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Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis
Soy sauce, being a conventional condiment known for its rich flavor, has the ability to enhance the flavor of food and satisfy people's pursuits for...
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Solid-Phase Microextraction as a Promising Tool for the Determination of Volatile Organic Components in Vinegar
AbstractVinegar is a widely used acidic condiment in the world with wide varieties and different flavors. Aroma can be used as an important factor to...
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Horse-Radish, Long Pepper and Galangal
Horse-Radish At first, the chapter would discuss the description and distribution of the crop, to be followed by discussion on crop management and...
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Onion Vinegar Quality Evaluation and its Alleviate Oxidative Stress Mechanism in Caenorhabditis elegans Via SKN-1
Recently, there has been renewed interest in biorefining of agricultural onion into functional products. In this study, onion vinegar (OV) are...
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Proximate Analysis and Mineral Content of « Yët» (Cymbium sp.), used in Senegalese Cooking
A proximate analysis and the assessment of mineral content of a dried snail called “Yët” ( Cymbium sp ) were conducted in this study. “Yët” is an...
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Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods
Pixian broad bean paste (PBP) is a popular fermentation condiment known in home and abroad. Aroma is a significant index for evaluating PBP quality...
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Comparison and analysis of the volatile compounds in solid-state and liquid-state fermented vinegars
Globally, vinegar is a widely used acidic condiment with unique flavors and rich nutritional value. Aroma can be used as an important factor to...
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Comprehensive analysis of phenylpropanoids and butylidenephthalides in Angelica sinensis (Oliv.) Diels from different regions and processing methods by high-performance liquid chromatography combined with chemometrics
Angelicae sinensis radix is commonly used in Chinese medicine and is also widely used as a spice and condiment in many countries. Due to the...
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Garlic
Garlic (local name Lassan), belonging to the onion family, has long been recognized all over the world as a valuable condiment for making many foods...
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Post-harvest profile, processing and value addition of dried red chillies (Capsicum annum L.)
Chilli has dominated and retained an important place amongst the spices worldwide. They are dried ripe fruits intuitively consumed as a spice,...
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Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp.
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selected Bacillus ...
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Asafoetida or Asafetida
Asafoetid or Asafoetida is the dried latex or oleo-gum or gum oleoresin, exuded as a very thick and sticky and pasty sap or latex from the living...
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Neglected Plant Foods of Bangladesh
Bangladesh is an agricultural economy. Around 90% of the food requirements of the people of Bangladesh are met from the cereals grains and...
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The History of Kimchi and Jeotgal (Fermented Fish)
Techniques for fermenting kimchi and jeotgal were developed on the Korean Peninsula during the Primitive Pottery era as early as 6000 BCE, making for...
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Encapsulation of Cardamom Extracts
In recent years, natural products have drawn the interest of several researchers due to their widespread usage as dietary supplements and...
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Visualized detection of quality change of cooked beef with condiments by hyperspectral imaging technique
The heat treatment and seasoning of meat are indispensable before its consumption. In this work, the spectral characteristics of cooked meat and...
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Legislation and Biosecurity
As potential sources of biologically active compounds, the diversity and variability of the biochemical composition of the algal biomass make them a...
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Calamus or Sweet Flag
At first, the chapter would discuss the description and distribution of the crop. Details on area, production and trade would follow. This would be...
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The Quality Evaluation of Cinnamon
Cinnamon has been used for many years as a food additive and as a source of bioactive compounds to improve the quality of life of humans. However, it...