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.
Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Among them methanol extracts of red chili, sweet fennel and white pepper could substantially inhibit CT production.”
methanol extracts of white pepper → inhibit → cholera toxin (CT) production
“high FD factors and/or undesirable odor qualities suggested 3-methylphenol (phenolic), butanoic acid (cheese-like), and 2- and 3-methylbutanoic acid (cheese-like) as well as pentanoic acid and hexanoic acid (cheese-like odors) as contributors to the malodor.”
3-methylindole, 4-methylphenol, 3-methylphenol, butanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, pentanoic acid, hexanoic acid → contributes to → malodor in white pepper powder
“The maximum attainable biomass concentration (X(max)) was severely decreased by the addition of 0.40% (wt/vol) nutmeg, while 0.35% (wt/vol) garlic or 0.80% (wt/vol) white pepper increased X(max).”
white pepper → increases → maximum attainable biomass concentration of Lactobacillus curvatus LTH 1174