SEARCH · Search PubMed
Results for “Condiments”
Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.
Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.
[Allergic stomatitis with severe ulceration caused by a condiment (myristical)].
Explore the source record for details and available documents.
[Spices, aromatics, herbs and condiments; modificators of the organoleptic characteristics of foods].
Explore the source record for details and available documents.
[The physiological effects of spices and condiments. V. Salivary effects of paprika].
Explore the source record for details and available documents.
[Contributions to the physiology of spices and condiments. VII. Research on the mechanism of action on salivary gland function].
Explore the source record for details and available documents.
Evaluation of possible mutagenicity of the condiment clove when administered alone or in combination with caffeine in Drosophila melanogaster.
Explore the source record for details and available documents.
The fate of aflatoxins during the production of "Ogiri", a West African fermented melon seed condiment from artificially contaminated seeds.
Twenty-six market samples and four laboratory-prepared samples of "ogiri" were screened for aflatoxin contamination. Aflatoxins were not detected in any of the samples. The fermented product (ogiri) was prepared with Aspergillus flavus-contaminated melon seeds. Losses of 64.7% aflatoxin B1 and 82.9% aflatoxin G1 were observed at the end of the third day of fermentation of the ground melon seeds. The samples were completely detoxified at the fourth day of fermentation. Increase in pH of the mash from 6.2 to 7.2 was observed during fermentation.
Evaluation of a fluorescent antibody-enrichment serology combination procedure for the detection of salmonellae in condiments, food products, food by-products, and animal feeds.
The reliability of the enrichment serology (ES), fluorescent antibody (FA), and a combination of the FA and ES procedures for the detection of salmonellae were compared to the Salmonella cultural procedure outlined in the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM). A total of 126 subsamples from 22 different products were analyzed. By utilizing the BAM procedure as the reference standard, a total of 66 samples were positive for salmonellae. Within 44 h approximately 65% of the Salmonella-negative samples could be cleared by the FA test. At the end of 50 h 97% of the Salmonella-negative samples could be cleared by the combination FA-ES test. The FA procedure detected all 66 BAM positives but exhibited a high incidence of presumptive positives which were cultural negatives. The ES procedure detected 64 of the 66 BAM positives but exhibited a low incidence of presumptive positives which were cultural negatives. Incorporating positive FA and positive ES results in a combination FA-ES technique revealed that FA-ES positives were statistically equivalent to BAM positives.
[Establishment of machines of nutrition- and condiments branch for preparation of dermatologic preparations].
Explore the source record for details and available documents.
The histamine content of oriental foods.
Several of the symptoms of scombroid poisoning (i.e. histamine toxicity) resemble those observed in people suffering from Chinese restaurant syndrome. Therefore, the histamine content of representative Chinese cuisine, which included 31 common dishes, 12 condiments and 12 basic ingredients from several sources, was measured using a sensitive and specific radioenzymatic assay. A further enzymatic procedure involving diamine oxidase was used to verify that the substance measured was histamine. A total of 184 assays were performed on 57 samples in the study. High levels of histamine were found in the cheeses, which were used as positive controls (863.6 micrograms histamine/g blue cheese and 107.4 micrograms histamine/g Parmesan cheese), and in some common condiments, including tamari (2392.2 micrograms histamine/g sample) and one brand of soy sauce (220.4 micrograms histamine/g sample). The histamine content of four condiments and three common dishes was over 10 micrograms histamine/g sample, while four condiments and 16 common dishes contained less than 1 microgram histamine/g sample. Calculations involving representative amounts of food that can be consumed at a typical oriental meal suggest that, in some cases, histamine intake may approach toxic levels. The results are discussed with regard to the possible role of histamine in reactions associated with restaurant meals.
Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye.
Okpiye is a food condiment prepared by the fermentation of Prosopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96 h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10(6)-10(8) cfu/g. Several species of bacteria especially B. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis and Micrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made by Enterobacter cloacae and Klebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence of Proteus and Pseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show that Bacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.
Evaluation of the selenium and chromium content of plant foods.
