Gotowe bibliografie tematyczne / Food condiment

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Food condiment”

Autor: Grafiati
Data publikacji: 3 czerwca 2025
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Food condiment"

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Pellegrino, Robert, Brittany Frederick, Vishwesh Tijare, et al. "The influence of condiment availability on cuisine selection." British Food Journal 119, no. 6 (2017): 1313–23. http://dx.doi.org/10.1108/bfj-08-2016-0353.

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Purpose In most restaurants or dining facilities, even though a set of condiments such as salt, black pepper, ketchup, and mustard, is placed on the tables, and such condiments are a staple of many cuisines, they have been largely ignored with respect to understanding their effects on food choice. The purpose of this study is to determine whether condiments placed on tables at dining facilities can affect consumers’ cuisine selection. Design/methodology/approach Four individual booths were set up with four different condiment configurations: 1) branded ketchup and mustard, 2) unbranded ketchup
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Jude, C. Nnaji, and N. Emmanuel Prosper. "Trace Metals in Food Condiments Processed with Manual Metallic Grinders." Pharmaceutical and Chemical Journal 3, no. 1 (2016): 172–77. https://doi.org/10.5281/zenodo.13740528.

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The study was conducted in order to determine the effect of metallic manual grinding machine on metal concentrations in food condiments. Food condiments (tomato, crayfish, dika nut, melon and pepper) were purchased from three local markets (Ndoro, Ubani and Ahiaeke) and were each divided into two parts. One part of each condiment from a specific market was pulverized with plastic mortar and pestle while the other part was pulverized using manual grinding machine. In all, three different metallic grinders (Corona<sup>&reg;</sup> brand) were used for the three condiment lots from the three marke
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VIRAY, M. A., J. WAMALA, R. FAGAN, et al. "Outbreak of type A foodborne botulism at a boarding school, Uganda, 2008." Epidemiology and Infection 142, no. 11 (2014): 2297–301. http://dx.doi.org/10.1017/s0950268814000387.

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SUMMARYBotulism has rarely been reported in Africa. In October 2008, botulism was reported in three Ugandan boarding-school students. All were hospitalized and one died. A cohort study was performed to assess food exposures among students, and clinical specimens and available food samples were tested for botulinum toxin. Three case-patients were identified; a homemade, oil-based condiment was eaten by all three. In the cohort study, no foods were significantly associated with illness. Botulinum toxin type A was confirmed in clinical samples. This is the first confirmed outbreak of foodborne bo
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M. L., Abu. "A Review of the Efficiency of Ocimum Gratissimum as a Vegetable Condiment." African Journal of Agriculture and Food Science 7, no. 2 (2024): 219–30. http://dx.doi.org/10.52589/ajafs-cksmj20q.

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People from various socioeconomic backgrounds use and consume a vast variety of condiments on a regular basis. Therefore, condiments could be used as dietary transporters for micronutrients to counteract deficits in micronutrients, which is a problem in many nations, including Nigeria. Vegetables are a vital component of a balanced diet and a good source of minerals, antioxidants, and bioactive compounds, among other nutrients. Ocimum gratissimum, or scent leaf as it is affectionately known in Nigeria, is a common vegetable that is widely cultivated. This article reviewed O. gratissimum as a c
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Khunsee, Att, Jiraphat Kaewsritong, and Khongsak Srikaeo. "Clean label approach for condiment sauces: A case in Thai style sauces." Multidisciplinary Science Journal 6, no. 12 (2024): 2024255. http://dx.doi.org/10.31893/multiscience.2024255.

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Clean label food which contains fewer synthetic chemicals, shorter ingredient lists, and minimally processed ingredients, drives extensive attention from both industries and consumers. Clean label food products have gained popularity in the food market recently. This study employed both scientific and strategic techniques to address the issues regarding approaches for clean label implementation in Thai style condiment sauces. The quality and safety parameters of four popular condiment sauces were evaluated. Results suggested that all four condiment sauce samples can be classified as high acid
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Matuszek, Dominika, Karol Bierczyński, Andżelika Jędrysiak, and Angelika Kraszewska. "Homogeneity of the selected food mixes." Czech Journal of Food Sciences 39, No. 3 (2021): 197–207. http://dx.doi.org/10.17221/225/2020-cjfs.

