The current state of antimicrobial resistance to synthetic antimicrobial drugs has led to
renewed interest in natural antimicrobial compounds. Antimicrobial activity of extracts of …

Although spices have been used in food for centuries, little is known about their use to
preserve insect‐based foods. This study assessed the flour produced from blanched crickets …

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic
extracts of commonly used culinary spices from Pakistan against meat oxidative stress and …

Abstract Background and Objective: Garlic, in different types, is a very common food
ingredient all over the world. Traditionally, garlic is fermented in grape vinegar to produce …

Purpose This study aims to compare the antioxidant and antimicrobial activity of different
parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient …

Background Streptococcus pneumoniae, a capsulated lancet gram-positive bacterium, is the
leading cause of mortality and morbidity among children globally and is the primary cause of …

Insects are a vital and preferred food among many cultures scattered throughout the world,
where they are consumed as a source of protein, fat, minerals, and vitamins. However, with …

In the present study, ginger, turmeric and clove extract at different concentrations (1.56 gm/l,
3.12 gm/l, 6.25 gm/l, 12.5 gm/l, 25gm/l and 50gm/l) were used to determine the antioxidant …