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Ultrasonication - A green technology extraction technique for spices: A review
Trends in Food Science & Technology, 2021Background Spices are rich source of naturally occurring bioactives and are used in different food applications. Major spice bioactives include essential oils, oleoresins, polysaccharides, phenolics, alkaloids, vitamins, and carotenoids.
M. V. Rao +3 more
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Food Chemistry, 2022
The growing concerns about the quality and safety of herbs and spices among consumers have increased the demand for technical testing. Recently, non-destructive analysis techniques have been widely studied and applied.
Yulin Xu, Jinyu Zhang, Yuanzhong Wang
semanticscholar +1 more source
The growing concerns about the quality and safety of herbs and spices among consumers have increased the demand for technical testing. Recently, non-destructive analysis techniques have been widely studied and applied.
Yulin Xu, Jinyu Zhang, Yuanzhong Wang
semanticscholar +1 more source
Emerging non-destructive methods for quality and safety monitoring of spices
, 2021Background The growing concerns about food quality and safety among consumers have increased the need for food authentication, which can be a powerful tool to combat different types of food frauds in the supply chain.
Nikitha Modupalli +3 more
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Saffron (Crocus sativus L.), the king of spices: An overview
, 2020Saffron is obtained from the dried red stigmas of Crocus sativus L., an autumnal herbaceous flowering plant belonging to the Iridaceae family. It is largely cultivated in Iran, India, Afghanistan, Greece, Morocco, Spain and Italy.
L. Cardone +4 more
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Bacterial spores in spices and dried herbs: The risks for processed food.
Comprehensive Reviews in Food Science and Food Safety, 2020Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage.
A. Mathot, F. Postollec, I. Leguerinel
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, 2020
Spices are an essential part of our food preparations and are considered a potential source of health-protective components. However, spices may also contain some toxic substances primarily aflatoxins and heavy metals.
S. Akhtar +6 more
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Spices are an essential part of our food preparations and are considered a potential source of health-protective components. However, spices may also contain some toxic substances primarily aflatoxins and heavy metals.
S. Akhtar +6 more
semanticscholar +1 more source