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The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called
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Leung, Kin Sum, Ho Hang Leung, Ching Yu Wu, Jean-Marie Galano, Thierry Durand, and Jetty Chung-Yung Lee. "Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon." Biomolecules 9, no. 8 (2019): 313. http://dx.doi.org/10.3390/biom9080313.

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Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capac
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Wu, Zhong Ling, Zhong Qiang He, and Mao Zhang Guo. "Determination of Nine Food Additives in Condiment by High Performance Liquid Chromatography." Applied Mechanics and Materials 140 (November 2011): 302–8. http://dx.doi.org/10.4028/www.scientific.net/amm.140.302.

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The HPLC method has been developed for the determination of nine food additives (acesulfame-potassium, benzoic acid, sodium saccharin, sorbic acid, dehydroacetic acid, aspartame, methylparaben, ethylparaben, propylparaben) in condiments. Samples were precipitated , tested by the reverse-phase high performance liquid chromatography instrument with photodiode array detector . All the compounds exhibited good linear relationship with the correlation coefficient from 0.9991 to 0.9998. The recoveries were range from 87.1% to 108.5 % with the RSD values from 1.61 % to 5.13 % at the spiked levels fro
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Djohar, M. Alaksmar, Semuel Marthen Timbowo, and Feny Mentang. "TINGKAT KESUKAAN PANELIS TERHADAP PENYEDAP RASA ALAMI HASIL SAMPING PERIKANAN DENGAN EDIBLE COATING DARI KARAGENAN." MEDIA TEKNOLOGI HASIL PERIKANAN 6, no. 2 (2018): 37. http://dx.doi.org/10.35800/mthp.6.2.2018.19507.

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Product of fish procecing industry called “juice water” contain a lot amino acid compound. The aim of this study was analyze sonsory characteristic of natural condiment made from” juice water” by product of fishery industry , coated with karagenan edible. The method of this study of natural condimenent coated karagenan coating where assessed by trained panelis using by sensory attributes (odor, colour apparance and taste).The result indicate potencial of natural condiment for seasoning development.This research aims to be able to produce natural flavor that made from raw material of liquid was
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Souza, Alexandra de, Alba Regina Pereira Rodrigues, Michele Nayara Ribeiro, and Veridiana de Carvalho Antunes. "A study on the consumption of coriander (Coriandrum sativum L.) and consumers' perception of its functional properties." Research, Society and Development 11, no. 14 (2022): e91111436010. http://dx.doi.org/10.33448/rsd-v11i14.36010.

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Coriander (Coriandrum sativun L.) is a vegetable widely produced and consumed in Brazil being widely used as a condiment in many dishes. It has an excellent nutritional value as a source of calcium, iron, vitamin C. Furthermore it has functional properties such as anti-inflammatory, antioxidant and antimicrobial. Although it has so many benefits, there are few studies in this field that specifically analyze the use of that vegetable as condiment in food exploring its potential to add flavor. This way, this research carried out a survey on the consumption of coriander as condiment and evaluated
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Rozprawy doktorskie na temat "Food condiment"

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Amaral, Renata Alexandra Tavares. "Avaliação da conservação após abertura de condimentos e aditivos, utilizados em processados de carne." Master's thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22611.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>O presente trabalho descreve as atividades desenvolvidas durante o estágio curricular efetuado na empresa Irmãos Monteiro, S.A., no âmbito do mestrado em Biotecnologia Alimentar. A deterioração dos alimentos ao longo do tempo pode atribuir-se a causas e parâmetros diversos, desde deterioração microbiológica, química e física. Por esta razão é importante e necessário determinar o seu tempo de prateleira. A empresa Irmãos Monteiro, S.A. possui condimentos e aditivos que, por serem pouco utilizados, estão muito tempo com embalagem aberta, qu
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Aguirre, Medrano Rosa Virginia. "Características físicas y químicas de los rizomas de la Curcuma longa variedad Perú." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 1986. https://hdl.handle.net/20.500.12672/7905.

