Spices and Seasonings

Chi, Suey-Ping; Wu, Yun-Chu

doi:10.1002/9780470376430.ch9

Cited by 7 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In previous years, many food industry countries have become more interested in using natural flavors in the preparation of various food products [4]. The major flavor components are found in spices given in Table 2.…”

Section: Spices As Sources Of Natural Flavors and Essential Oilsmentioning

confidence: 99%

“…Most commonly spices and herbs are used in the preparation of different processing products like pickles, flavor sauces, salad dressings, bakery products, vinegar, beverages, meat products, and sausages. Furthermore, spices and herbs are excellent sources of phenolic and polyphenolic compounds with bioactive functions and phytochemicals [4][5][6][7]. Over the past few decades, there has been a significant increase in research into their health benefits, protect the spice crop, and ways to use them in the diet, as many herbs and spices have possessed properties associated with reducing the risk of chronic diseases [8].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Introductory Chapter: Herbs and Spices - An Overview

Ahmad¹,

Imran²,

Khan³

et al. 2021

Herbs and Spices - New Processing Technologies

View full text Add to dashboard Cite

Section: Spices As Sources Of Natural Flavors and Essential Oilsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Introductory Chapter: Herbs and Spices - An Overview

Ahmad¹,

Imran²,

Khan³

et al. 2021

Herbs and Spices - New Processing Technologies

View full text Add to dashboard Cite

“…The terms spices and herbs, also known as seasonings, are usually used together to describe bark, buds, flowers, leaves, fruits, bulbs, roots or seeds derived from a group of aromatic plants. In general, spices are highly aromatic due to their high contents of essential oils, whereas herbs are low in essential oils and usually used to produce delicate or subtle flavors in food preparations (Chi and Wu, 2007). Spices have been recognized to possess medicinal properties and their uses in traditional system of medicines have been known since long.…”

Section: Introductionmentioning

confidence: 99%

Addition of grape extracts can enhance quality of natural seasonings by changing their physicochemical properties

Kim¹,

Dhungana²,

Zi³

et al. 2014

Afr. J. Biotechnol.

View full text Add to dashboard Cite

The present study was aimed to evaluate the application of different concentrations of grape extract on the physicochemical properties of natural seasonings. The results show that increase in concentration of grape extract (0 to 20%) significantly reduced the lightness (34.75 to 28.3) and yellowness (15.33 to 10.64), however increased the redness (0.98 to 1.5) values of natural seasonings. The mineral contents of zinc and iron were raised by the addition of grape extracts but potassium, magnesium, calcium and sodium were reduced. The antioxidant activity, as 1,1-diphenyl-2-picrylhydrazyl (DPPH), of seasonings increased by up to 6.21% with the addition of 20% grape concentration extract. Total phenolic content was also significantly increased with the addition of concentrated grape extract. Reactive oxygen species (ROS) as superoxide anion and hydroxyl radical were significantly reduced with the addition of grape extract. The amino acids analysis showed that concentration of few amino acids like aspartic acid, proline, alanine, cysteine, valine, methionine, isoleucine, leucine, and lysine were elevated, conversely while threonine, serine, glutamic acid, glycine, tyrosine, phenylalanine, histidine, and arginine were found declined with higher proportion of grape extract in the seasoning. Results suggest that addition of grape extract may enhance the physicochemical properties as well as health potential of natural seasonings.

show abstract