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A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
(Elsevier B.V., 2014-07-01)
Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently ...
Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
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 ...
Behavior of the wild coriander (eryngium foetidum L.) in subtropical conditions
(2002-02-27)
The adaptability of wild coriander (Eryngium foetidum L.) a seasoning and medicinal herb indigenous of the Amazon region was evaluated in a subtropical city of Sao Paulo, Brazil. Germination of seeds was extremely irregular ...
Behavior of the wild coriander (eryngium foetidum L.) in subtropical conditions
(2002-02-27)
The adaptability of wild coriander (Eryngium foetidum L.) a seasoning and medicinal herb indigenous of the Amazon region was evaluated in a subtropical city of Sao Paulo, Brazil. Germination of seeds was extremely irregular ...
Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015)
Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015)
Hierbas y especies culinarias : beneficios para la salud
(Foro de la Alimentación, la Nutrición y la Salud, 2021)
Las especias y hierbas culinarias aportan sabor, aroma y color a alimentos y bebidas. Estos atributos se deben a sus constituyentes químicos, que además les confieren actividad biológica. La función principal de las especies ...