Antimicrobial Functions of Spices: Why Some Like it Hot

@article{Billing1998AntimicrobialFO,
  title={Antimicrobial Functions of Spices: Why Some Like it Hot},
  author={Jennifer Billing and Paul W. Sherman},
  journal={The Quarterly Review of Biology},
  year={1998},
  volume={73},
  pages={3 - 49}
}
Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? to investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total 4578 recipes from 93 cookbooks was analysed. We also compiled information on the… 

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Adaptive ingredients against food spoilage in Japanese cuisine

  • Y. Ohtsubo
  • Medicine
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Whether two antimicrobial ingredients (i.e. spices and vinegar) are used in ways consistent with the antimicrobial hypothesis are explored, which revealed that the vinegar use pattern conformed to the predictions.
...

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