In the present study the selenium and chromium content of different plant foods such as fruits, greens, flowers, vegetables, dried fruits, spices, condiments, cereals and pulses were analysed. The selenium values for cereals indehiscent vegetables, root vegetables, stem vegetables, pulses, fleshy vegetables, greens, fleshy fruits, condiment seeds, spices and dried fruits ranged between 24.2-32.16, 2.4-18.9, 2.8-21.5, 3.0-32, 48.7-92.5, 1.25-9.5, 3.0-8.2, 2.0-9.4, 6.2-66.2, 6.2-17.5 and 3.5-16.8 micrograms/100 g respectively. The chromium values for the same ranged between 48.2-52.6, 31.0-45, 21.2-25.7, 23.7-62.8, 15.0-43.5, 20.4-65, 14.2-42.1, 14.25-46.7, 58.4-150 and 96-168 micrograms/100 g respectively. Thus dried fruits have the highest chromium content and pulses the highest selenium content.
Mineral utilization by the lactating cow--chlorine.
Although used as a condiment and essential supplement since pre-Biblical times, chlorine as a part of the molecule salt has received little research effort by large animal nutritionists. Its low cost and the continued popularity of salt as a condiment and sodium supplement has precluded the appearance of chloride deficiencies. There is great variation in the chloride and sodium content of feedstuffs fed to lactating cows so that some formulations require no supplemental chloride or sodium. Chloride is highly available from feedstuffs, and when dietary chloride is low, the cow can reduce sharply her losses of chloride in urine, feces, skin secretions, and to some degree in milk. Clinical symptoms of chloride deficiency in the lactating cow include pica, lethargy, anorexia, lowered milk yield, constipation, and cardiovascular depression. Metabolic changes are expressed as a severe primary hypochloremia, secondary hypokalemia, and metabolic alkalosis. Requirement for chloride by the lactating cow is about .20%; a working allowance of .25% seems reasonable for cows in positive energy balance. With gradual resolution of the requirements for chloride and more data on chloride in feedstuffs, use of supplemental salt for either sodium or chloride can be reduced greatly.
[Elaboration of a dried-salted and smoked product using aquaculture species].
The purpose of this work was to adapt the procedure developed at the Instituto Nacional de la Nutrición Salvador Zubirán (INNSZ) for the conservation of the sardine to aquaculture species such as carp (Ciprinus carpio) and tilapia (Tilapia sp). The mixtures were designed on the basis of the chemical score method. The preparation of the patties included different fish presentations, and two methods were evaluated in order to obtain fish pulp. In the formulation of the final product, defatted soy, maize and wheat flour were included, as well as three different mixtures of condiments, which were then compared to the original formulation based on sardine. The raw materials and final products were subjected to sensory evaluation and to a shelf-life study. The results indicated that for these species, to obtain the fish pulp it is necessary to include one phase of the procedure, which can be manual or mechanical, because there are no significant differences between them. The formulations selected were: flour corn (10%)--flour soy (30%)--carp (60%), and flour corn (10%)--flour soy (22%)--tilapia (68%). In both cases the condiment mixture was eliminated, and only common salt was used. The protein content was of 40g/100g of the dry product, with a minimum shelflife of 12 weeks at room temperature (22 degrees-23 degrees C). During this period no rancidity developed, the product was microbiologically adequate for human consumption, and proved to have a higher sensory acceptance than sardine patties.
Iron fortification: an update.
Iron fortification is the optimal approach to reducing the high prevalence of iron deficiency in developing countries. Selection of the iron source entails a compromise between the use of inert compounds which are poorly absorbed and chemically reactive forms with high bioavailability. Although the vehicle and fortification compound must be chosen in tandem because most iron compounds cause discoloration or rancidity, the emphasis in this review is on the food vehicle. Technology for fortifying wheat flour and bread is well established and the use of these vehicles has probably had a significant impact on iron status in Western countries. Recent studies in India indicate that the fortification of common salt is technically feasible and field trials have shown a good hematological response. Similar success has been achieved by fortifying refined sugar with NaFeEDTA in Guatemala. Rice has advantages as a vehicle in those areas where it is the staple food but the technology requires further development. Fish-based condiments have been successfully fortified with NaFeEDTA and show promise as a vehicle in East Asian countries. The fortification of infant foods poses no technical problems and should be encouraged. Additional work is needed to identify other fortification options and to develop targeted fortification programs that will direct iron to those segments of a population in greatest need.
