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Proximate Composition and Antinutrient Contents of Some Common Spices in Nigeria
Proximate contents cyanogenic glycosides tannins saponins
2009/1/14
Indigenous Nigerian spices consist of parts of trees, shrubs and grass which abound in the tropical rain forest and savannah grassland zones. They are used principally to spice foods and drinks and as...
Phenolic Composition and Antioxidant Properties of Some Spices
Phenolic acids antioxidant spices tannin free radicals
2008/11/1
Aqueous methanolic extracts of 9 spices were investigated for their phenolic compounds composition and antioxidant properties. The spices investigated were, Laurel noblis (bay leaves), Rosimarinus off...
Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment
Food Irradiation oregano paprika thermoluminescence kinetics patameters dose-response fading
2008/10/25
The polyminerals content from commercial dust oregano and paprika were extracted and selected by sizes of < 10, 10-53, 53-74 and 74-149 µm and exposed to gamma radiation at different doses in th...
Irradiation of spices – a review
food irradiation spices essential oils GC GC/MS sensory quality olfactometry antioxidant activity EPR spectroscopy viscometry
2014/3/4
Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. ...