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El documento digital no refiere asesor<br>Busca conocer las características físicas y químicas, y las posibles causas que le dan el color marrón-rojizo a la Curcuma longa variedad Perú. Se realiza un estudio preliminar que forma parte del programa de investigación sobre Curcuma longa y colorantes amarillos que realiza el profesor Segundo Gibaja Oviedo en la Universidad Nacional Mayor de San Marcos. Encuentra que los rizomas de la Curcuma longa variedad Perú tienen tres formas: unos son alargados y enteros, otros son alargados y seocionados longitudinalmente, y un tercer grupo está formado por
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Regalado, Bobadilla Glenda Stephanie. "Estudio de mercado para la introducción de un condimento de loche en la ciudad de Chiclayo." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2019. http://hdl.handle.net/20.500.12423/1945.

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La industria de los condimentos se encuentra en uno de sus mejores momentos a través de la historia, y es que el fenómeno mundial de la pasión por la gastronomía ha desatado una creciente tendencia por el descubrimiento de nuevos sabores sustanciales en la preparación de las comidas. La región de Lambayeque - Perú, goza de un marcado reconocimiento en todo el país por su sabor en la cocina debido a un ingrediente fundamental, el loche. Éste a pesar de su importancia, sólo puede ser cultivado óptimamente en ésta área geográfica y en época de invierno, creando así una demanda insatisfecha y prec
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Soto, Diaz Claudia Lisset. "Proyecto de inversión privada para la comercialización de sazonador de loche en presentación en bolsa de 250 g dirigido a restaurantes-Lambayeque." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2020. http://hdl.handle.net/20.500.12423/3091.

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El propósito de este proyecto es conocer y determinar la viabilidad, rentabilidad económica y financiera de la implementación de la empresa comercializadora “GoumetClauts” S.R.L en la ciudad de Chiclayo y departamento de Lambayeque. Para este proyecto se determinó conveniente realizar un tipo de investigación proyectiva de acuerdo a la investigación holística, que desarrolla una propuesta técnica y económica. Para ello, se realizaron investigaciones sobre la aceptación del loche en polvo en presentación de bolsas de 250g a un precio de venta de $0.44 lo cual permitió comprobar que existe una d
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Ramírez, Ocaña Marcia Gianella. "Proyecto de inversión privada para la comercialización de sazonador de loche en presentación de bolsa de 35 g dirigido a bodegas - Chiclayo." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2020. http://hdl.handle.net/20.500.12423/3051.

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El propósito de este proyecto es conocer y determinar la viabilidad, rentabilidad económica y financiera de la implementación de la empresa comercializadora “SICÁNLAMBAYEQUE” S.R.L en la ciudad de Chiclayo. Para este proyecto se determinó conveniente realizar un tipo de investigación proyectiva de acuerdo a la investigación holística, que desarrolla una propuesta técnica y económica. Para ello, se realizaron investigaciones sobre la aceptación del loche en polvo en presentación de bolsas de 35g a un precio de venta de $0.34, permitió comprobar que existe una demanda insatisfecha de 1,867,812.7
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Piedade, Karen Rother. "Uso de ervas aromáticas na estabilidade oxidativa de filés de sardinha (Sardinella brasiliensis) processados." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-08112007-114206/.

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Durante as últimas décadas a preocupação do consumidor em relação à qualidade dos alimentos cresceu consideravelmente, juntamente com a procura por alimentos funcionais ou componentes alimentares ativos fisiologicamente, também designados bioativos. Paralelamente objetiva-se a redução do emprego de produtos sintéticos em alimentos industrializados fortalecendo o apelo de que o alimento deve desempenhar funções terapêuticas e ainda não trazer riscos à saúde. Os peixes são alimentos que atendem bem a alguns desses requisitos já que possuem ácidos graxos poliinsaturados essenciais omega-3. A sard
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Alezandro, Marcela Roquim. "Determinação de isoflavonas e capacidade antioxidante de alimentos industrializados à base de soja e/ou produtos derivados consumidos no Brasil." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26062009-135840/.