Diet and stomach cancer incidence. A case-control study in Turkey.
A case-control study of diet and stomach cancer was conducted in Ankara, Turkey, between December 1987 and March 1988. One hundred patients with adenocarcinoma of the stomach were matched with 100 control subjects according to age, sex, and residential area. A dietary questionnaire was administered to all subjects by one of the authors. Gastric cancer patients consumed less fresh fruit and yellow-green vegetables (P less than 0.0001) and meats (P less than 0.001), and more salted food (P less than 0.001), condiments (P less than 0.0001), and salt (P less than 0.001) compared with the control group. Twenty-four percent of the gastric cancer patients and 4% of the groups with regard to the consumption of starches, fried foods, cereals, milk, dairy products, tea, alcohol, and tobacco. Stomach cancer patients brushed their teeth less frequently (P less than 0.0001) and had more deficient teeth (P less than 0.0001) compared with the control group.
A case-control study of diet and gastric cancer in northern Italy.
Dietary factors in the aetiology of stomach cancer were investigated using data from a case-control study conducted in Northern Italy on 206 histologically confirmed carcinomas and 474 control subjects in hospital for acute, non-digestive conditions, unrelated to any of the potential risk factors for gastric cancer. Dietary histories concerned the frequency of consumption per week of 29 selected food items (including the major sources of starches, proteins, fats, fibres, vitamins A and C, nitrates and nitrites in the Italian diet) and subjective scores for condiments and salt intake. Pasta and rice (the major sources of starch), polenta (a porridge made of maize) and ham were positively related with gastric cancer risk, whereas green vegetables and fresh fruit as a whole (and specifically citrus fruit) and selected fibre-rich aliments (such as whole-grain bread or pasta) showed protective effects on gastric cancer risk. Allowance for major identified potential distorting factors (chiefly indicators of socio-economic status) reduced the positive association with pasta or rice consumption, but did not appreciably modify any of the other risk estimates. When a single logistic model was fitted including all food items significant in univariate analysis, the 3 items remaining statistically significant were green vegetables (relative risk, RR = 0.27 for upper vs. lower tertile), polenta (RR = 2.32) and ham (RR = 1.60). Indices of beta-carotene and ascorbate intake were negatively and strongly related with gastric cancer risk, but the association with these micronutrients was no longer evident after simultaneous allowance for various food items. An approximately 7-fold difference in risk was found between extreme quintiles of a scale measuring major positive and negative associations.
Chromium content of foods and diets.
Comparatively few valid data are available on the chromium content of foods and on the dietary chromium (Cr) intake of various populations. This is chiefly because of the difficulties encountered in contamination control during sampling, sample pretreatment, and analysis. Moreover, there are several analytical problems involved that are mostly owing to the low concentration level of Cr in foods. However, with the recent establishment of food reference materials with certified low concentrations of Cr, the analytical validity of studies on Cr content of foods and on its dietary intake by various populations can be ascertained. With the exception of herbs and condiments, and certain other special food items with a relatively low average consumption rate, such as tea, coffee, and some candies, most foods contain Cr below 100 micrograms/kg. Staple foods, particularly cereals and milk, are very low (less than or equal to 10 micrograms/kg) in Cr, showing little or no geographic variation. Food processing may increase food Cr content depending on the process. Processes, such as meat grinding and homogenization using stainless-steel equipment, very strongly increase the Cr content of foods. Also, acidic fruit juices in contact with steel cans are high in Cr, whereas cooking in aluminium vessels reduces the Cr content of foods. Average dietary Cr intake seems to fluctuate considerably among countries. In many developing countries, such as Brazil, the Sudan, and Iran, the dietary intake is high, from 50-100 micrograms/d, whereas in certain developed countries, such as Finland, Sweden, Switzerland, and the US, the intake is 50 micrograms/d or lower and, consequently, at or below the estimated safe and adequate daily dietary intake range of 50-200 micrograms/d established by the US National Academy of Sciences. The average Cr content of human milk is below 0.5 micrograms/L, thus resulting in a very low average intake of 0.3 microgram Cr/d by exclusively breast-fed infants in the US and Finland.