ライフサイエンスコーパス: seasoning

1 ercial saffron samples (stigmas, powders and seasonings).

2 ng umami taste and widespread use as a dried seasoning.

3 ly different from any other depending on the seasoning.

4 ot induce very severe TAC decreases in these seasonings.

5 digested fractions compared with undigested seasonings.

6 cluding 27.2% from salt and 32.5% from salty seasonings, 24.0% came from restaurant or street food, a

7 Salt and salty seasonings added at the table accounted for 10.7% of sod

8 From 45th to 73rd min, the seasonings alleviated excessive oxidation of unsaturated

9 s is used in ethnobotany as food, beverages, seasoning and antiseptic remedies, among others.

10 the potential antioxidant capacities of the seasonings and of the probable beneficial effects of the

11 chemical profile and they are widely used as seasonings and traditional medicine.

12 Natural seasonings as salt alternatives are more appreciated tha

13 a functional food ingredient to be used as a seasoning both for their technological and functional pr

14 s, the bioactive compounds of wWPP used as a seasoning could be modified during storage.

15 mit of 0.02 mg kg(-1), were found in chicken seasoning cubes (mean = 0.0898 +/- 0.0378 mg kg(-1)).

16 between the chromatographic profiles and the seasonings have risen up.

17 ruderale is a food product used for seasoning in Central and Southern America.

18 RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction with

19 l lunches as fruit flesh and as flavoring or seasoning in ready-made sauces or dressings.

20 The seasoning in the meat, regardless of the storage method

21 ngested, the antioxidants contained in these seasonings may exert protective effects against oxidativ

22 but questions have been raised as to whether seasonings offset the benefits of peanuts alone.

23 ption sweet creamy, floral odour and Chinese seasoning powder).

24 ctions derived from the seedless wine pomace seasoning presented generally the highest antioxidant pr

25 This use, called seasoning, releases wine compounds into the spirit.

26 New powdered seasonings, rich in natural antioxidant compounds, have

27 udies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit s

28 t capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seed

29 The seasonings (saccharose, cooking wine, and soy sauce) fac

30 reated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs, only very little

31 er panel ranked the meat protein hydrolysate seasoning saltier than the salty standard seasoning solu

32 t foods and snacks, rice dishes, fat spread, seasoning sauces, salted and processed foods, and low in

33 te seasoning saltier than the salty standard seasoning solution (p<0.05) regardless of GlcN glycation

34 ), high in curry, herbal pepper, and chicken seasoning, the lowest concentration was in black pepper

35 re reported to be different depending on the seasonings through their ageing process.

36 ta vs. Campo) in Extremadura (Spain) and ham seasoning time (mid vs. end) in Emilia (Italy).

37 as the use of roasting bags along with some seasonings to cook chicken have become a trend to mainta

38 he diffusion of glucose and amino acids from seasonings to lean meat promoted the consumption of endo

39 ct was evaluated by submitting the different seasonings under study to simulated digestion followed b

40 rez have been characterised, regarding their seasoning, using chromatographic techniques.

41 This type of chemical seasoning was an unusual practice, unknown to later gene

42 tudy, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed p

43 mino acids were analyzed from soy sauces and seasonings, which revealed extraordinarily high d-Ala co

44 The contact of the seasoning with the meat can be considered safe as it doe