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Bibliografías temáticas / Cooking (Mint)

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Artículos de revistas

Literatura académica sobre el tema "Cooking (Mint)"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 31 de julio de 2024

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Artículos de revistas sobre el tema "Cooking (Mint)"

1

Naureen, Irum, Aisha Saleem, Fabiha Sagheer, et al. "Chemical Composition and Therapeutic Effect of Mentha Species on Human Physiology." Scholars Bulletin 8, no. 1 (2022): 25–32. http://dx.doi.org/10.36348/sb.2022.v08i01.004.

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Plants are rich in phytochemical compounds that offer a source of dietary ingredients used to treat various ailments and problems. Among medicinal plants, mint (Mentha species) exhibits multiple health beneficial properties, such as prevention from cancer development and anti-obesity, antimicrobial, anti-inflammatory, anti-diabetic, and cardioprotective effects, as a result of its antioxidant potential, combined with low toxicity and high efficacy. Essential oils from mint have also been found to exert antibacterial activities. Using fresh mint and other herbs and spices in cooking can help a

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2

Mamataeva, А. Т., Sh А. Abzhanova, А. N. Aralbaeva, R. S. Utegalieva, G. А. Saginbek, and K. I. Almagambetova. "The use of plants with high antioxidant activity in cooking." Journal of Almaty Technological University, no. 3 (September 24, 2022): 19–25. http://dx.doi.org/10.48184/2304-568x-2022-3-19-25.

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The quality of food has a significant impact on human health and longevity. Antioxidants are found in large quantities in herbaceous plants. Therefore, foods with high antioxidant activity can be considered one aspect of their quality. Antioxidants, in turn, are a form of activity that inhibits the free-radical oxidative processes that occur in living organisms. Consumption of foods high in antioxidants helps maintain normal human health. Antioxidants are used as food supplements or in prepared meals. Therefore, this article discusses the preparation of food using herbs with high antioxidant a

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3

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 (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 w

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4

Nwankwo, Chibuzo, Chigozie Francis Okoyeuzu, and Ikpeama Ahamefula. "Electrohydrodynamic, oven and natural drying of mint leaves and effects on the physiochemical indices of the leaves." Research in Agricultural Engineering 66, No. 3 (2020): 89–96. http://dx.doi.org/10.17221/21/2020-rae.

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The efficiency of three modified plastic digesters (3.6 m<sup>3</sup> each) using food waste for biogas generation in cooking food was evaluated. The experiment was laid out based on a completely randomised design. A plastic tank was modified as a biodegradation system for food waste digestion to generate a biogas. The biochemical and chemical oxygen demand ranged from 44.58 to 49.62% and 130.42 to 139.20%, respectively, before digestion, but decreased significantly (P &lt; 0.05) after digestion. The pH of the fermenting slurry fluctuated (6.24–6.86) and an average biogas of 0.

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5

Nilsuwan, Krisana, Suriya Palamae, Jasmin Naher, Natchaphol Buamard, Bin Zhang, and Soottawat Benjakul. "Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing." Foods 13, no. 8 (2024): 1264. http://dx.doi.org/10.3390/foods13081264.

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Squid (Loligo vulgaris) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness of squid. Along with HPP, food preservatives from natural sources such as mint extract (ME), which are effective, safe, available, and cost-effective, are required. The present study aimed to investigate the combined effect of ME and HPP on the quality of refrigerated squid mantle cuts (SMC) over a period of 15 days. The time-kill profiles of ME and planktonic cell inactivation by HPP were assessed. ME (400 mg/L) inhibited

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6

Naveena, N., A. Vishnuvardhana Rao, and K. Bhaskarachary. "Effect of Boiling and Juicing on the Content of Polyphenols, Invitro Bioaccessibility and Antioxidant Activity of Commonly Consumed Vegetables and Fruits." Indian Journal of Nutrition and Dietetics 53, no. 4 (2016): 365. http://dx.doi.org/10.21048/ijnd.2016.53.4.8396.

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This study was aimed to investigate the effect of boiling and juicing on selected vegetables and fruits such as carrot, beetroot, tomato, mint leaves, pomegranate and apple. Total and individual polyphenols were evaluated by Folin-Ciocalteu and RP-HPLC. Antioxidant capacities of the selected foods were measured by DPPH, FRAP, ABTS and ORAC assays. In vitro bioaccessibility of total and individual polyphenols were analyzed by mimicking human gastro intestinal system. Results of this study revealed that pomegranate was found to be higher in total polyphenols (55.90±1.02) and the lesser content w

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7

Kelly, Lelia S., Michael Newman, and Ken Hood. "USING A CONSUMER HERB GARDENING STUDY TO DETERMINE PROGRAM AND PUBLICATION NEEDS." HortScience 41, no. 3 (2006): 499B—499. http://dx.doi.org/10.21273/hortsci.41.3.499b.

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Extension specialists are charged with developing programs and publications based on audience needs. In consumer horticulture it can be difficult to gauge the needs that are client driven rather than extension driven. This study was an attempt to gather herb gardening information directly from gardeners. In total, 188 Master Gardeners completed a questionnaire that included questions ranging from the use of OTC herbal supplements to preservation methods. Analysis of data indicated that, based on sex, age or household income, participants were not different in most of their responses. When aske

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8

Fatemeh, H. M. "HISTORY OF DISTILLATES AND MEDICINAL PLANTS AND THEIR PROPERTIES." AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA 21, no. 3 (2021): 38–44. http://dx.doi.org/10.24888/2541-7835-2021-21-38-44.

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The first use of medicinal plants in the Middle East dates back to the Paleolithic. Travelers and merchants introduced the Greek and Roman treatments to Chinese and Indian physicians, who mixed and practiced these practices with their own. But later, with the establishment of the Cru-sades, Greek (Islamic) medicine also found its way to European medicine. It should also be said that the production of sweat, including rose and rose-making in Iran is very old and has many us-es, such as rose water to perfume people They used it and used it for cooking food and sweets (halva, rice sweets, yellow

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9

cheslow, daniella. "Tasting the Brutality of Qaddafi's Regime." Gastronomica 12, no. 1 (2012): 13–17. http://dx.doi.org/10.1525/gfc.2012.12.1.13.

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Israeli-Tunisian artist Rafram Chaddad traveled to Libya in March 2010 to photograph the synagogues and cemeteries of Libya's vanished 2,500-year-old Jewish community. Libyan secret police arrested him and accused him of spying for Israel. Chaddad withstood electrocution, ten days with no sleep, and savage beatings with a lead pipe before spending months alone in a tiny cell. He was released five months later through back-channel negotiations. Today, what he remembers most is every dish his wardens served him, from cinnamon-stewed camel to stuffed tripe served over turmeric-saturated rice. His

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10

Faraone, Immacolata, Daniela Russo, Lucia Chiummiento, et al. "Phytochemicals of Minthostachys diffusa Epling and Their Health-Promoting Bioactivities." Foods 9, no. 2 (2020): 144. http://dx.doi.org/10.3390/foods9020144.

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The genus Minthostachys belonging to the Lamiaceae family, and is an important South American mint genus used commonly in folk medicine as an aroma in cooking. The phytochemical-rich samples of the aerial parts of Minthostachys diffusa Epling. were tested for pharmacological and health-promoting bioactivities using in vitro chemical and enzymatic assays. A range of radical scavenging activities of the samples against biological radicals such as nitric oxide and superoxide anion and against synthetic 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radica

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