Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
43,166
result(s) for
"Spices."
Sort by:
The book of spice : from anise to zedoary
\"At once familiar and exotic, spices are rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests and vast fortunes. John O'Connell introduces us to spices and their unique properties, both medical and magical, alongside the fascinating histories behind both kitchen staples and esoteric luxuries, \"--Amazon.com.
Book
Spice-Induced Metal Contamination and Microbiological Risk Assessment of Instant Noodles Prepared for Human Consumption
With the rising worries of potential metal contamination in cooked noodles, this study aimed at unravelling, for the first time, the possible source of metal contamination in cooked noodles. Noodles cooked with full spices (CWFS), cooked with half spices (CWHS), cooked with quarter spices (CWQS), and cooked with no spices (CWNS: control) and their spices were analysed for metals using inductively coupled plasma-atomic emission spectrometry. The microbiological quality of the noodles was also evaluated. Metal concentrations in cooked noodles varied with spice quantity. Noodles CWFS had the highest significant (p < 0.05) concentration of Pb (0.36 ± 0.12 mg/kg), Ni (1.05 ± 0.01 mg/kg), Cd (0.07 ± 0.04 mg/kg), Co (0.02 ± 0.002 mg/kg), and Na (9.45 ± 0.04 mg/kg), compared to the control (CWNS). The mean Pb and Ni of spice and cooked noodles were above the WHO acceptable limits for food and could be harmful to consumers. Pearson’s correlation and PCA showed that packed noodle spices introduced metals into the cooked noodles. Although the hazard indices (adults and children) in all noodle’s groups were less than 1, children still had the potential to contract cancer from Ni exposure because the carcinogenic risk values of CWQS (2.87 × 10–4), CWHS (3.03 × 10–4), and CWFS (3.21 × 10–4) were greater than 10–4. Microbiological analysis revealed the presence of potential pathogens that showed multidrug resistance and the ability to elaborate protease and amylase enzymes. Given the impending chronic health risks inherent in processed noodles, consistent consumption should be avoided.
Journal Article
A Novel FTIR-Based Chemometric Solution for the Assessment of Saffron Adulteration with Non-Fresh Stigmas
The development of fast, non-destructive, and green methods with adequate sensitivity for saffron authentication has important implications in the quality control of the entire production chain of this precious spice. In this context, the highly suitable sensitivity of a spectroscopic method coupled with chemometrics was verified. A total number of 334 samples were analyzed using attenuated-total-reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy; the collected spectra were processed by partial-least-squares discriminant analysis (PLS-DA) to evaluate the feasibility of this study for the discrimination between compliant saffron (fresh samples produced in 2020) and saffron samples adulterated with non-fresh stigmas produced in 2018 and 2016. PLS-DA was able to classify the saffron samples in accordance with the aging time and to discriminate fresh samples from the samples adulterated with non-fresh (legally expired) stigmas, achieving 100% of both sensitivity and specificity in external prediction. Moreover, PLS regression was able to predict the adulteration level with sufficient accuracy (the root-mean-square error of prediction was approximately 3–5%). In summary, ATR-FTIR and chemometrics can be employed to highlight the illegal blending of fresh saffron with unsold stocks of expired saffron, which may be a common fraudulent practice not yet considered in the scientific literature.
Journal Article
The science of spice : understand flavour connections and revolutionize your cooking
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A \"periodic table\" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
Book
Healing spices : how turmeric, cayenne pepper, and other spices can improve your health, life, and well-being
Spices not only add a flavorful kick to meals, they also have some amazing benefits to improve certain ailments and improve overall health. Rich in antioxidants and polyphenols, spices and herbs like turmeric, cayenne pepper, cinnamon, ginger, garlic, cloves, coriander, and sage can fight inflammation, protect against chronic conditions, and can even help with losing weight.Featuring dozens of recipes for meals and beauty remedies, Healing Spices is a great tool for anyone looking to add more flavor to their diet and cut out unhealthy seasonings like salt, sugar, and fat.
Book
Assessment of Occupational Health Hazards Due to Particulate Matter Originated from Spices
Spices have been known for their various health activities; however, they also possess the allergic potential for the respiratory system and the skin as they are fine particulate matter. Persons involved in spice agriculture and food industries are at greater risk since they are exposed to a considerable amount of combustible dust, which may be the cause of fire and explosion and adversely affect the health. These workers may experience allergy, long-term and short-term respiratory issues including occupational asthma, dermatitis, etc. Some spices induce T cell-based inflammatory reaction upon contact recognition of the antigen. Antigen Presenting Cells (APC) on binding to the causative metabolite results in activation of macrophages by allergen cytokine interleukin (IL)-12 and tumor necrosis factor-beta (TNF). Cross-reactivity for protein allergens is another factor which seems to be a significant trigger for the stimulation of allergic reactions. Thus, it was imperative to perform a systematic review along with bioinformatics based representation of some evident allergens has been done to identify the overall conservation of epitopes. In the present manuscript, we have covered a multifold approach, i.e., to categorize the spice particles based on a clear understanding about nature, origin, mechanisms; to assess metabolic reactions of the particles after exposure as well as knowledge on the conditions of exposure along with associated potential health effects. Another aim of this study is to provide some suggestions to prevent and to control the exposure up to some extent.
Journal Article
Health risk assessment of Sudan dyes, toxic elements, and pesticide residues in Egyptian spices
Sudan dyes, toxic elements, and pesticide residues in spices pose potential health risks through long-term exposure, emphasizing the need for regular monitoring. This study evaluated their occurrence and toxicological impact in 80 spice samples collected from Cairo, Giza, Qalyubia, Faiyum, and Alexandria governorates in Egypt. Advanced analytical techniques including High-Performance Liquid Chromatography (HPLC), Gel Permeation Chromatography (GPC), Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS), and Gas Chromatography-Mass Spectrometry (GC-MS) were used for detection. Several metals: antimony (Sb), arsenic (As), cadmium (Cd), chromium (Cr), cobalt (Co), copper (Cu), iron (Fe), lead (Pb), manganese (Mn), nickel (Ni), and zinc (Zn) were found in nearly all samples, except As, which appeared in 75%. Mercury (Hg) and tin (Sn) were below quantification limits. Lead exceeded permissible limits in 5% of hot chili, paprika, and cumin samples. Despite being banned, Sudan I and IV dyes were detected in all tested commodities, reaching 52.3 mg/kg in curry and 6.5 mg/kg in hot chili, while Para Red and Sudan 7B were absent. Although metals and pesticides were within safe exposure limits, the detection of Sudan dyes indicates potential health concerns and the need for continued regulatory control.
Journal Article