Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Preeyaporn Promjiam"'
Functional properties of curry paste in relation to digestibility and fermentation by gut microbiota
Publikováno v:
International Journal of Food Properties. 20:3204-3214
The prebiotic properties of sour curry paste in the upper gut and the gut microbiota were investigated in vivo during digestion. The effect of the addition of garcinia as souring agent in curry paste was studied. Curry paste without garcinia (P1) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f2b4c7950748a8868b6c247154daa86
https://doi.org/10.1080/10942912.2017.1282515
https://doi.org/10.1080/10942912.2017.1282515
Publikováno v:
Food and Nutrition Sciences. :812-820
The favorite soup for Thai particularly in the southern part is Southern sour curry or Keang-hleung soup. The ingredients used in the paste are turmeric rhizome, garlic, shallot and chili. However, for making the sour soup, the souring agent such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22499c77737d4f8b35ff010d1bc0ce35
https://doi.org/10.4236/fns.2013.48106
https://doi.org/10.4236/fns.2013.48106