ICAR Research Data Repository for Knowledge Management
DNA barcoding debars adultarants in traded spices
DSpice at Indian Institute of Spices Research
View Archive Info| Field | Value | |
| Creator |
Sasikumar, B
Sheeja, T.E. Swetha, V P Parvathy, V A |
|
| Date |
2014-12-20T09:44:31Z
2014-12-20T09:44:31Z 2014 |
|
| Identifier |
Spice India 27(12): 25-26, 2014
http://hdl.handle.net/123456789/1199 |
|
| Description |
Spices being low volume high value commodities are reported to be adulterated with plant based as well as synthetic adulterants. Processed foods including spices such as spice powders often result in the loss of any morphological diagnostic features of the species, increasing the possibility of fraudulent substitutions or adulteration. The conventional analytical tools are inefficient in this regard.DNA barcoding is put into use to detect the plant based adulterants in traded spices such as black pepper powder, cinnamon and turmeric at Indian Institute of Spices Research |
|
| Format |
568748 bytes
application/pdf |
|
| Language |
en
|
|
| Publisher |
Spices Board, Kochi
|
|
| Subject |
DNA barcoding
adulterants spices |
|
| Title |
DNA barcoding debars adultarants in traded spices
|
|
| Type |
Article
|
|