An innovative process for the production of spices through immediate thermal treatment of the plant material

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 2, 2005, Pages 143-153

  Schweiggert, Ute ^a   Mix, Klaus ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Chili; Color; Coriander; Ginger; Green pepper; Microbial load; Pungency; Spices; Volatile oils

Indexed keywords

AGRICULTURAL PRODUCTS; COLOR; ESCHERICHIA COLI; HEAT TREATMENT; STERILIZATION (CLEANING);

CHILI; CORIANDER; GINGER; GREEN PEPPER; MICROBIAL LOAD; PUNGENCY; SPICES; VOLATILE OILS;

FOOD PROCESSING;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CLOSTRIDIA; CORIANDRUM SATIVUM; ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS; ZINGIBER OFFICINALE;

EID: 19144363757     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.11.006     Document Type: Article

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