Mycopopulation of spices

The Book of Spices

(ngan-mo or t'uei-na) was featured in the Classics. Chou Yu-fan (c. 1575) rediscovered and explained it in order to lessen pain (treating the body by rubbing, pressing with or between the fingers). Chapter 8: (pp. 152-57). Gymnastic or bodily exercises were recommended with breathing exercises. The Chinese gymnastic exercises (T'ai-chi ch'ian) were discussed with fifteen positions. Chapter 9: (...

Microbial Decontamination of Spices Using Cold Plasma

Most of spices are produced using traditional systems. In unsanitary conditions, spices can contain large numbers of pathogenic microbes such as bacteria, molds and yeasts. Some microorganisms are known as human pathogens, which need disinfection mechanisms that minimize their potential harms to active substances in spices. Use of contaminated spices in foods can significantly decrease the shel...

Irradiation of Spices – a Review

Sádecká J. (2007): Irradiation of spices – a review. Czech J. Food Sci., 25: 231–242. Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven...

Cryopreservation of Spices Genetic Resources

Coffee, Tea, Spices

In a broad sense, the name coffee is used not only for fruits of the coffee tree (cherry coffee), but also for processed fruit such as green (raw) coffee, roasted coffee, instant coffee, and coffee as a beverage. The grading and quality evaluation of coffee beans is based on uniformity, purity, the absence of damaged beans, and decisively on the organoleptic properties of the beverage prepared ...