices and herbs is deliberated for healing, energy, immune support, gut health, antimicrobial power and longevity. keywords: Spices, Herbs, Immunity boosters, health benefits, antioxidants.
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Nor Hashim, Nor Zakiah, and Zaidi Embong. "Assessment of Trace Element (Mg, Al, K and Mo) in 14 Types of Raw Herbs and Spices using SEM-EDX Analysis." ASM Science Journal 17 (August 9, 2022): 1–9. http://dx.doi.org/10.32802/asmscj.2022.1039.

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Herbs and spices are multi-purposes ingredients and essential in daily life such as in cooking as well as in traditional medicines. There was a lack of information on heavy metal composition of herbs and spices in Malaysia. Therefore, this study reveals the major and trace elements of elemental compounds in 14 types of herbs and spices using the Scanning Electron Microscopy Energy Dispersive X-Ray Spectroscopy (SEM-EDX) method. The pH of most herbs and spices values are found to be in the ranges of pH 5.70 until 7.60 for herbs, while pH for spices is found to be within pH 5.26 until 7.23. A statistically eloquent relationship (r=0.91, P<0.05) was found for Mg and its pH level in herbs by employing Pearson correlation. The SEM-EDX reveals the elements of carbon (C), aluminium (Al), magnesium (Mg), potassium (K) and molybdenum (Mo) are detected for the entire herbs and spices samples. C is the dominant element found at high concentration (>85%) in both herbs and spices. Basil and cardamom have the most elevated amount of K with atomic percentage of 1.82% and 2.14%. Basil and ginger samples consist of more than 1.00% atomic percentage. The values of Al found in the samples of oregano (0.11%) and black pepper (0.37%). Higher amount of Mo concentration was found in ginger with an atomic percentage of 0.99%. The values obtained in the assessment are within the safe level for both herbs and spices, according to WHO.
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Suntsova, Nadezhda Jurjevna, and Elena Vasilyevna Popova. "SPICE PLANTS IN THE CULTURE OF THE BESERMANS." Yearbook of Finno-Ugric Studies 16, no. 4 (December 26, 2022): 667–80. http://dx.doi.org/10.35634/2224-9443-2022-16-4-667-680.

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Folk cuisine is an important part of the cultural heritage and offers great resources for the development of tourism, agriculture, preservation of old varieties of cultivated crops and food traditions. The use of spices also makes cuisines special and distinctive. The article deals with the traditions of the Besermans to use local wild, cultivated and exotic herbs. Local and imported spices Besermans call турөн "herbs", курөт турөн "bitter herbs". The choice of local plants as spices is based on their gustatory and spicy-aromatic qualities, as well as their phytoncidal activity and medicinal properties. Among them, local wild spices ( Carum carvi, Mentha arvensis, Filipendula ulmaria ) and long cultivated vegetables with a spicy taste ( Raphanus sativus, Allium cepa, Armoracia rusticana ) prevail. Exotic spices are mainly limited to black pepper and bay leaf. Spices are used in folk cuisine, folk medicine and veterinary medicine. Local and exotic spices are not put into ritual dishes, which indicates the preservation of archaic features in the diet and the special status of ritual cuisine. Traditional knowledge about herbs and spices is relevant to folk cooking demonstrations, gastronomic events, museum work, tourism and agricultural development. The study is based on the authors' field materials.
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Munawir, Abdillah, Edi Rusdiyanto, Sumartono Sumartono, Erika Pradana Putri, and Siti Umamah Naili Muna. "Membangun Kesadaran Siswa dengan Menanam dan Memasak Sayuran dari Rempah-Rempah Alami di SMP Paramarta Tangerang Selatan." Amalee: Indonesian Journal of Community Research and Engagement 4, no. 2 (June 28, 2023): 457–67. http://dx.doi.org/10.37680/amalee.v4i2.3059.

