Journal of the Science of Food and Agriculture

Journal Information
ISSN / EISSN : 0022-5142 / 1097-0010
Published by: Wiley-Blackwell (10.1002)
Total articles ≅ 19,574
Current Coverage
SCOPUS
MEDICUS
MEDLINE
PUBMED
SCIE
Archived in
EBSCO
SHERPA/ROMEO
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Latest articles in this journal

Victor Pena Ribeiro, Gari Vidal Ccana Ccapatinta, Jennyfer Andrea Aldana‐Mejia, Andresa Aparecida Berretta, ,
Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11788

The publisher has not yet granted permission to display this abstract.
Napaporn Chintagavongse, Hayate Takiguchi, Chi Ming‐Hsuan, Koichi Tamano, Toru Hayakawa, Jun‐Ichi Wakamatsu, Tomohiro Mitani,
Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11789

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Yan‐Yan Wu, Cun‐Xi Nie, Chunsheng Xu, Rui‐Qing Luo, Hong‐Li Chen, Jun‐Li Niu, Xue Bai,
Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11791

The publisher has not yet granted permission to display this abstract.
, Atif Can Seydim
Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11785

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, Ruchi Bhattacharya, Shiv S. Shukla,
Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11771

Abstract:
Spices are natural plant products enriched with the history of being used as herbal medicine for prevention of diseases. India is also known as “Land of Spices”. Out of 109 spices recognized by the International Organization for Standardization (ISO) world more than 52-60 spice crops are grown in India. The major spices exported by India are Turmeric, Cumin, Coriander, Fenugreek, Peppers etc. The Indian spices are divided into three era viz. early period, middle age and early modern period. Spices are used in beverages, liquors, and pharmaceutical, cosmetic and Perfumery products. The major issue with spices is their handling and storage. This review article mainly focuses on two aspects: At the outset the handling and storage of the spices is essential factor as spices are available in different forms like raw, processed, fresh, whole dried, or pre-ground dried. So the need of processing, packaging, storage and handling of the spices is important as spices deterioration can leads to the loss of its therapeutic activity. Furthermore many herbal constituents have the capability to enhance the bioavailability of drugs. So an attempt has been made to throw a light on the bio enhancer activity and therapeutic activity along with their mechanism of action of the some Indian Spices which are regularly used for cooking purpose on the daily basis to enhance the taste of food. The spices suggested by ministry of AYUSH which is relevant to its medicinal and biological property in treatment and prevention from COVID-19 are discussed.
Jinming Lin, Jiamin Wen, Nan Xiao, Yu‐Tong Cai, Jie Xiao, Wenhao Dai, Jian‐Ping Chen, Ke‐Wu Zeng, Fengsong Liu, , et al.
Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11782

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Shuxin Ye, Jingsong Zhu, , Zongo Abel Wend‐Soo, , Fuchao Zhan,
Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11786

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