HOOKED ON SPICES

Mark Anthony

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HOOKED ON SPICES

机译：钩在香料上

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Spicy is in.Not merely as a way to tickle the palate or define an ethnic cuisine, or even to preserve food (an original motivation for spicing). Increasingly, we are learning that the instinct to "kick it up a notch" is a healthy one. But first things first: What exactly is a spice?Traditionally, spices are defined as the dried seeds, fruits, roots, pieces of bark or other vegetable substances used in nutritionally insignificant quantities to flavor and preserve food and to prevent the growth of pathogenic bacteria.

机译：辣味不只是一种上tick或定义民族美食甚至保存食物的方式（加香料的原始动机）。越来越多的我们了解到，“将其提升到一个档次”的本能是健康的。但首先要注意的是：什么是香料？传统上，香料的定义是干燥的种子，水果，根，树皮或其他植物性物质，其营养成分很少，可以调味和保存食物并防止病原菌的生长。

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《Food Processing》 |2007年第11期|p.25-2628|共3页
作者
Mark Anthony;
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正文语种 eng
中图分类食品工业;
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专利

1. Action at hooked or twisted-hooked DNA juxtapositions rationalizes unlinking preference of type-2 topoisomerases. [J] . Liu Z, Zechiedrich L, Chan HS Journal of Molecular Biology . 2010,第5期

机译：对钩状或扭曲钩状DNA并置的作用使2型拓扑异构酶的解链偏好合理化。
2. Hooked Up or Just Hooked [J] . Patrick Tucker The Futurist . 2009,第2期

机译：挂钩或刚刚挂钩
3. Hooked Up Or Just Hooked [J] . Patrick Tucker The futurist . 2009,第2期

机译：勾上或刚刚勾上
4. SPICED - SECURING THE SPICES AND HERBS COMMODITY CHAINS IN EUROPE AGAINST DELIBERATE, ACCIDENTAL OR NATURAL BIOLOGICAL AND CHEMICAL CONTAMINATION [C] . Anneluise Mader, Andrea Menrath, Hendrik Frentzel, Security Research Conference . 2014

机译：加油 - 在欧洲确保香料和草本商品链反对故意，意外或天然生物和化学污染
5. Investigating the Effects of Predator and Injured Conspecific Effluent on Byssal Thread Production in the Hooked Mussel, Ischadium recurvum [D] . Harding, Ellery Rose. 2020

机译：调查捕食者和受伤的捕食者污水对钩贻贝的影响，紫外线生产的影响
6. Action at Hooked or Twisted–Hooked DNA Juxtapositions Rationalizes Unlinking Preference of Type-2 Topoisomerases [O] . Zhirong Liu, Lynn Zechiedrich, Hue Sun Chan -1

机译：钩状或扭钩的DNA并置的动作是合理化2型拓扑异构酶的不链接偏好
7. Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India [O] . Vasanthi Siruguri, Ramesh V Bhat 2015

机译：通过印度南部常规烹饪菜肴的香料使用方式，食用频率和食用香料的份量来评估香料的摄入量
8. Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German [R] . Schreiber, G. A. , Wagner, U. , Leffke, A. , 1993

机译：用于检测辐照香料，草药和香料和草药混合物的热释光分析 - 一项比对研究。英语和德语报告

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