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A soja contém alto conteúdo protéico e de lipídeos poliinsaturados e representa a principal fonte de isoflavonas. Por este grão não fazer parte da dieta brasileira, produtos contendo soja surgiram no mercado como fontes de isoflavonas, adaptados ao paladar da nossa população. Os condimentos também têm sido incorporados aos ditos \"alimentos funcionais\" pela sua relação com efeitos benéficos à saúde. Este trabalho objetivou determinar o teor de isoflavonas dos produtos contendo soja e/ou derivados, o teor de flavonóides de diferentes condimentos e marcas, e a capacidade antioxidante destas amo
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Cosquillo, Rafael Martha Francisca. "Efecto antioxidante, antitumoral y genotóxico del extracto crudo y etanólico del rizoma de Curcuma longa L. “palillo”." Master's thesis, Universidad Nacional Mayor de San Marcos, 2019. https://hdl.handle.net/20.500.12672/11446.

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Determina el efecto antioxidante, genotóxico y antitumoral in vitro del extracto crudo y etanólico del rizoma de Curcuma longa L. La capacidad antioxidante fue determinada in vitro mediante los ensayos 2,2-difenil-1-picrilhidrazilo (DPPH) y ácido 2,2-azinobis-3-etilbenzotiazolin-6- sulfónico (ABTS). El efecto genotóxico en el ADN genómico humano fue evaluado mediante el método Tomasevich. El efecto antitumoral fue mediante exposición de los extractos y 5-FU en líneas celulares. El extracto crudo y etanólico presentaron para el radical DPPH un IC50 de 17,01 ± 0,004 μg/mL y 64,β6 ± 0,00β μg/mL;
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Książki na temat "Food condiment"

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Korobkina, Z. V. Tovarovedenie vkusovykh tovarov. 2nd ed. "Ėkonomika", 1986.

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Group, Mintel International, ed. Food and drink - Octoberr 1997: Condiment sauces, morning goods, off trade lager, pizza, sweet biscuits. Mintel International Group, 1997.

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Choate, Judith. The best little book of preserves & pickles: Easy jams & jellies, chutneys & condiments, sauces, spreads & syrup. Red Rock Press, 2011.

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Naruse, Uhei. 47 todō fuken dentō chōmiryō hyakka. Maruzen Shuppan, 2013.

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Aikman-Smith, Valerie. Salt: Cooking with the world's favorite seasoning. Ryland Peters and Small, 2009.

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Ishigaki, Satoru. Sake to chōmiryō, hozonshoku. Yoshikawa Kōbunkan, 2019.

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Anneser, Allison. Refined to real food: Moving your family towards healthier, wholesome eating. J.N. Townsend Pub., 2005.

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Schlesinger, Chris. Salsas, Sambals, Chutneys & Chowchows. HarperCollins, 2009.

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Schlesinger, Chris. Salsas, sambals, chutneys & chowchows. William Morrow and Co., 1995.

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Schlesinger, Chris. Salsas, sambals, chutneys & chowchows. William Morrow, 1993.

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Części książek na temat "Food condiment"

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Brimelow, C. J. B. "Sauces, pickles and condiments." In Physico-Chemical Aspects of Food Processing. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4613-1227-7_19.

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Mouritsen, Ole G. "Side Dishes and Condiments." In SUSHI Food for the eye, the body & the soul. Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0618-2_17.

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Matsumoto, Takeshi, Akiko Matsumoto, Harukuni Tokuda, and Hoyoku Nishino. "Antitumor Promoters from Plants Used as Condiments or Garnishes." In Food Factors for Cancer Prevention. Springer Japan, 1997. http://dx.doi.org/10.1007/978-4-431-67017-9_53.

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Ho, Chi-Tang, Jiangang Li, and May-Chien Kuo. "Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods." In Flavor Chemistry of Ethnic Foods. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_6.

