scholarly journals From Kitchen Arabic to Recipes for Good Taste: Nation, Empire, and Race in Egyptian Cookbooks

2021 ◽  
pp. 1-30
Author(s):  
Anny Gaul
Keyword(s):  
Good Taste

Formulation and Evaluation of Baclofen Orally Disintegrating Tablets

1970 ◽  
Vol 2 (4) ◽  
pp. 733-738
Author(s):  
Dumpeti Janardhan ◽  
Joginapally Sreekanth ◽  
P.Theja Pavan Kumar ◽  
M.Vamshi Krishna
Keyword(s):  
Pilot Scale ◽  
Taste Masking ◽  
Wet Granulation ◽  
Physical Parameters ◽  
Disintegration Time ◽  
Granulation Process ◽  
Good Taste ◽  
Orally Disintegrating Tablets ◽  
Human Volunteers ◽  
Eudragit Epo

The purpose of this study was to evaluate the potential of polymers for masking the taste of bitter drugs when incorporated into orally disintegrating tablets. The tablets were produced by simple wet granulation technique with a model compound (baclofen) which is moderately bitter. The formulating procedure had two variables to obtain good taste masking with desirable characteristics. The optimal granulation process parameters were polymer selection and its concentration (w/w), suitable for pilot scale level. Dextrates, β- cyclodextrin, eudragit EPO and PVP K-30 were used in preparation of granules by using water and iso-propyl alcohol. Crospovidone was used intra and extra granularly as superdisintegrant.  Sodium bicarbonate and citric acid were used as effervescent for fast disintegration of tablets, which also optionally act as desensitizer of taste buds. Results from evaluation of tablets indicated a disintegration time (avg) of 30-35 sec and 100% drug release was achieved within 5 min. But taste masking was achieved by only with eudragit EPO. Results from an evaluation by a panel of six human volunteers demonstrated that the orally disintegrating tablets which are prepared by using polymer Eudragit EPO (5% and 7.5% w/w of tablet) and PVP (7.5% w/w of tablet) improved taste, significantly. On studying physical parameters, F9 formulation demonstrated acceptable level of hardness and friability with good taste masking and it was thus considered as an optimized formulation

Garlic ‐ a panacea for health and good taste?

1996 ◽  
Vol 96 (1) ◽  
pp. 32-35 ◽  
Author(s):  
John I. Ahmad
Keyword(s):  
Good Taste

Good taste in color and soft palettes

2000 ◽  
Vol 31 (2) ◽  
pp. 61-70
Author(s):  
Devon McCormick
Keyword(s):  
Good Taste

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

A good taste in the meat, a good taste in the mouth – Animal welfare as an aspect of pork quality in three European countries

2016 ◽  
Vol 193 ◽  
pp. 58-65 ◽  
Author(s):  
Cecilie A.H. Thorslund ◽  
Peter Sandøe ◽  
Margit Dall Aaslyng ◽  
Jesper Lassen
Keyword(s):  
Animal Welfare ◽  
European Countries ◽  
Pork Quality ◽  
Good Taste

Ethnic heterogeneity of knowledge on Zonocerus variegatus and reasons for consumption and non-consumption in the southern part of Cameroon

2020 ◽  
Vol 6 (3) ◽  
pp. 273-283
Author(s):  
S. Kekeunou ◽  
P.S. Laïda ◽  
M.B. Achu-Loh ◽  
C.L. Djuideu Tchouamou ◽  
L. Simo-Guiadem ◽  
...  
Keyword(s):  
Ethnic Groups ◽  
Benign Prostatic Hypertrophy ◽  
Forest Products ◽  
Animal Origin ◽  
Human Consumption ◽  
African Countries ◽  
Good Taste ◽  
Stomach Pain ◽  
Non Timber Forest Products ◽  
Variegated Grasshopper

With the growth of the human population, non-timber forest products of animal origin, such as grasshoppers, could be an approach to the solution of food shortage. The variegated grasshopper is an edible insect and an agricultural pest in several African countries. This study aimed to evaluate the knowledge, the level and reasons of consumption and non-consumption of this grasshopper in different ethnic groups in the south part of Cameroon. An individual structured survey, conducted from January to February 2018, among ten ethnic groups revealed that 99% of the participants know the variegated grasshopper. It has 22 local names, with mba’assana as the most common name. This grasshopper is mainly used for consumption (93.7%) and the level of consumption is higher among the Mbamois, Bulu, Ntumu, Pygmies and Maka people. It is used as medicine (3.9%), to treat splenomegaly, umbilical hernia, and to prevent rheumatism and benign prostatic hypertrophy. It is also used in traditional rites (0.6%) (Eton) and as a source of income (0.6%) (Ewondo). People consume the variegated grasshopper mainly because of its good taste and high nutritional value (73.24%). The adult is the stage mostly consumed when fried. The Bassa also consume the larvae (6%). Those who refuse the insect mostly talk of its bad odour and that its consumption can lead to the appearance of various pathologies (3.6%) such as cramps, stomach pain, paralysis, allergy, diarrhoea, nerve pain, abdominal pain, poisoning, vomiting and death. The repellent gland could be involved in the toxicity related to the consumption of this grasshopper. For the Bulu people, poor cooking is a risk factor. Further studies are needed on the potential risks of the variegated grasshopper before it could be recommended for general human consumption.

