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Rosemary (herb) — Ingredient · Foodgeist
Ingredient
Rosemary
herb
Cook with Rosemary
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Highlighted compounds are flavor-active · click to view molecular profile
aspic
20 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“The antioxidants TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture) or ascorbyl palmitate were not found able to replace the antioxidant BHA in potato flakes production if stored for up to 24 months.”
TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture), or ascorbyl palmitate→cannot replace→BHA in potato flakes production
“This process involves subjecting the rosemary leaves for a short period of time to a steam pressure varying from 0.5 to 3 bar, followed by an instantaneous decompression to a vacuum (about 15 mbar).”
controlled instantaneous decompression (DIC)→involves→subjecting rosemary leaves to steam pressure and instantaneous decompression
“Essential oils (at 0.5 MIC) applied by spray, immersion, and embedded in lactose capsules exerted lower inhibitory effects, with respect to 1 MIC, on the different microbial populations present on lettuce leaves”