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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/47875
Full metadata record
DC Field | Value | Language |
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dc.contributor.author | S Balasubramanian, P Roselin, KK Singh, J Zachariah, SN Saxena | en_US |
dc.date.accessioned | 2021-07-14T08:49:46Z | - |
dc.date.available | 2021-07-14T08:49:46Z | - |
dc.date.issued | 2016-01-26 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/47875 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Taylor & Francis | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Spices, postharvest, medicinal benefit, grinding | en_US |
dc.title | Postharvest processing and benefits of black pepper, coriander, cinnamon, fenugreek, and turmeric spices | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Critical Reviews in Food Science and Nutrition | en_US |
dc.publication.volumeno | 56 | en_US |
dc.publication.pagenumber | 1585-1607 | en_US |
dc.publication.divisionUnit | Central Institute of Agricultural Engineering Regional Centre | en_US |
dc.publication.sourceUrl | 10.1080/10408398.2012.759901 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Agricultural Engineering | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 13.86 | - |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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26. Post harvest processing and benefits of black pepper, coriander, cinnamon, fenugreek and turmeric spices.pdf | 7.17 MB | Adobe PDF | View/Open |
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