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Pakistani cuisine / Punjabi cuisine / Spices / Global cuisines / Foodpairing / Curry / Masala / Ingredient / Recipe / Food and drink / Cuisine / Indian cuisine


Spices form the basis of food pairing in Indian cuisine Anupam Jaina,†, Rakhi N Kb,† and Ganesh Baglerb,* Affiliations: a Centre for System Science, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan[removed],
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Document Date: 2015-02-15 20:00:13

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City

Jodhpur / Varanasi / /

Company

Dell / Western European / Complex Systems Laboratory / Proc Natl Acad Sci U S A / Kunnumakkara AB / World Scientific Publishing / CRC Press / Bloomsbury Publishing PLC / Tapsell LC / /

Country

China / Singapore / India / /

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Facility

Indian Institute of Technology Jodhpur / Complex Systems Laboratory / /

IndustryTerm

positive food pairing hypothesis / food preferences / beverage / food perception / dietary chemicals / food pairing / online repositories / food pairing pattern / cuisine food pairing / food spoilage bacteria / recipe recommender systems / average food pairing / food science / chemical basis / data mining / chemical compounds / positive food pairing / food sensation / recommendation using ingredient networks / similar processing techniques / literature search / computing / negative food pairing / characteristic food pairing / food pairing bias / online repertoires / animal product / negative food pairing pattern / food / /

Organization

Ministry of Human Resource Development / Centre for System Science / Indian Institute of Technology Jodhpur / Government of India / Centre for Biologically Inspired System Science / Chaukhambha Bharti Academy / /

Person

Bhargav Pustakalay / Anupam Jaina / /

Position

work Corresponding author / representative / R.N. / /

ProvinceOrState

Rajasthan / /

PublishedMedium

PLoS One / /

Technology

genomics / data mining / /

URL

http /

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