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Gottardi D, Bukvicki D, Prasad S, et al. Beneficial Effects of Spices in Food Preservation and Safety. Front Microbiol. 2016;7:1394doi: 10.3389/fmicb.2016.01394.
Gottardi, D., Bukvicki, D., Prasad, S., & Tyagi, A. K. (2016). Beneficial Effects of Spices in Food Preservation and Safety. Frontiers in microbiology, 71394. https://doi.org/10.3389/fmicb.2016.01394
Gottardi, Davide, et al. "Beneficial Effects of Spices in Food Preservation and Safety." Frontiers in microbiology vol. 7 (2016): 1394. doi: https://doi.org/10.3389/fmicb.2016.01394
Gottardi D, Bukvicki D, Prasad S, Tyagi AK. Beneficial Effects of Spices in Food Preservation and Safety. Front Microbiol. 2016 Sep 21;7:1394. doi: 10.3389/fmicb.2016.01394. eCollection 2016. PMID: 27708620; PMCID: PMC5030248.
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Front Microbiol. 2016 Sep 21;7:1394. doi: 10.3389/fmicb.2016.01394. eCollection 2016.

Beneficial Effects of Spices in Food Preservation and Safety.

Frontiers in microbiology

Davide Gottardi, Danka Bukvicki, Sahdeo Prasad, Amit K Tyagi

Affiliations

  1. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna Cesena, Italy.
  2. Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade Belgrade, Serbia.
  3. Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center Houston, TX, USA.
  4. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy; Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer CenterHouston, TX, USA.

PMID: 27708620 PMCID: PMC5030248 DOI: 10.3389/fmicb.2016.01394

Abstract

Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied

Keywords: antimicrobial; disease prevention; food preservation; inflammatory diseases; spices

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