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The school students and teachers are national assets, they are given priority when it comes to community service projects that emphasize teaching about organic vegetable growing and using natural spices in cooking to benefit kids' and instructors' health. The method used is Active and Participatory Learning, emphasizing discussion, practice, and demonstration. The results of this service have added to the understanding of students and teachers by planting organic vegetables and cooking vegetable ingredients using natural spices. It has successfully instructed pupils from a young age on how to maintain health by eating organic vegetables and herbs and carrying out the most basic tasks, such as growing plants. Vertical organic vegetables, then practice cooking with spices. The decision to adopt this viticulture planting method was made since only a small 2.5 x 4 m plot of land can be used to grow organic vegetables with the highest yields. The viticulture method itself can produce a lovely environment and economic significance. To treat students and create a relaxing and comfortable atmosphere in the classroom (i). Besides that, using vegetable cooking techniques can increase students' understanding of knowing natural spices that can be used as cooking spices that guarantee the long-term health of students and teachers.
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Łuczaj, Łukasz, Jarosław Dumanowski, Cecylia Marszałek, and Fabio Parasecoli. "Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals." Plants 12, no. 3 (January 29, 2023): 591. http://dx.doi.org/10.3390/plants12030591.

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(Background) Culinary cultures undergo dramatic changes due to globalization; however, the shift in the use of culinary spices and herbs is little documented. We aimed to list seasoning products used in contemporary Polish cuisine and assess whether they have roots in historic recipes. (Methods) Via an online questionnaire distributed via social media, we gathered data from 916 respondents from all over Poland. (Results) Altogether 132 single-ingredient taxa of plant or fungi species were mentioned in the questionnaire. Capsicums, black pepper, turmeric, oregano, cinnamon, marjoram, ginger, basil, thyme, and bay leaf were the 10 most quoted seasonings throughout the year. While local herbs are likely to have been long used in local cooking, the most commonly used spices have been known in Poland since at least 17–18th c. However, a few Asian, mainly Indian spices have become mainstream in the last few years. In particular, these are turmeric, cumin, and fenugreek. The seasonings which decreased the most are various seasoning mixes and stock cubes, unpopular due to the large amount of monosodium glutamate and salt. (Conclusions) Polish cuisine is undergoing a strong process of globalization, and curry spices have become standard cooking ingredients.
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Śmiechowska, Maria, Joanna Newerli-Guz, and Magdalena Skotnicka. "Spices and Seasoning Mixes in European Union—Innovations and Ensuring Safety." Foods 10, no. 10 (September 27, 2021): 2289. http://dx.doi.org/10.3390/foods10102289.

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Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015–2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.
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Starowicz, Małgorzata, Saruhan Arpaci, Joanna Topolska, and Małgorzata Wronkowska. "Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs." Molecules 26, no. 8 (April 14, 2021): 2267. http://dx.doi.org/10.3390/molecules26082267.

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The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
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Dissertations / Theses on the topic "Cooking (herbs and spices)"

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Hongu, Nobuko, Kiah J. Farr, and Yuri Nakagomi. "Season For Health: A Guide For Using Herbs and Spices For Your Home Cooking." College of Agriculture, University of Arizona (Tucson, AZ), 2015. http://hdl.handle.net/10150/593578.

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Studies have demonstrated the health benefits of herbs and spices from antioxidant capacity, anti-inflammatory properties, and cancer-preventative or cancer-fighting properties. Additionally, herbs and spices are beneficial to reducing salt and fat intake by providing an alternative method for flavoring food. The addition or increase of herbs and spices in a regular diet may increase consumption of vegetables. This article explains the definitions of herbs and spices, as well as the positive health benefits associated with both. This article also outlines how to find and incorporate many herbs and spices available to Arizonans and the surrounding community into everyday diet, while including the affordability of each.
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McGinley, Susan. "Chemical Defenses in Herbs and Spices." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/622134.

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Lindh, Dillon Beatrice. "Kan marinering av kött reducera uppkomsten av heterocykliska aminer vid tillagning? : En litteraturstudie." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-85844.

