Turmeric (Curcuma longa) is a perennial, gramineous plant which has yellow flowers and big greens.

The mainland of the turmeric is South Asia. It grows in Pakistan, India, China, Bangladesh ant other Asian countries.Generally its rhizome is used. Rhizomes are yellow finger shaped and has bitter taste. It contents alot of substances but the effective material [...]

Spices are plant origin ingredients that are used in drinks and foods for different aims. The intended uses of spices are as below;

Enriching of aroma
Antimicrobial effect (oregano, garlic, chili pepper, clove, cinnamon, mustard, allspice, marjoram etc.)
Antioxidant effect (rosemary, oregano, sage, sumach, clove etc…)
Chlorothiazide effect (garlic)
Roborant effect
Aphrodisiac effect (vanilla)
Anodyne effect (clove)
Alleviant effect (sage)
Preventing mycotoxin formation
Aperitif effect
Increasing [...]

According to a research in Belgium L-cysteine, an amino acid, may reduce the concentration of acrylamide by more than 99 per cent.

In industry, two asparaginase enzymes called DSM’s Preventase and Novozyme’s are used the reduction of acrylamide and 90 per cent of yield is obtained.
What is Acrylamide?
Acrylamide is a carcinogen chemical substance that ocur during [...]