SPICE AND HERB ALLERGENS

Antioxidant and antibacterial activities of Thai culinary herb and spice extracts, and application in pork meatballs

Twenty-two local Thai culinary herbs and spices normally used for cooking were screened for their antioxidant properties by using FRAP, DPPH and TBARS assays. Four ethanolic extracts, i.e., holy basil, Vietnamese coriander, turmeric and green peppercorn, having high antioxidant properties were selected for freeze-drying and used in the pork meatball batter. The batter of pork meatball was prepa...

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 ...

Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings

There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days ...

Sugar and spice

Even as little as two decades ago, science writers could not assume that the word ‘gene’ was widely understood. It had to be defined and discussed. Today, stories about genes for various traits come so thick and fast that journalists no longer need to pause and explain what genes are. Awareness of material inheritance is now widespread. The only problem is that everyday parlance has simplified ...

Spice Compendium