Comparative effect of irradiation and heating on the microbiological properties of licorice (Glycyrrhiza glabra L.) root powders

References

• Al-Bachir M. 2007. Effect of gamma irradiation on microbiological, chemical and sensory characteristics of aniseed (Anisum vulgare). Biores Technol 98:1871–1876.
   PubMed Web of Science ®Google Scholar
• Al-Bachir M, Lahham G. 2003. The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of licorice (Glycyrrhiza glabra). J Sci Food Agricult 83:70–75.
   Web of Science ®Google Scholar
• Al-Bachir M, Al-Adawi A, Al-Kaed A. 2004. Effect of gamma irradiation on microbiological, chemical and sensory characteristics of licorice root product. Radiat Phys Chem 69:333–338.
   Google Scholar
• Al-Bachir M, Zeinou R. 2005. The effect of gamma irradiation and grinding on the microbial load of dried licorice roots (Glycyrrhiza flabra L), and quality characteristics of their extract. Acta Alimentaria 34:287–294.
   Google Scholar
• Almela L, Nieto-sandoval JM, Fernandez-lopez JA. 2002. Microbial inactivation of paprika by a high-temperature short-X time treatment influence on color properties. J Agric Food Chem 50:1435–1440.
   PubMed Web of Science ®Google Scholar
• Association of Official Analytical Chemists (AOAC). 2010. AOAC: Official methods of Analysis. 15th ed. Washington, DC: AOAC.
   Google Scholar
• Farkas J, Farkas CM. 2011. History and feature of food irradiation. Trends Food Sci Technol 22:121–126.
   Web of Science ®Google Scholar
• Fjell KM, Seibel W, Gerstenkorn P. 1996. Method for ash determination by conductivity. Cereal Chem 73:510–511.
   Google Scholar
• International Atomic Energy Agency (IAEA). 2008. IAEA: Food irradiation clearances database. Available from: http://nuclues.iaec.org/NUCLUES/Content/Applications/FICdb/DatabaseHome.jsp [accessed 30 July 2008].
   Google Scholar
• Isbrucker RA, Burdock GA. 2006. Risk and safety assessment on the contamination of Licorice root (Glycyrrhiza sp.), its extract and powder as a food ingredient, with emphasis on the pharmacology and toxicology of glycyrrhizin. Regulat Toxicol Pharmacol 46: 167–192.
   PubMed Web of Science ®Google Scholar
• Jeon MR, Kim MH, Kim MY, Kim MR. 2009. The effect of heat treatments and herb addition of flavor of garlic. J Korean Soc Food Sci Nutrit 38:105–110.
   Google Scholar
• Josephson ES, Peterson MS. 1982. Preservation of food by ionizing radiation. Boca Raton, FL: CRC Press.
   Google Scholar
• Kumar S, Gautam S, Pwar S, Sharma A. 2010. Microbial decontamination of medicinally important herbals using gamma radiation and their biochemical characterization. Food Chem 119:328–335.
   Web of Science ®Google Scholar
• Kwon JH, Lee J, Wajea C, Ahn JJ, Kim GR, Chung HW, Kim DH, Lee JW, Byun MW, Kim KS, Kim KS, Park SH, Lee EJ, Ahn DU. 2009. The quality of irradiated red ginseng powder following transport from Korea to the United States. Radiat Phys Chem 78:643–646.
   Google Scholar
• Lilie M, Hein S, Wilhelm P, Mueller U. 2007. Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention. Int J Food Sci Technol 42:190–193.
   Google Scholar
• Neramitmansook N, Chahom M, Prankhogsil P, Phianphak W, Keawchoung P. 2012. Application of gamma irradiation to reduce microbial contamination in herbal cosmetic products. Radiat Phys Chem 81:1189–1192.
   Google Scholar
• Ramathilage A, Murugesan AG. 2011. Effect of electron beam irradiation on proximate microbiological and sensory characteristics of chavanaprash-Ayurvedic poly herbal formulation. Innovat Food Sci Emerging Technol 12:515–518.
   Google Scholar
• Rico CW, Kim GR, Ahn JJ, Kim HK, Furuta M, Kwon JH. 2010. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem 119:1012–1016.
   Web of Science ®Google Scholar
• Syrian Arab Standard and Metrology Organization (SASMO). 2010. SASMO. Good irradiation practices code to control of the micro organisms and the insect pest in the plant condiment and herbs and spices. 3512/2010. ICS 17.240.
   Google Scholar
• Syrian Arab Standard and Metrology Organization (SASMO). 2007. SASMO. Microbiological requirements for foods, 2nd rev. 2179/2007. ICS 67.040.
   Google Scholar
• Schweiggert U, Carle R, Schieber A. 2007. Conventional and alternative processes for spice – a review. Trends Food Sci Technol 18:260–268.
   Web of Science ®Google Scholar
• Shibata S. 2000. A drug over the millennia: Pharmacognosy, chemistry, and pharmacology of licorice. Pharmaceutical of Japan Tokyo (Yakugaku Zasshi) 120:849–862 [Review in English].
   PubMed Web of Science ®Google Scholar
• Snedecor G, Cochran W. 1988. Statistical methods. Ames, Iowa: The Iowa State University Press. pp 221–221
   Google Scholar
• Soriani RR, Satomi LC, Pinto TJA. 2005. Effect of ionizing radiation in ginkgo and guarana. Radiat Phys Chem 73:239–242.
   Google Scholar
• Villavicencio ALCH, Araujo MM, Fanaro GB, Rela PR, Mancini-Filho J. 2007. Sensorial analysis evaluation in cereal bars preserved by ionizing radiation processing. Radiat Phys Chem 76: 1875–1877.
   Web of Science ®Google Scholar
• Waje CK, Kim HK, Kim KS, Todoriki S, Kwon JH. 2008. Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.). J Agric Food Chem 56: 4592–4596.
   PubMedGoogle Scholar
• Wilkinson VM, Gould GW. 1996. Food irradiation: A reference guide. Cambridge, UK; Woodhead Publishing Ltd.
   Google Scholar
• Zweifel C, Stephan R. 2012. Spices and herbs as a source of Salmonella related food borne diseases. Food Res Int 45:765–769.
   Web of Science ®Google Scholar