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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 ...
Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
(Pergamon-Elsevier Science Ltd, 2012)
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)
The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausageO efeito da redução de sódio e o uso de ervas e especiarias sobre a qualidade e segurança de mortadela
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012)
Handbook of herbs and spices
(Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, 2010)