Recent developments in key processing techniques for oriental spices/herbs and condiments: a review-Reference-Cited by-同舟云学术

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Recent developments in key processing techniques for oriental spices/herbs and condiments: a review

Published:2020-11-01 Issue: Volume: Page:1-21
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Qiu Liqing¹,Zhang Min¹²,Mujumdar Arun S.¹³,Liu Yaping⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

3. Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada

4. R & D Center, Guangdong Galore Food Co. Ltd, Zhongshan, China

Funder

China Key Research Programs

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1839492

Reference109 articles.

1. The Growing Importance of Staple Foods and Condiments Used as Ingredients in the Food Industry and Implications for Large-Scale Food Fortification Programs in Southeast Asia

2. Potential application of herbs and spices and their effects in functional dairy products

3. Health potential of soy isoflavones for menopausal women

4. Characteristics of fermented seasoning sauces using Tenebrio molitor larvae

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1. Evaluation of carob tree (Ceratonia siliqua L.) pods, through three different drying techniques, and ultrasonic assisted extraction, for presence of bioactives;South African Journal of Botany;2024-10

2. NMR-Based Metabolomic Analysis of Biotic Stress Responses in the Traditional Korean Landrace Red Pepper (Capsicum annuum var. annuum, cv. Subicho);International Journal of Molecular Sciences;2024-09-13

3. Detailed Phytochemical Composition, Cyto-/Hepatotoxicity, and Antioxidant/Anti-Inflammatory Profile of Moroccan Spices: A Study on Coriander, Caraway, and Mystical Cumin;Molecules;2024-07-25

4. Evaluation of Leaves, Flowers, and Seeds of Coriander (Coriandrum sativum L.) through Microwave Drying and Ultrasonic-Assisted Extraction, for Biologically Active Components;Journal of Food Processing and Preservation;2024-04-16

5. Sustainable agriculture of tropical spices: arbuscular mycorrhizal fungi as an ecotechnological tool − A critical review;Journal of Applied Research on Medicinal and Aromatic Plants;2023-09

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