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OverviewA spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to mask other flavors. Spices are distinguished from herbs, which are parts of leafy green plants used or flavoring or as a garnish.Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This book gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp. Pseudomonas spp., Aspergillus spp., Cladosporium spp. And many others Full Product DetailsAuthor: Vasantba Jadeja , Pravina J JadejaPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 0.70cm , Length: 22.90cm Weight: 0.168kg ISBN: 9783659742989ISBN 10: 3659742988 Pages: 108 Publication Date: 23 June 2015 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |