seasoning
National Institutes of Health
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Background: The objective of this study was to evaluate the effect of 4 selected food seasonings (labeled IS, KC, SMC and BS…
Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking…
BACKGROUND
Sudan I, a synthetic azo dye, is considered to be a genotoxic carcinogen and is prohibited in foodstuffs for any…
BACKGROUND
The present study focused on the antioxidant activities of aged oat (Avena sativa L.) vinegar. The antioxidant…
Paired USDA Select beef strip loins (n = 10), aged 2 d, were injected with either an alkaline-based (3.6% sodium chloride, 1…
The effects of seasoning treatment for fresh sugi wood meal on the mycelial growth of shiitake was investi-gated. The mycelial…
The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor…
In the first part of this paper, a model of moisture movement and strain development for a sapwood board being dried under high…