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Bakgrund: Över 20 mutagena ämnen har detekterats i tillagade livsmedel. Till dessa räknas heterocykliska aminer. Studier har visat att dessa aminer kan orsaka mutationer och därmed öka risken för att utveckla cancer. Heterocykliska aminer bildas under tillagning av kött i höga temperaturer genom Maillardreaktionen. Syfte: Syftet med denna litteraturstudie var att se om marinering med öl, vin eller örtkryddor kan minska bildningen av heterocykliska aminer vid tillagning av kött. Metod: Denna studie är en litteraturstudie med ett urval av artiklar från databaserna PubMed och Web of Science. Totalt inkluderades 6 artiklar varav 3 artiklar studerade marinering med öl/vin och 3 studerade marinering med örtkryddor och örtextrakt. Resultat: Samtliga studier som undersöktes visade att marinering har en reducerande effekt på mängden heterocykliska aminer som bildas vid tillagning. Den mest troliga hypotesen om mekanismen är att effekten beror på den antioxidativa förmågan hos marinaderna. Ett exempel är en marinad med kombinationen gurkmeja och citrongräs som reducerade koncentrationen heterocykliska aminer med 94,8%. Slutsats: Marinering med öl, vin eller örtkryddor visades effektivt reducera mängden heterocykliska aminer. Stora reducerande effekter detekterades i marinader med gurkmeja, citrongräs, ingefära och mörk lager. Mer forskning behövs för att fastställa om reduktionen är kopplad till den antioxidativa effekten hos marinaderna
Background: Over 20 different mutagenic substances has been detected in cooked food. These include heterocyclic amines. Studies have shown that these amines can create mutations and increase the risk of developing cancer. Heterocyclic amines are formed in meat during the Maillard reaction which occours at high temperature cooking. Aim: The aim of this study was to investigate if the effect of marinating with beer, wine and herbs/spices can reduce the formation of heterocyclic amines found in cooked meat. Method: This study is a literature study with a selection of articles from databases PubMed and Web of Science. Six articles were included in this study. 3 articles involved marinade with beer/wine and 3 articles involved marinade with herbs/spices and extract. Results: All studies examined showed that marinating has a reducing effect on the concentration of heterocyclic amines formed during cooking. The most credible hypothesis of the mechanism is that the effect depends on the antioxidativ capacity of the marinades. For example one marinade with the combination of turmeric and lemon grass reduced the concentration of heterocyclic amines by 94,8%. Conclusion: Marinades containing beer, wine or herbs/spices was shown to effectively reduce the amount of heterocyclic amines. Great reducing effects were found using turmeric, lemon grass, ginger and black beer. More scientific research is needed to determine if the reduction is linked to the antioxidant effect in marinades.
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Chaudhuri, Sandip Dev. "Medicinal properties of some dietary herbs and spices." Thesis, University of North Bengal, 2017. http://ir.nbu.ac.in/hdl.handle.net/123456789/2664.

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Wight, Andrea L. Bordi Peter L. "Enhancing flavor utilizing herbs and spices to promote fruit and vegetable consumption among children /." [University Park, Pa.] : Pennsylvania State University, 2009. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-4817/index.html.

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Jagait, Charanjit Kaur. "Studies into the preservation of #alpha#-tocopherol in food oils by herbs and spices." Thesis, Leeds Beckett University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298238.

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Frentzel, Hendrik [Verfasser]. "Detection, characterization and survival of Bacillus cereus group members in spices and herbs / Hendrik Frentzel." Berlin : Freie Universität Berlin, 2017. http://d-nb.info/1135184887/34.

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Kaiser, Andrea [Verfasser]. "Development of Innovative, Energy-Efficient Processes for the Production of High Quality Herbs and Spices / Andrea Kaiser." Aachen : Shaker, 2014. http://d-nb.info/1053903219/34.

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Jaksevicius, Andrius. "Elucidation of mechanisms by which culinary herbs and spices exert their inhibitory action on the growth of CRC cells in vitro." Thesis, Kingston University, 2017. http://eprints.kingston.ac.uk/41153/.

