{ "ok": true, "doi": "10.46243/jst.2020.v5.i6.pp42-45", "doi_display": "10.46243/jst.2020.v5.i6.pp42-45", "doi_url": "https://doi.org/10.46243/jst.2020.v5.i6.pp42-45", "state": "registered", "url": "https://www.jst.org.in/index.php/pub/article/view/457", "title": "Adulteration of Spices: A Review", "version": 2, "registered_via": "crossref", "prefix": { "prefix": "10.46243", "status": "live" }, "registrant": { "name": "Longman Publishers", "kind": "publisher", "country": "India" }, "reserved_at": null, "registered_at": "2026-09-29 22:00:23", "updated_at": "2026-09-29 23:59:41", "withdrawn_at": null, "withdrawn_reason": null, "record": { "format": "smartscholars-doi-metadata/1.0", "doi": "10.46243/jst.2020.v5.i6.pp42-45", "referent": "Creation", "type": "JournalArticle", "structural_type": "Digital", "modes": [ "Visual" ], "characters": [ "Language" ], "titles": [ { "value": "Adulteration of Spices: A Review", "type": "PrincipalTitle", "lang": "en" } ], "identifiers": [ { "type": "DOI", "value": "10.46243/jst.2020.v5.i6.pp42-45" } ], "agents": [ { "role": "publisher", "name": { "org": "Longman Publishers" } } ], "dates": { "published": "2020-09-24", "date_type": "PublicationDate", "online": "2020-09-24" }, "language": "en", "container": { "type": "Journal", "titles": [ { "value": "Journal of Science & Technology", "type": "PrincipalTitle" } ], "identifiers": [ { "type": "ISSN", "value": "2456-5660", "medium": "electronic" } ], "issue": "Volume 5", "pages": { "first": "42", "last": "45" } }, "links": [ { "url": "https://www.jst.org.in/index.php/pub/article/view/457", "return_type": "text/html", "primary": true }, { "url": "https://www.jst.org.in/index.php/pub/article/download/457/404", "purpose": "text-mining", "return_type": "application/pdf" }, { "url": "https://www.jst.org.in/index.php/pub/article/download/457/1505", "purpose": "text-mining", "return_type": "application/xml" } ], "abstract": { "value": "Food is one of the basic needs for every living being and is very important aspect for life. But now a day’s foods are affected by different adulterants. Adulteration is a substance which reduces the vital importance of food. Adulterants like metanil yellow (an artificial colour) is used to intensify the colour of the turmeric powder also adulterants like chalk powder, brick powder and toxic substances are added to gain profit and to lower the cost so as to compete with the market. Such adulterants can lead to anaemia, paralysis, brain damage, stomach disorders and also cancer. Spices may also be contaminated because of conditions under which they are cultivated and harvested. Contaminated spices have been reported to cause some diseases and spoilage caused by food. This article provides some information about adulteration of spices.", "lang": "en" }, "license": { "url": "https://creativecommons.org/licenses/by/4.0", "start": "2020-09-24", "applies_to": "vor" }, "references": [ { "key": "ref1", "unstructured": "Callaway, H. M. (1962). Lead: A Materials Survey (Vol. 8083). US Department of the Interior, Bureau of Mines" }, { "key": "ref2", "doi": "10.21276/apjhs.2017.4.4.16", "unstructured": "Ghosh, D., Singha, P. S., Firdaus, S. B., & Ghosh, S. (2017). Metanil yellow: The toxic food colorant. Asian Pacific Journal of Health" }, { "key": "ref3", "unstructured": "Jaiswal, S., Yadav, D. S., Mis hra, M. K., & Gupta, A. K. (2016). Detection of adulterants in spices through chemical method and thin layer" }, { "key": "ref4", "unstructured": "chromatography for forensic consideration. Int. J. Dev. Res, 6(8), 8824-8827" }, { "key": "ref5", "unstructured": "Thilagavathi, R., & Indira, S. A STUDY ON IMPACT OF FOOD ADULTERA TION WITH SPECIAL REFERENCE TO SOUTHERN" }, { "key": "ref6", "doi": "10.1016/j.aca.2009.04.043", "unstructured": "Vaclavik, L., Cajka, T., Hrbek, V., & Hajslova, J. (2009). Ambient mass spectrometry employing direct analysis in real time ( DART) ion" }, { "key": "ref7", "unstructured": "source for olive oil quality and authenticity assessment. 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Foods, 5(2), 36" } ], "record": { "registrant": "Longman Publishers", "registered": "2020-10-29", "updated": "2026-09-17", "issue_number": 1, "source": "crossref-api", "source_agency": "Crossref (member 25296)" } }, "record_sha256": "8e50477d30215d9a7eadcdf86d9376dedd79bf35abe4946b17fd21dbb8ed11bb", "handle": { "synced_at": "2026-10-01 18:12:25", "url": "https://www.jst.org.in/index.php/pub/article/view/457" }, "links": { "record_page": "https://registry.smartscholars.in/record.php?doi=10.46243%2Fjst.2020.v5.i6.pp42-45", "system_metadata": "https://registry.smartscholars.in/resolve.php?doi=10.46243%2Fjst.2020.v5.i6.pp42-45&as=system", "history": "https://registry.smartscholars.in/api.php?action=history&doi=10.46243%2Fjst.2020.v5.i6.pp42-45", "kernel_xml": "https://registry.smartscholars.in/resolve.php?doi=10.46243%2Fjst.2020.v5.i6.pp42-45&as=xml" } }