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Hemingway, J. S. "MUSTARD AND CONDIMENT PRODUCTS." In Encyclopedia of Food Sciences and Nutrition. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00816-6.

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El-Shattory, Y., Saadia M. Aly, and M. G. Megahed. "Performance characteristics of some synthetic emulsifiers." In Gums and Stabilisers for the Food Industry 7. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199634651.003.0006.

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Abstract Many of our foods are emulsions. The commonly recognized ones are milk, butter, mayonnaise, salad dressings, gravies, and ice cream. Some of the other easily recognized emulsions and foods in which emulsions are an important step in production are beverages, cakes, candy, frostings, marshmallow, condiment preparations, shortening, margarine, pickles, flavoring oils, yeasts and eggs (1).
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Payal, Kusum, Kottapalli S. Rao, R. K. Maikhuri, and L. S. Kandari. "Ethnobotanical Assessment of Endangered Allium stracheyi (Baker)." In Advances in Medical Diagnosis, Treatment, and Care. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1320-0.ch001.

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Ethnobotanical and economic studies endorse Allium stracheyi Baker, of the Alliaceae family, for future food and health security. The species is important to the socio-cultural, spiritual, and medicinal lives of the indigenous Himalayan people and those in the surrounding urban and peri-urban areas. The species is used by the indigenous Bhotiya people as a flavoring, spice/condiment (Jambu Faran), and a remedy for colds/coughs, jaundice, stomachaches, and various other ailments. A perennial, medicinal, and aromatic plant (MAP) species, A. stracheyi is harvested two or three times annually and
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I. Ojadi, Francis-Xavier. "Sustainable Agricultural Practices: Value Chain of Egusi, A Local Soup Condiment in Nigeria." In Sustainable Development. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109854.

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Agriculture is one of the prevalent economic activities in Nigeria with different crops cultivated in diverse regions of the country. The justification for this study is based on Egusi being a food item used by almost 50% of Nigerian households and eateries on a recurring basis in the country, yet it is not known if sustainable agricultural practices are adopted in the value chain. Most farmers are not aware of the harmful effects of intensive agricultural practices and therefore, may be exposed to the use of unsustainable agricultural methods. This research intends to investigate the common a
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GARBY, LARS. "Condiments." In Iron Fortification of Foods. Elsevier, 1985. http://dx.doi.org/10.1016/b978-0-12-177060-0.50020-7.

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"Condiments." In A Handbook of Food Processing in Classical Rome. BRILL, 2006. http://dx.doi.org/10.1163/9789047410164_010.

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Streszczenia konferencji na temat "Food condiment"

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Scherer, Cátia Daiane, Maria de Jesus Alcano, Évelin Francine Wigmann, et al. "Fungos com Potencial Toxigênico em Condimentos." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-052.

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Raporty organizacyjne na temat "Food condiment"

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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from Bioneutra Incorporated, North America (“the applicant”) for the authorisation of the proposed extension of use of isomalto-oligosaccharides (IMOs) as a novel food. The novel food are IMOs which are intended to be used as a food ingredient and as an ingredient in food supplements. IMOs are manufactured by the enzyme hydrolysis of starch which is sourced from different plant crops (e.g., cereals, legumes, and roots). IMOs are currently authorised as a novel food in the UK (assimil
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Opportunities and drivers for SME agribusinesses to reduce food loss in Africa and Asia. Commercial Agriculture for Smallholders and Agribusiness (CASA), 2023. http://dx.doi.org/10.1079/20240191175.

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Climate change, conflict, and the COVID-19 pandemic and its aftermath have caused a sharp increase in food insecurity globally. Reducing food loss - a decrease in the quantity and/or quality of food that takes place from production through to processing - in places where food insecurity is most severe has the potential to be a win-win for food security, climate outcomes, and for commercially driven agribusinesses. This report reviews the common drivers of food loss in sub-Saharan Africa and South Asia, which include inadequate storage, lack of cold chain, and poor post-harvest and distribution
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