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Colorectal cancer (CRC) is one of the most commonly diagnosed types of cancer in the developed countries and the incidence is rising in the developing regions. Chronic inflammation, which is propagated by overexpression of cyclooxygenase-2 (COX-2) and its major product prostaglandin E2 (PGE2), plays a key role in the development of CRC. Culinary herbs and spices (CHS) are rich in polyphenols, have a high anti-oxidant capacity and possess anti-inflammatory activity. It has been shown that CHS inhibit the growth of CRC cells, however, their anti-carcinogenic mechanisms are mainly unknown. Hence, the aim of this study was to identify the CHS that were most potent inhibiting the growth of CRC cells, and subsequently to elucidate their anti-carcinogenic mechanisms, in particular, focusing on COX-2, the Wnt/β-catenin signalling pathway, and proteins involved in apoptosis. Another goal was to investigate whether combining the CHS would result in synergistic effects on the above. This study demonstrated that CHS extracted in water/or ethanol and their combinations inhibited CRC cell growth. This study also revealed that the most potent CHS extracted in ethanol (turmeric (TE), bay leaf (BLE) and ginger (GE)) and combinations downregulated the expression of COX-2 and suppressed COX-2 activity by reducing PGE2 release; their effect was comparable to that of the selective COX-2 inhibitor Celecoxib (50 μM). These CHS also induced apoptosis in CRC cells by targeting several key proteins: p53, caspase-3, and PAPR. However, the CHS did not have an effect on Wnt signalling pathway, which partially could be due to insufficient treatment time. In conclusion, this study demonstrated that CHS and their combinations inhibited CRC cell growth, inhibited COX-2 expression and activity, and modulated several key molecules involved in the development of CRC. Based on these findings, CHS have the potential to be utilized for CRC chemoprevention and possibly be used as a complimentary treatment. However, in vivo studies are needed to establish the true potential of these foods.
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Conceição, Sara Figueirôa da Silva Martins da. "Efeitos do gengibre, do alho e do funcho na saúde." Master's thesis, [s.n.], 2013. http://hdl.handle.net/10284/4077.

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Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
Nos últimos anos a procura e utilização das ervas aromáticas e especiarias, não somente para uso culinário mas também, como forma de tratamento e prevenção de doenças torna-se cada vez mais evidente. Parecem ter menos efeitos adversos que alguns medicamentos e é uma terapia alternativa muito adotada. A composição química de algumas plantas medicinais como o gengibre, o alho e o funcho, apresenta efeitos terapêuticos benéficos para o combate de uma panóplia de patologias e estados de saúde desde há milhares de anos. Porém, como em todos produtos fitoterapêuticos e farmacológicos, também existem efeitos adversos, dai que seja necessário o seu uso racional quando utilizados como adjuvantes terapêuticos. Neste trabalho foi feita uma revisão bibliográfica acerca das principais caraterísticas de cada uma das especiarias e ervas aromáticas acima referidas no que toca à sua origem botânica, composição química, partes das plantas mais utilizadas e ainda produtos alimentícios e medicamentosos onde podem ser encontradas. As precauções e contraindicações que devem ser respeitadas também são descritas igualmente ao longo deste trabalho científico, dando especial ênfase aos efeitos benéficos e adversos que cada uma das plantas pode desencadear na saúde dos indivíduos. The last few years have demonstrated that the search and use of herbs and spices not only for domestic affairs but also as a way of prevention and treatment of several diseases becomes more visible, as they possess less side effects than some of the drugs available in the market, becoming now the most used alternative therapy for users. The chemical composition of some plants such as ginger, garlic and fennel allow the users several beneficial effects in the control and set-to of panoply of pathologies and health state for thousands of years. However, as all the others phytotherapeutical and pharmacological products, they entail positive and negative effects, which reinforces the importance of highlighting these for the rational use of the mentioned plants as therapeutic adjuvant. In this thesis a bibliographic revision has been made related to the main characteristics of each one of the spices and herbs mentioned above regarding their botanic origin, chemical composition, most used parts of the plants and also alimentary products and drugs where they can be found. The precautions and contraindications, which must be respected, are likewise equally described along this scientific work, with a special emphasis to the beneficial and side effects that these plants can arouse, in general, in every living being’s health.
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Books on the topic "Cooking (herbs and spices)"

