Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

  title={Valorization of pikliz: a spicy meal garnishment in Haitian cuisine},
  author={James Louis-Jean and Debbie Sanon and Kevin Louis-Jean and Nicole Sanon and Ruthonce Stvil Louis-Jean and Michelle L. Thomas},
  journal={Journal of Ethnic Foods},
The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This communication discusses the significance of… 
3 Citations

Exploring the philosophical values of kimchi and kimjang culture

Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage ( Brassica rapa ). Having been an

Integrated pond aquaculture and regional identity: ethnobiology of the golden humped tench of Poirino highlands, Northwest Italy

It is argued that ponds and tenches are core elements of the local social–ecological system, defining the cultural landscape and engendering a form of regional identity around them and is relevant to design sustainable systems of food production and to address possibilities of conservation of biodiversity and livelihoods in aquatic environments.

An assessment of gender norms of dietary habits at the time of climate change in Chandigarh, India

  • Suraj Das
  • Economics
    Ecofeminism and Climate Change
  • 2021
PurposeThe purpose of this present paper is twofold: (1) to study the role of gender in food preferences and (2) to study the change in food choice due to climate change in Chandigarh, India. Thus,



Glucosinolates and isothiocyanates in health and disease.

Bioavailability of beta-carotene is lower in raw than in processed carrots and spinach in women.

The results suggest that isomerization of beta-carotene by heat treatment does not negate the enhanced beta- carotene uptake associated with consuming commercially processed vegetables compared with raw vegetables.

The crystalline form of carotenes and the food matrix in carrot root decrease the relative bioavailability of beta- and alpha-carotene in the ferret model.

The results suggest that the food matrix, probably pectin-like fibers, and the crystalline form of carotenoids in carrot chromoplast are the primary factors that reduce the relative BV of carOTenoids from carrot juice.

Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method

The described in vitro digestion method allows a rapid estimation of carotene accessibility in processed carrots, which may reliably predict in vivo behavior.

Nutrients and bioactives in green leafy vegetables and cognitive decline

Consumption of approximately 1 serving per day of green leafy vegetables and foods rich in phylloquinone, lutein, nitrate, folate, α-tocopherol, and kaempferol may help to slow cognitive decline with aging.

In situ simultaneous analysis of polyacetylenes, carotenoids and polysaccharides in carrot roots.

Detailed information is revealed regarding the relative distribution of polyacetylenes, carotenoids, starch, and pectin in the investigated plant tissues.

Antimicrobial Effects of Mustard Flour and Acetic Acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica Serovar Typhimurium

It is indicated that acidic products may limit microbial growth or survival and that the addition of small amounts of acetic acid to mustard can retard the reduction of E. coli O157:H7 and L. monocytogenes.

Polyacetylenes from the Apiaceae vegetables carrot, celery, fennel, parsley, and parsnip and their cytotoxic activities.

Falcarinol proved to be the most active compound with a pronounced toxicity against acute lymphoblastic leukemia cell line CEM-C7H2, with an IC(50) of 3.5 micromol/L.