MIŽÁKOVÁ A., PIPOVÁ M., TUREK P. (2002): The occurrence of moulds in fermented raw meat products. Czech J. Food Sci., 20: 89–94. The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this...

The aim of the present study was the development and validation of a simple, precise and specific reversed phase HPLC method for the simultaneous determination of 22 components present in different essential oils namely cinnamon bark oil, caraway oil and cardamom fruit oil. The chromatographic separation of all the components was achieved on Wakosil-II C18 column with mixture of 30 mM ammonium ...

Abstract Background Spices are susceptible to surface microbial contamination. Countries’ ban on ethylene oxide fumigation due possible residual toxicity encouraged the usage of irradiation. Surface sterilization with low doses ultraviolet radiation has been extensively researched as a safe, eco-friendly, and fast route. This study examines quality Apiaceae spices for consumption, including ani...

Herbal nutraceuticals are foods derived from plants and/or their derivatives, such as oils, roots, seeds, berries, or flowers, that support wellness and combat acute chronic ailments induced by unhealthful dietary habits. The current review enlists various traditional well unexplored herbs including angelica, burnet, caraway, laurel, parsley, yarrow, zedoary, which rich sources of bioactive com...