The ‘Pistola’ of Cerveri de Girona

Traditio ◽  
1948 ◽  
Vol 6 ◽  
pp. 161-185
Author(s):  
Kurt Lewent
Keyword(s):  
The Other ◽  
Love Affair ◽  
Other Hand ◽  
Good Taste ◽  
Moral Argumentation ◽  
The Subject ◽  
Way Of Thinking ◽  
The One ◽  
The Cost ◽  
Troubadour Poetry

Cerveri was decidedly no poetical genius, and often enough he follows the trodden paths of troubadour poetry. However, there is no denying that again and again he tries to escape that poetical routine. In many cases these attempts result in odd and eccentric compositions, where the unusual is reached at the cost of good taste and poetical values. On the other hand, it must be admitted that Cerveri's efforts in this respect were not always futile. His is, e.g. an amusing satire upon bad women. One of his love songs, characteristically called libel by the MS (Sg), assumes the form of a complaint submitted to the king as the supreme earthly judge, in which the defendant is the lady whose charms torture the lover and have made him a prisoner. This poem combines the traditional praise of the beloved and a flattery addressed to the king. Its slightly humoristic tone is also found in a song entitled lo vers del vassayll leyal. Here Cerveri, basing himself on a certain legend connected with St. Mark, gives the king advice in his love affair. Again the poet kills two birds with one stone, flattering the sovereign and pointing, for obvious purposes, to his own poverty. The latter is the only topic of a remarkably personal poem in which the author complains bitterly that, while many of his playmates have become rich in later years, the only wealth he himself did amass were the chans gays and sonetz agradans which he composed for other people to enjoy. Cerveri even tries to renew the traditional genre of the chanson de la mal mariée by adding motifs of—presumably—his own invention. This tendency towards a more independent way of thinking and greater originality in its poetical presentation could not be better illustrated than by the two poems which the MS calls Lo vers de la terra de Preste Johan and Pistola The one puts the poet's moral argumentation against the background of the medieval legend of Prester John, the other, which forms the subject of the present study, sets its teachings in a still more solemn framework, the liturgy of the Mass.

Eating Ivy

2006 ◽  
Vol 6 (2) ◽  
pp. 19-24
Author(s):  
lisa harper
Keyword(s):  
High Culture ◽  
White Trash ◽  
Princeton University ◽  
Special Events ◽  
Rural And Urban ◽  
Good Taste ◽  
The World ◽  
Catfish Fillets ◽  
Sour Cream ◽  
Valentine's Day

This essay is both celebration and portrait of the late Barton Rouse and his influential career as chef at the Terrace Club of Princeton University during the writer's undergraduate career. In the late 1980s and early 1990's Barton Rouse transformed a dilapidated building into a culinary mecca. He planned inventive daily menus (chrysanthemum soup; broiled tuna with morel sauce; White Trash Night) and hosted extravagant special events: an anti-Valentine's day dinner, for instance, which featured Blackened Rib Steaks and Catfish Fillets, Black fettuccine with sour cream and lox sauce and red and black caviar, bleeding hearts of beet salad, brandied cherry ambrosia, and mocha espresso cheesecake. The man and his food broke boundaries between high culture and low, good taste and bad, east and west, rural and urban, adult and child. In the process of cooking for his members, Rouse taught hundreds of young people how to eat, but also that cooking was a labor of love and a genuine aesthetic pursuit. His humor, whimsy, and inventive extravagance left a legacy which links inextricably food and politics to our fundamental way of being in the world.

scholarly journals Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue

Metabolites ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 1 ◽  
Author(s):  
Ryota Mabuchi ◽  
Ayaka Ishimaru ◽  
Mao Tanaka ◽  
Osamu Kawaguchi ◽  
Shota Tanimoto
Keyword(s):  
Phosphoric Acid ◽  
Fish Species ◽  
Metabolic Profiling ◽  
Prediction Models ◽  
Electronic Tongue ◽  
Metabolomic Analysis ◽  
Fish Meat ◽  
Ordinary Muscle ◽  
Good Taste ◽  
Highly Correlated

To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of sourness, acidic bitterness, umami and saltiness. The obtained correlations allowed the construction of good taste prediction models, especially for sourness, acidic bitterness and saltiness. Compounds such as phosphoric acid, lactic acid and creatinine were found to be highly correlated with some taste attributes. Phosphoric acid in particular showed the highest variable important for prediction (VIP) scores in many of the taste prediction models, and it is therefore a candidate marker to evaluate the tastes of white-fleshed fish.

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