Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Aspergillus flavus, Fusarium semitectum, Colletotrichum gloeosporioides and C. musae were most sensitive with growth inhibition of over 70%.”
Turmeric essential oil → inhibits growth → Aspergillus flavus, Fusarium semitectum, Colletotrichum gloeosporioides, C. musae
“Thus ar-turmerone constituted 87% of the fungitoxic component of the oil.”
Ar-turmerone → constitutes → 87% of the fungitoxic component of turmeric essential oil
“Turmeric pigments are lipid soluble and water insoluble and are sensitive to light, heat, oxygen and pH , which can be overcome by microencapsulation of turmeric oleoresin.”
turmeric pigments → are → lipid soluble and water insoluble
“The aim of this work was to investigate microencapsulation of turmeric oleoresin by complex coacervation using gelatin and gum A rabic as encapsulants and freeze‐drying as the drying method.”
microencapsulation of turmeric oleoresin → is optimized using → gelatin and gum Arabic as encapsulants and freeze-drying as the drying method
“Turmeric pigments are lipid soluble and water insoluble and are sensitive to light, heat, oxygen and pH , which can be overcome by microencapsulation of turmeric oleoresin.”
turmeric pigments → are sensitive to → light, heat, oxygen, and pH