Spice use in food: Properties and benefits

Volume: 57, Issue: 6, Pages: 1078 - 1088
Published: Feb 13, 2017
Abstract
Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and...
Paper Details
Title
Spice use in food: Properties and benefits
Published Date
Feb 13, 2017
Volume
57
Issue
6
Pages
1078 - 1088
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