Comparative efficacy of three different spices
(Sprache: Englisch)
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as...
Leider schon ausverkauft
versandkostenfrei
Buch
Fr. 41.00
inkl. MwSt.
- Kreditkarte, Paypal, Rechnungskauf
- 30 Tage Widerrufsrecht
Produktdetails
Produktinformationen zu „Comparative efficacy of three different spices “
Klappentext zu „Comparative efficacy of three different spices “
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Spices are an important sources against the food borne pathogens used in majority of the cuisines especially in Indian kitchens. This research publication analysed the antimicrobial efficacy of three different spices Syzygium aromaticum (Clove), Zingiber officinale (ginger) and Curcuma longa (turmeric). The three spice methanol extracts showed maximum antibacterial activity against the selected food borne pathogens and revealed the presence of biologically important phytochemical compounds.
Bibliographische Angaben
- Autoren: Manigandan Murugan , K. Priya , P. Saranraj
- 2018, 52 Seiten, Masse: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6139832020
- ISBN-13: 9786139832026
Sprache:
Englisch
Kommentar zu "Comparative efficacy of three different spices"
0 Gebrauchte Artikel zu „Comparative efficacy of three different spices“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Comparative efficacy of three different spices".
Kommentar verfassen