Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Mace (spice) — Ingredient · Foodgeist
Ingredient
Mace
spice
Cook with Mace
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Highlighted compounds are flavor-active · click to view molecular profile
Thyme
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
volatile phenols→ caused →phenolic or pharmaceutic characteristic
threshold: 725 μg litre−1 of 4-vinylguaiacol+4-vinylphenol (1:1)
“beyond a certain concentration (limit threshold = 725 μg litre−1 of 4-vinylguaiacol+4-vinylphenol (1:1)), can be responsible for a depreciating ‘phenolic’ or ‘pharmaceutic’ characteristic”
Lactobacillus coryniformis CECT5711→ is safe for oral consumption →probiotics in food and pharmaceutical applications
“This study reveals the oral safety of two new lactobacilli strains that are aimed to be used as probiotics in food and pharmaceutical applications.”
Lactobacillus gasseri CECT5714→ is safe for oral consumption →probiotics in food and pharmaceutical applications
“This study reveals the oral safety of two new lactobacilli strains that are aimed to be used as probiotics in food and pharmaceutical applications.”
cucumber pomace powder→ reduce →microbial load
“Cooked noodles enriched with CP 6% significantly reduced the microbial load.”
pharmaceuticals→ are potential hazards →edible and non-edible resources
“Frequently mentioned hazards present in edible and non-edible resources are heavy metals, process and environmental contaminants, pesticides and pharmaceuticals.”
pharmaceutical residues→ are potential hazards →feed
“For feed, natural toxins and pharmaceutical residues are of potential concern.”
Peer-Reviewed Optimal Ranges
Duration
12min
1224
Based on 3 papers
Amount
5
1.85
Based on 2 papers
Levels
1
01
Based on 2 papers
Temperature
20°C
920
Based on 2 papers
What science says
technique parameter
“Winery processing methods that reduced skin contact time enhanced fruit character, produced wines with reduced ‘smoke’ aromas and flavours and less apparent taint.”
“Over 50 anthocyanin-based pigments were detected by LC-DAD/MS in GP, mainly pyranoanthocyanins including A- and B-type vitisins and methylpyranoanthocyanins.”