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Gambhir, Harkins Manisha, and Cassidy Peter, eds. Cooking with herbs & spices. London: Ryland Peters & Small, 2006.

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Miloradovich, Milo. Cooking with herbs and spices. New York: Dover Publications, 1989.

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Llewellyn, Sian. Cooking with herbs and spices. [Douglas]: Domino Books, 1990.

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1947-, Wright Jeni, ed. Cooking with herbs and spices. London: Grange Books, 1992.

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DeFonseka, Triset. Easy cooking with herbs and spices. Kearney, Neb: Morris Pub., 1993.

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Hutton, Wendy. Herbes et épices tropicales. [Singapore?]: Editions du Pacifique, 1997.

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Garland, Sarah. The complete book of herbs & spices. Pleasantville, N.Y: Reader's Digest Association, 1993.

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Sheen, Joanna. The country book of herbs & spices. London: Anaya, 1993.

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DeFonseka, Triset. Easy vegetarian cooking with herbs and spices. Cincinnati, OH: T.W. De Fonseka, Inc., 2000.

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Holst, Jenna. Cooking with spices for dummies. New York, NY: Hungry Minds, 2002.

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Book chapters on the topic "Cooking (herbs and spices)"

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Herbs and spices." In Food Handbook, 290–301. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_23.

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Clarke, M. W. "Herbs and spices." In Handbook of Industrial Seasonings, 43–61. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2141-9_3.

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Hernández, Alejandro, Emilio Aranda, Rocío Casquete, Cristina Pereira, and Alberto Martín. "Spices and Herbs." In Food Aroma Evolution, 569–93. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-27.

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Xie, Zhuohong, and John W. Finley. "Herbs and Spices." In Principles of Food Chemistry, 457–81. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-63607-8_12.

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Mathias, Dietger. "Herbs and Spices." In Fit and Healthy from 1 to 100 with Nutrition and Exercise, 71–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65961-8_34.

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Negi, Aditi, and R. Meenatchi. "Herbs and Spices." In Emerging Food Authentication Methodologies Using GC/MS, 253–79. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_9.

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Rubatzky, Vincent E., and Mas Yamaguchi. "Condiment Herbs and Spices." In World Vegetables, 745–55. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_28.

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Herrera, Teresa, Amaia Iriondo-DeHond, Jaime Uribarri, and María Dolores del Castillo. "Beneficial Herbs and Spices." In Nutrition, Fitness, and Mindfulness, 65–85. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30892-6_6.

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Farrell, Graham. "Herbs, Spices and Flavourings." In Crop Post-Harvest: Science and Technology, 317–33. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444354652.ch15.

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Pearson, A. M., and T. A. Gillett. "Herbs, Spices, and Condiments." In Processed Meats, 311–32. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_12.

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Conference papers on the topic "Cooking (herbs and spices)"

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Sivicka, I., G. Krūmiņa-Zemture, and G. Līnīte. "Herbs and spices mentioned in first Latvian cookbooks." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759001.

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Khrisne, D. C., and I. M. A. Suyadnya. "Indonesian Herbs and Spices Recognition using Smaller VGGNet-like Network." In 2018 International Conference on Smart Green Technology in Electrical and Information Systems (ICSGTEIS). IEEE, 2018. http://dx.doi.org/10.1109/icsgteis.2018.8709135.

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Sarojam, P., D. Hoult, and J. M. Chen. "Heavy metal characterization of Chinese spices and herbs using GFAAS and CVAAS." In Sustainability Today. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/st110201.

