Browsing by Author "GLOCKSHUBER, Julya Pichirilo"

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    Alimentos e suas composições
    (Fundação de Ensino Octávio Bastos, 2021-11-30) SAAD, Júlia Pires; GLOCKSHUBER, Julya Pichirilo; CAETANI Raysa Krisnayan; FARIA, Haynara Kathrein Moysés; RUGA, Glaucia M. Navarro de Abreu
    The increase in food consumption outside the home made families lose the habit of cooking and forget the natural seasonings that gave indescribable flavor and aromas to everyday preparations. Spices are seasonings used in cooking to provide different flavors in foods. Aromatic herbs are leaves of fresh or dried plants, while spices are the aromatic parts: shoots, fruits, berries, roots or bark that are normally dry, coming from plants from tropical regions, and the seasonings can be prepared by various types of mixtures. Fresh herbs, in addition to offering healthier alternatives, by reducing the excessive use of salt in culinary preparations, are excellent sources of natural antioxidants. They can be added to the most varied types of food, providing them with more flavor and nutritional value.