The perils of processed herbs and spices: The encapsulation of herbs and spices as an effective method to eliminate E. coli, Salmonella and other pathogens

Author： White Richard  

Publisher： Emerald Group Publishing Ltd

ISSN： 0007-070X

Source： British Food Journal, Vol.104, Iss.9, 2002-09, pp. : 724-729

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles

By Rubió Laura   Motilva Maria-José   Romero Maria-Paz  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 9, 2013-01 ,pp. : 943-953

Taylor & Francis Ltd

Access to resources Recommend Favorite

Microbiological Criteria of Random Samples of Spices and Herbs Retailed on the Austrian Market

By Kneifel Wolfgang   Berger Erika  

Journal of Food Protection, Vol. 57, Iss. 10, 1994-10 ,pp. : 893-901

International Association for Food Protection

Access to resources Recommend Favorite

Heavy metals in spices and herbs from wholesale markets in Malaysia

By Nordin N.   Selamat J.  

Food Additives and Contaminants: Part B, Vol. 6, Iss. 1, 2013-03 ,pp. : 36-41

Taylor & Francis Ltd

Access to resources Recommend Favorite

Microbiological Survey of Retail Herbs and Spices from Mexican Markets

By García Santos   Iracheta Fabiola   Galván Fernando   Heredia Norma  

Journal of Food Protection, Vol. 64, Iss. 1, 2001-01 ,pp. : 99-103

International Association for Food Protection

Access to resources Recommend Favorite

The Effect of Irradiation and Heat Treatment on Composition and Antioxidant Properties of Culinary Herbs and Spices — A Review

By Polovka Martin   Suhaj Milan  

Food Reviews International, Vol. 26, Iss. 2, 2010-04 ,pp. : 138-161

Taylor & Francis Ltd

Access to resources Recommend Favorite