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Ramteke, Archana M., Pankaj B. Gourand, and Sanjay M. Malode. "Role of isolated compounds from spices and herbs in natural medicinal care or therapy-A review." In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON MATHEMATICAL SCIENCES AND TECHNOLOGY 2022 (MATHTECH 2022): Navigating the Everchanging Norm with Mathematics and Technology. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0183505.

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Koleva, Zdravka. "OPPORTUNITIES OF GAMEWORKING IN INTERACTIVE ONLINE COMMUNICATIONS BETWEEN AGRICULTURAL PRODUCERS AND CONSUMERS OF THEIR PRODUCTS." In AGRIBUSINESS AND RURAL AREAS - ECONOMY, INNOVATION AND GROWTH 2021. University publishing house "Science and Economics", University of Economics - Varna, 2021. http://dx.doi.org/10.36997/ara2021.192.

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The elements and mechanics introduced by the games are accepted for the gameplay, in a context different from the game one. Researchers find great potential in its implementation, but also take into account the need for training and building a code of ethics in its planning and implementation. Extremely vulnerable are the groups of vegetable growers, producers of fruits, herbs, spices, etc., who face new challenges related to the need to reach quickly and in a very short period of time to a large number of consumers in order to maintain a competitive price. This requires the use of new approaches to communication and motivation of desired behaviour by consumers. By playing games, some of the difficulties can be overcome, but without state support it is possible to deepen other problems, which will lead to the bankruptcy of young unfortified businesses. The purpose of the report is to indicate the possibilities of gamification to increase the commitment to the activities of domestic producers, solidarity with their efforts through awareness of the importance of consuming food products produced with minimal or no harmful preparations, encouraging the frequency of buying from a manufacturer or site, and other. Gaming can be an extremely powerful tool that should be used to motivate behaviour that joins a common cause - maintaining and restoring small and medium-sized businesses engaged in the agricultural sector.
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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
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Gutium, Olga, and Viorica Cazac-Scobioala. "Nettles — miraculous plant in traditional dishes." In Simpozion internațional de etnologie: Tradiții și procese etnice, Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2023. http://dx.doi.org/10.52603/9789975841733.09.

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Traditional food plays an important role in local identity, consumer behaviour, the transfer of cultural heritage to future generations and the interaction of this heritage with the rest of the world. Local products are, as a rule, natural products, which have a high nutritional and biological value and are perfectly inscribed in the national food traditions. Until the advent of agriculture, the fi rst foods for our ancestors were those picked up from nature. Th ey had a longer life expectancy and a stronger immune system, and this is probably due to their diet rich in herbs and raw products. Nettles play an important role in nutrition and health, especially in spring aft er the relative shortage of fresh sources of vitamins in the winter period, when the nutritional qualities of vegetables and food are low. Th e preliminary study carried out in the fi eld, found that nettles were used in various traditional dishes in various regions of the Republic of Moldova such as: soups, broths, stews, sauces, fasting food, pilafs, salads, pies, canned food for the winter, spices, drinks, tinctures, etc. Th ese plants were also used in traditional medicine, methods of care and health, craft smanship (making textile fi bers, coarse fabrics, fi shing ropes, paper), fodder for animals, destruction of insects and pests in the garden, etc. According to popular beliefs, many customs and superstitions are related to nettles. Th ey are associated with their protective force, with their endowment to heal and maintain people’s health, to remove unclean forces; bundles of nettles were hung at the entrance and corners of the house, animal stables, etc. In the framework of the study of the state program 20.8009.0807.17 analyzing the composition and physico-chemical properties of nettles and of dishes with the use of nettles, a fairly high biological value of these plants was noted. Nettles are rich in substances of protein nature, having a large number of amino acids, carbohydrates, vitamins C, B2, and K pantothenic acid, folic acid, chlorophyll, carotene, calcium salts, magnesium, iron, silicon, phosphates, etc.
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Reports on the topic "Cooking (herbs and spices)"

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Kanner, Joseph, John O. Kinsella, Dan Palevitch, Eli Putievsky, and Uzi Ravid. Herbs and Spices as Potential Sources of Natural Antioxidants. United States Department of Agriculture, January 1986. http://dx.doi.org/10.32747/1986.7566727.bard.

