Title |
Mycotoxins in spices and herbs–An update
|
---|---|
Published in |
Critical Reviews in Food Science and Nutrition, November 2015
|
DOI | 10.1080/10408398.2013.772891 |
Pubmed ID | |
Authors |
Bulent Kabak, Alan D. W. Dobson |
Abstract |
Spices and herbs have been used since ancient times as flavour and aroma enhancers, colourants, preservatives and traditional medicines. There are more than thirty 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 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. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
United States | 1 | 100% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Practitioners (doctors, other healthcare professionals) | 1 | 100% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
United States | 1 | <1% |
Unknown | 187 | 99% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 22 | 12% |
Student > Ph. D. Student | 17 | 9% |
Researcher | 13 | 7% |
Student > Bachelor | 13 | 7% |
Student > Postgraduate | 12 | 6% |
Other | 43 | 23% |
Unknown | 68 | 36% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 45 | 24% |
Biochemistry, Genetics and Molecular Biology | 16 | 9% |
Chemistry | 12 | 6% |
Engineering | 9 | 5% |
Pharmacology, Toxicology and Pharmaceutical Science | 6 | 3% |
Other | 25 | 13% |
Unknown | 75 | 40% |