Radiation “refers to a physical phenomenon in which energy travels through space or
matter”(Radomyski et el. 1994). Irradiation, as used in food science, is the application of this …

Food Shelf Life Stability provides a unique approach to understanding this critical subject by
examining physical, chemical, and biochemical factors affecting food quality. It emphasizes …

The comparative effects of steaming and gamma irradiation on the physicochemical and
microbiological properties of dried red pepper (Capsicum annum L.) were investigated …

The effects of steam and irradiation treatments on the physicochemical properties (moisture
content, pH, extractable yield, reducing sugar, soluble pigment, antioxidant activity, piperine …

Berbere, the hot pepper spice, is a central ingredient in Ethiopian cuisine. This study aimed
to deepen understanding of the agricultural and postharvest handling practices and …

A spice is a dried seed, fruit, root, bark or vegetative material used in nutritionally
insignificant amount as a food supplement for the reason of flavoring. Spices are defined as" …

The chili pepper, also known as Capsicum annuum, is widely grown, consumed and utilized
for a variety of health benefits. Its fruits display significant morphological variation. They …

Essential amino acids, fatty acids, vitamins and minerals forms the four major groups of
nutrient needed to support human biochemical processes. Turkey berry has been found to …

The microbiological contamination of raw plant materials is common and may be adequately
reduced by radiation processing. This study evaluated the effects of γ-and e-beam ionizing …

The contaminating microflora of 12 dehydrated garlic and onion products was investigated.
The products were presented in powder, chops and flakes, both packed and unpacked, as …