clove

Production and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]

Sunmonu Basirat Afolake Ojubanire, Sulaiman Semiu Adedayo, Agbaje Rafiu, Olaoye Mufutau Bade & Israel Temitope Christiana · Asian Food Science Journal · 2022

This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder)...

Open access Research Article 10.9734/afsj/2022/v21i11595

Formulation Development of Fast Dissolving Tablet of Clove - The Best Nutraceutical Analgesic Tablet

Ritesh Kumar Tiwari, Lalit Singh, Vijay Sharma & Pooja Singh · Asian Food Science Journal · 2018

Aims: The aim of the present work is to formulate a fast dissolving nutraceutical tablet containing clove powder as drug, by direct compression method. Tablets contain super-disintegrant which disintegrate and dissolve fast and give its rapid onset of action in pain. Place and Du...

Open access Research Article 10.9734/AFSJ/2018/39776

Plasmid Borne Resistance in Bacteria to Common Household Spices

Anoor Pawan Kumar, Karthik Rajkumar, M. Swathi Raju, A. Nichita & Sandeepta Burgula · Microbiology Research Journal International · 2014

Aim: To examine the antimicrobial properties of various spices commonly used in Indian cuisine and to check if the resistance in bacteria is plasmid borne. Study Design: To demonstrate the antimicrobial properties in various household spices like Cinnamon (Cinnamomum zeylanicum),...

Open access Research Article 10.9734/BMRJ/2015/11066