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Gray, Kirstin, Paul Hancock, Simon Haughey, Timothy Wilkes, Natasha Logan, and Chris Elliott. Review of methods for the analysis of culinary herbs and spices for authenticity. Food Standards Agency, March 2024. http://dx.doi.org/10.46756/sci.fsa.fod541.

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The main aim of this project was to identify methods for the analysis of culinary herbs and spices, in their dehydrated or dried form, for authenticity with a focus on detecting deliberate adulteration.
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Botulinum Neurotoxin-Producing Clostridia, Working Group on. Report on Botulinum Neurotoxin-Producing Clostridia. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.ozk974.

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In 1992 a working group of the UK Advisory Committee on the Microbiological Safety of Food presented a report on Vacuum Packaging and Associated Processes regarding the microbiological safety of chilled foods. The report supported subsequent guidance provided by the UK Food Standards Agency for the safe manufacture of vacuum packed and modified atmosphere packed chilled foods. In 2021 the ACMSF requested that a new subgroup should update and build on the 1992 report as well as considering, in addition to chilled foods, some foods that are intended to be stored at ambient temperatures. The new subgroup agreed a scope that includes the conditions that support growth and/or neurotoxin formation by C. botulinum, and other clostridia, as well as identification of limiting conditions that provide control. Other foodborne pathogens that need to be considered separately and some foods including raw beef, pork and lamb were explicitly excluded. The subgroup considered the taxonomy, detection, epidemiology, occurrence, growth, survival and risks associated with C. botulinum and other neurotoxin-forming clostridia. There has been no significant change in the nature of foodborne botulism in recent decades except for the identification of rare cases caused by neurotoxigenic C. butyricum, C. baratii and C. sporogenes. Currently evidence indicates that non-clostridia do not pose a risk in relation to foodborne botulism. The subgroup has compiled lists of incidents and outbreaks of botulism, reported in the UK and worldwide, and have reviewed published information concerning growth parameters and control factors in relation to proteolytic C. botulinum, non-proteolytic C. botulinum and the other neurotoxigenic clostridia. The subgroup concluded that the frequency of occurrence of foodborne botulism is very low (very rare but cannot be excluded) with high severity (severe illness: causing life threatening or substantial sequelae or long-term illness). Uncertainty associated with the assessment of the frequency of occurrence, and with the assessment of severity, of foodborne botulism is low (solid and complete data; strong evidence in multiple sources). The vast majority of reported botulism outbreaks, for chilled or ambient stored foods, are identified with proteolytic C. botulinum and temperature abuse is the single most common cause. In the last 30 years, in the UK and worldwide where a cause can be identified, there is evidence that known controls, combined with the correct storage, would have prevented the reported incidents of foodborne botulism. The subgroup recommends that foods should continue to be formulated to control C. botulinum, and other botulinum neurotoxin-producing clostridia, in accordance with the known factors. With regard to these controls, the subgroup recommends some changes to the FSA guidelines that reflect improved information about using combinations of controls, the z-value used to establish equivalent thermal processes and the variable efficacy associated with some controls such as herbs and spices. Current information does not facilitate revision of the current reference process, heating at 90°C for 10 minutes, but there is strong evidence that this provides a lethality that exceeds the target 6 order of magnitude reduction in population size that is widely attributed to the process and the subgroup includes a recommendation that the FSA considers this issue. Early detection and connection of cases and rapid, effective coordinated responses to very rare incidents are identified as crucial elements for reducing risks from foodborne botulism. The subgroup recommends that the FSA works closely with other agencies to establish clear and validated preparedness in relation to potential major incidents of foodborne botulism in the UK.
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