What is it about?
Gamma irradiation has been recognized as an effective method for inhibiting sprouting in rhizome spices along with improving safety of spices by inactivating food-borne pathogens. In the present research, influence of gamma irradiation and boiling treatment on antioxidant status in different spices has been determined. Though irradiation has no positive effect on antioxidant parameters in boiled turmeric while irradiated ginger and garlic showed improvement of antioxidant markers in boiled sample. This result demonstrates that gamma irradiation could be a potential tool to improvement of antioxidant quality in cooked spices.
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gamma irradiation could be a potential tool to improvement of antioxidant quality in cooked spices.
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This page is a summary of: Evaluation of gamma irradiation and boiling treatment on antioxidant status in different spices, Journal of Food Process Engineering, September 2016, Wiley,
DOI: 10.1111/jfpe.12482.
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