모든 사진(1)
About This Item
감각 수용성의:
herbaceous; balsamic
Grade:
FG
Halal
Kosher
Halal
Kosher
생물학적 소스:
Rosemarinus officinalis L.
식품 알레르기항원:
no known allergens
추천 제품
생물학적 소스
Rosemarinus officinalis L.
Quality Level
Grade
FG
Halal
Kosher
규정 준수
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 182.20
광학 활성
[α]20/D +1.2°, neat
refractive index
n20/D 1.467
bp
176 °C
density
0.908 g/mL at 25 °C
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
herbaceous; balsamic
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관련 카테고리
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 2
Flash Point (°F)
120.2 °F - closed cup
Flash Point (°C)
49 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
P Sagorchev et al.
Phytomedicine : international journal of phytotherapy and phytopharmacology, 17(8-9), 693-697 (2009-12-26)
Rosemary oil is used frequently in phytotherapy. The objective of the present study was to investigate the extent to which rosemary oil shows other effects on the smooth muscles than the familiar spasmolytic effects. The effects of rosemary oil on
Gessilda Alcantara Nogueira de Melo et al.
Journal of medicinal food, 14(9), 944-946 (2011-06-15)
Rosmarinus officinalis L. (Lamiaceae), popularly known as rosemary, is used for food flavoring and in folk medicine as an antispasmodic, analgesic, antirheumatic, diuretic, and antiepileptic agent. Few studies have shown the anti-inflammatory effects of rosemary essential oil (REO). This study
Yang Jiang et al.
Environmental toxicology and pharmacology, 32(1), 63-68 (2011-07-27)
The composition of the essential oil of Rosemary was analyzed by gas chromatography-mass spectrometry (GC-MS). 22 components, which constitute 97.41% of the oil, were identified. The major constituents were 1,8-Cineole (26.54%) and α-Pinene (20.14%). Minimum inhibitory concentrations (MICs), minimal bactericidal
Kanithaporn Puangsombat et al.
Journal of food science, 76(8), T174-T180 (2011-09-15)
Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence
A R Hoyle Parks et al.
Journal of animal science, 90(6), 2054-2060 (2012-06-01)
Lactic acid bacteria (LAB) can reduce Escherichia coli O157:H7 and Salmonella spp. in ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural antioxidant, to ground beef has been shown to increase shelf life and is commonly
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