Betekenis van:
cassia

cassia
Zelfstandig naamwoord
    • Chinese tree with aromatic bark; yields a less desirable cinnamon than Ceylon cinnamon

    Synoniemen

    Hyperoniemen

    cassia
    Zelfstandig naamwoord
      • any of various trees or shrubs of the genus Cassia having pinnately compound leaves and usually yellow flowers followed by long seedpods

      Hyperoniemen

      Hyponiemen

      cassia
      Zelfstandig naamwoord
        • some genus Cassia species often classified as members of the genus Senna or genus Chamaecrista

        Synoniemen

        Hyperoniemen


        Voorbeeldzinnen

        1. Cassia
        2. Cassia gum
        3. Cinnamon (Cassia)
        4. Cassia gum is the ground purified endosperm of the seeds of Cassia tora and Cassia obtusifoli (Leguminosae) containing less than 0,05 % of Cassia occidentalis.
        5. Cassia Angustifolia Extract is an extract of the seeds of Cassia angustifolia, Leguminosae
        6. Cinnamomum Cassia Extract is an extract of the dried bark of the cinnamon, Cinnamomum cassia, Lauraceae
        7. Cinnamomum Cassia Oil is the volatile oil obtained by steam distillation from the leaves and twigs of Cinnamomum cassia, Lauraceae
        8. Extractives and their physically modified derivatives, polysaccharides from the seed of cassia angustifolia
        9. In particular the EFSA highlighted the specific low absorption of cassia gum and the fact that, if hydrolysed at all, cassia gum would be degraded to compounds that will enter the normal metabolic pathways.
        10. after the section on additive E 426, the following section on E 427 Cassia gum is inserted:
        11. The EFSA found the use of cassia gum as indicated under the conditions specified raised no safety concern.
        12. The Authority found the use of cassia gum as indicated under the conditions specified of no safety concern.
        13. A firm, viscoelastic gel forms after the temperature drops below 40 °C, but no such gel forms in a 1 % control solution of cassia gum or xanthan gum alone prepared in a similar manner Viscosity
        14. The EFSA assessed the information on the safety of use of cassia gum as a new food additive acting as gelling agent and thickener and expressed its opinion on 26 September 2006 [11].
        15. Discontinue stirring and allow the mixture to cool at room temperature for at least 2 h A firm, viscoelastic gel forms after the temperature drops below 40 °C, but no such gel forms in a 1 % control solution of cassia gum or xanthan gum alone prepared in a similar manner