Mycotoxins in spices and herbs–An update
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Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor and Francis Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs. © 2017 Taylor & Francis Group, LLC.
Açıklama
Anahtar Kelimeler
Aflatoxins, Herbs, Mycotoxins, Ochratoxin A, Spice
Kaynak
Critical Reviews in Food Science and Nutrition
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
57
Sayı
1
Künye
Kabak, B., Dobson, A. D. (2017). Mycotoxins in spices and herbs–An update. Critical Reviews in Food Science and Nutrition, 57(1), 18-34.
