Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets

Annals of the New York Academy of Sciences

Volumn 1379, Issue 1, 2016, Pages 3-16

  García Casal, Maria Nieves ^a   Peña Rosas, Juan Pablo ^a   Malavé, Heber Gómez ^b  

^a WORLD HEALTH ORGANIZATION   (Switzerland)

^b UNIVERSITY OF GENEVA   (Switzerland)

Author keywords

condiments; consumption; global markets; sauces; spices

Indexed keywords

ALLICIN; ALLIIN; CAPSAICIN; CURCUMIN; FLAVORING AGENT; FOOD ADDITIVE; GINGEROL; PIPERINE; PLANT PROTEIN; QUERCETIN; SODIUM CHLORIDE; SOYBEAN OIL; TURMERIC; VINEGAR; ANTIOXIDANT;

ARTICLE; BARBECUE SAUCE; BOUILLON; CONDIMENT; CONSOMMES; CUMIN; CURRY PASTE; FENUGREEK; FISH SAUCE; FOOD; FOOD INDUSTRY; FOOD INTAKE; GARLIC; GINGER; HERB; KETCHUP; MAYONNAISE; MUSTARD; PEPPER; PIMENTO; SALAD; SANDWICH SPREAD; SAUCE; SOUP; SOYBEAN; SPICE; WORCESTER SAUCE; YEAST; ZAATAR; EATING; ECONOMICS; FORTIFIED FOOD; HUMAN; INTERNATIONAL COOPERATION; MARKETING; SOY FOOD; TRENDS;

ANTIOXIDANTS; CONDIMENTS; EATING; FOOD, FORTIFIED; HUMANS; INTERNATIONALITY; MARKETING; SOY FOODS; SPICES;

EID: 84994553342     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/nyas.13045     Document Type: Article

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