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Designing an Optimized Nanocomposite Film Comprising Hydroxypropyl Methylcellulose, Nanoclay, and Dill Essential Oil to Extend the Shelf Life of Eggs. [PDF]
Int J Food SciFaghei Shahrbabaki M +4 more
europepmc +1 more source
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2020
Abstract Dill (Anethum graveolens) is cultivated worldwide as a fresh or dried herb and for essential oil. Indian dill, formerly classified as Anethum sowa, is a botanical variety of A. graveolens that predominates in India and South-east Asia. Dill is believed to have originated in the eastern Mediterranean.
Muhammad Mubeen Mohsin +4 more
openaire +2 more sources
Abstract Dill (Anethum graveolens) is cultivated worldwide as a fresh or dried herb and for essential oil. Indian dill, formerly classified as Anethum sowa, is a botanical variety of A. graveolens that predominates in India and South-east Asia. Dill is believed to have originated in the eastern Mediterranean.
Muhammad Mubeen Mohsin +4 more
openaire +2 more sources
Annals of Allergy, Asthma & Immunology, 2000
Allergic symptoms caused by spices and herbs are infrequent and usually mild, although occasionally, severe allergic reactions do occur. Symptoms of pruritus, rhinitis, cough, and edema have been reported to spices including curry, paprika, pepper, and mustard.
A M, Chiu, M C, Zacharisen
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Allergic symptoms caused by spices and herbs are infrequent and usually mild, although occasionally, severe allergic reactions do occur. Symptoms of pruritus, rhinitis, cough, and edema have been reported to spices including curry, paprika, pepper, and mustard.
A M, Chiu, M C, Zacharisen
openaire +2 more sources