Srinivasan, 2008 - Google Patents
Reason to season: Spices as functional food adjuncts with multiple health effectsSrinivasan, 2008
View PDF- Document ID
- 10792864814487958029
- Author
- Srinivasan K
- Publication year
- Publication venue
- Indian Food Industry
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Snippet
Spices are consumed as food adjuncts to enhance sensory quality of foods, the quantity and variety consumed in tropical countries being particularly extensive. Besides contributing to flavour, colour and aroma to our everyday diet, spices have also been long recognized to …
- 235000013599 spices 0 title abstract description 109
Classifications
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- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
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- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic, hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
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- A61K8/96—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution of vegetable origin, e.g. plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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