In the present work, a systematic profiling of the nutritional, physicochemical, and textural properties of red pepper, garlic, red onion, and ginger was conducted. The detailed data of forty eight (48) parameters that consisted of macronutrients, micronutrients, physicochemical properties, ...
Oil oxidation is the main factor limiting vegetable oils’ quality during storage, as it leads to the deterioration of oil’s nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers
Pickled ginger is often served with sushi. The spice goes well with dishes that includepumpkinor squash. It's also the main flavoring ingredient in ginger ale and ginger beer. Ginger water is simple to make, and drinking it is an easy way to get the health benefits of this spice. (Photo...
Orange juice is known as powerhouse of healing properties. It is also an excellent source of Vitamin C to be added to the diet. The single serving of Orange juice contains 200% of Vitamin C required for the body. Also called ascorbic acid, Vitamin C acts as a primary antioxidant in the ...
nutrients Review Nutritional Therapy in Liver Transplantation Ahmed Hammad 1,2 , Toshimi Kaido 1,*, Vusal Aliyev 1 , Claudia Mandato 3 and Shinji Uemoto 1 1 Division of Hepato-Biliary-Pancreatic and Transplant Surgery, Department of Surgery, Graduate School of Medicine, Kyoto University, Kyoto ...