Concepedia

Publication | Closed Access

Degradation of bioactive spice compound: curcumin during domestic cooking

DOI

71

Citations

5

References

2008

Year

D. Suresh, K. N. Gurudutt, Krishnapura Srinivasan
European Food Research and Technology

References

YearCitations

Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: solubility, chemical and photochemical stability

Hanne Hjorth Tønnesen, Már Másson

International Journal of Pharmaceutics

2002

750

Spices as influencers of body metabolism: an overview of three decades of research

Krishnapura Srinivasan

Food Research International

2004

345

Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects

Krishnapura Srinivasan

Food Reviews International

2005

276

Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum)

D. Suresh, H. Manjunatha, Krishnapura Srinivasan

Journal of Food Composition and Analysis

2007

162

Loss of active principles of common spices during domestic cooking

Krishnapura Srinivasan, K. Sambaiah, N. Chandrasekhara

Food Chemistry

1992

41

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