turmeric

Biochemical Composition of Two Zinziberaceae: Ginger (Zingiber officinale roscoe) and Turmeric (Curcuma longa)

Ekissi Alice Christine, Dago Gnahé André, Kouamé Kan Benjamin, Beugré Grah Avit Maxwell & Kati-Coulibaly Séraphin · Asian Food Science Journal · 2021

The objective of this work is to analyze the biochemical parameters of Zingiber officinale (ginger) and Curcuma Longa (turmeric) found in the locality of Daloa. The samples were purchased in the markets of Daloa. The dry matter, ash and lipid contents were determined by the AOAC...

Open access Research Article 10.9734/afsj/2021/v20i730317

Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods

Emelike, Nkechi-Juliet Tamuno · Asian Food Science Journal · 2020

Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was inve...

Open access Research Article 10.9734/afsj/2020/v19i230232

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