Full Length Research Paper
References
|
Abdou BA (2009). Contribution à l'étude du développement d'un aliment fonctionnel à base d'épices du Cameroun: Caractérisation physico-chimique et fonctionnelle. Thèse de Doctorat/Ph.D, Université de |
|
|
Al-Jasass FM, Al-Jasser MS (2012). Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia conditions. Sci. World J. 5 p. |
|
|
Assogba KF, Sikirou R, Sodjinou E, Mensah A (2009). Production durable du piment au Bénin, Institut National des Recherches Agricoles du Bénin (INRAB) 48 p. |
|
|
Betts R (2014). Microbial Update, Herbs and spices International Food Hygiene 25:9-11. |
|
|
Bonazzi C, Dumoulin E (2014). Quality changes in Food materials as influenced by drying processes. Modern Drying Technol. 20 p. |
|
|
Chadare FJ, Hounhouigan JD, Linnemann AR, Nout MJ, Van Boekel MAJS (2008). Indigenous knowledge and processing of Adansonia digitata L. food products in Benin. Ecol. Food Nutr. 47(4):338-362. |
|
|
Chassaing V (2006). L'Aromathérapie: les huiles essentielles au service du cheval; Ed: Violaine Chassaing pp. 4-8. |
|
|
Codex Alimentarius (2015). Code d'usages pour la prevention et la reduction de la contamination des épices par les mycotoxines, progra'mme mixte FAO/OMS sur les normes alimentaires 81 p. |
|
|
De Vienne Pet De Vienne E (2007). La cuisine et le goût des épices, ed du Trécarré 254 p. |
|
|
Dufresne C (2008). Documentation d'une technologie simple pour le séchage de plantes médicinales à la ferme, Filière des plantes médicinales biologiques du Québec, Magog. 35 p. |
|
|
Eke SO, Irabor JI, Okoye M, Aitufe OF, Ekoh SN (2013). The microbial status of commercial 'suya' meat products in Ekpoma, Edo, Nigeria. Int. J. Commun. Res. pp. 18-21. |
|
|
El Kalamouni C (2010). Caractérisations chimiques et biologiques d'extraits de plantes aromatiques oubliées de Midi-Pyrénées. Thèse de Doctorat/Ph.D, Institut National Polytechnique de Toulouse-France 263 p. |
|
|
Hackl E, Ribarits A, Angerer N, Gansberger M, Hölzl C, Konlechner C, Taferner-Kriegl J Sessitsch A (2013). Food of plant origin: production methods and microbiological hazards linked to food-borne disease. Aust. Institute Technol. Support. Publications 160 p. |
|
|
Hossain MB, Barry-Ryan C, Martin-Diana AB, Brunton NP (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Sci. Environ. Health 123:85-91. |
|
|
Iqbal Q;, Amjad, M;, Asi, MR;Ari-o A (2011). Assessment of hot Peppers for Aflatoxin and Mold Proliferation during Storage. J. Food Prot. 74(5):830-835. |
|
|
Kindossi JM, Anihouvi VB, Vieira-Dalodé G, Akissoé NH , Jacobs A, Dlamini N, Pallet D, Hounhouigan DJ (2012). Production, consumption and quality attributes of Lanhouin, a fish-based condiment from West Africa Food Chain 2(1):117-130. |
|
|
Mah JH, Kim YJ, Hwang HJ (2009). Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control pp. 449-454. |
|
|
Mediss (2012). Mise en place d'une filière de production de plantes à parfum aromatiques et médicinales en Méditerranée. EV-rapport final – filière PPAM .doc- 12/06/2012 |
|
|
Nguyen MT, Tozovanu M, Tran TL, Pfohl-Leszkowicz A (2007). Occurrence of aflatoxin B1, citrinin and ochratoxin A in rice in five provinces of the central region of Vietnam. Food Chem. 105:42-47. |
|
|
Nyegue MA (2006). Propriétés chimiques et biologiques des huiles essentielles de quelques plantes aromatiques et médicinales du Cameroun. Thèse de Doctorat, Universités de Montpellier II et de Yaoundé I 179 p. |
|
|
Peter KV (2006). Handbook of herbs and spices. Peter VK (ed), Wood Head Publishing Ltd Cambridge, UK. 3:566. |
|
|
Popovici C, Saykova I, Tylkowski B (2009). Evaluation de l'activité antioxydant des composés phénoliques par la réactivité avec le radical libre DPPH. Rev. Génie Ind. 14 p. |
|
|
Pouillart M, Pouillart P (2013). Dietary food practices of the Middle Ages in France were driven by the culinary expertise of medical doctors. Cah. Nutr. Diét. 46:247-258. |
|
|
Prakash B, Shukla R, Singh P, Mishra PK, Dubey NK, Kharwar (2011). Efficacy of chemical characterized Ocimum graticimum L. essential oil as an antioxidant and a safe plant based antimicrobial against fungal and aflatoxin B1 contamination of spices. Food Res. Int. 44:385-390. |
|
|
Prashant K (2014). Greening retail: an Indian experience. Int. J. Retail Distr. Manage. 42:613-625. |
|
|
Qaher M (2005). Fungal contamination of some imported spices. Mycopathologia 159:291-298. |
|
|
Roige MB, Aranguren SM, Riccio MB, Pereyra S, Soraci AL, Tapia MO (2009). Mota and mycotoxins in fermented feed, wheat grains and corn grains in Southeastern Buenos Aires Province, Argentinaycobi. Rev. Iberoam. Micol. 26:233-237. |
|
|
Romagnoli B, Menna V, Gruppioni N, Bergamini C (2006). Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy. Food Control 18:697-701. |
|
|
Salari R, Habibi MB Najafi, Boroushaki MT, Mortazavi SA, Fathi MN (2012). Assessment of the microbiological quality and mycotoxin contamination of Iranian red pepper spice. J. Agric. Sci. Technol. 14:1511-1521. |
|
|
Set E, Erkmen O (2010). The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey. Food Chem. Toxicol. 48:2532-2537. |
|
|
Sossa VCNA (2013). Qualité alimentaire et nutritionnelle de quatre légumes-feuilles traditionnels consommés au Bénin: Ceratotheca sesamoides, Sesamum radiatum, Acmella uliginosa et Justicia tenella. Thèse de doctorat/Université d'Abomey-Calavi, Bénin 215 p. |
|
|
Sung M, Kang HJ, Kim Y (2012). Relationship between physicochemical and sensorial properties of red pepper powder under different storage conditions. J. Korean Soc. Food Sci. Nutr. 41:1423-1430. |
|
|
Tchiegang C, Mbougueng D (2005). Composition chimique des épices utilisées dans la préparation du Nah poh et du Nkui de l'ouest Cameroun. Tropicultura 23(4):193-200. |
|
|
Thomas F, Daoust SP, Raymond M (2012). Can we understand modern humans without considering pathogens? Evol. Appl. 5(4):368-379. |
|
|
Tulu S, Demissie S, Dabassa A (2014). Microbial safety of some selected spices sold in Jimma town, South Western of Ethiopea. Res. J. Microbiol. pp. 43-50. |
|
|
Tunde-Akintunde TY (2010). Effect of pretreatment on drying time and quality of chilli pepper. J. Food Process Preserv. 34:595-608. |
|
|
Yogendrarajah P, Deschuyffeleer N,Jacxsens L, Sneyers PJ, Maene P, De Saeger S, Devlieghere F, De Meulenaer B (2014). Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment. Food Control 41:219-230. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
