{"id":854,"date":"2024-12-13T15:29:35","date_gmt":"2024-12-13T15:29:35","guid":{"rendered":"https:\/\/chempublishers.com\/anst\/?page_id=854"},"modified":"2024-12-13T15:30:39","modified_gmt":"2024-12-13T15:30:39","slug":"benefits-of-mint-for-the-improvement-of-health-based-on-its-usage-in-pharmaceutical-and-food-industry","status":"publish","type":"page","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/benefits-of-mint-for-the-improvement-of-health-based-on-its-usage-in-pharmaceutical-and-food-industry\/","title":{"rendered":"Benefits of mint for the improvement of health based on its usage in pharmaceutical and food industry"},"content":{"rendered":"\t\t
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Alim Un Nisa<\/span><\/p>

Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan<\/p>

Phool Shahzadi<\/span><\/p>

GCRC, PCSIR Laboratories Complex, Lahore, Pakistan<\/p>

Saima Mushtaq<\/span><\/p>

University of Management and Technology, Lahore, Pakistan<\/p>

Fatima Sajjad<\/span><\/p>

University of Central Punjab, Lahore, Pakistan<\/p>

Shahid Masood\u00a0<\/a><\/span><\/p>

Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan<\/p>

Sajila Hina<\/span><\/p>

Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan<\/p>

Muhammad Ashraf<\/span><\/p>

Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan<\/p>

Razia Kalsoom<\/span><\/p>

PCSIR Laboratories Complex, Islamabad, Pakistan<\/p>

\u00a0<\/p>
Received<\/span>
21 Sep, 2022<\/td>		Accepted<\/span>
30 Dec, 2022<\/td>		Published<\/span>
04 Apr, 2023<\/td><\/tr><\/tbody><\/table>

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Aromatic herbs’ market values have risen because of rise in food, biotechnology, medicines and cosmetics. Mentha piperita L. is famous for its therapeutic properties whose health advantages are well recognized by the pharmaceutical and food processing sectors. Despite the fact that it is employed as a flavoring component in foods, it is best known for its antibacterial and antioxidant properties. Toothpaste, jellies, candies, drinks, teas, mouth fresheners, alcoholic liqueurs, syrups, ice creams, detergents chewing gums, insect repellents and soaps are all made from peppermint oil and its by-products. It should be preserved to keep it available year around as it is perishable in nature. This herb is dried to extend depository period, reduce packing, and reduce transportation costs. Various research on mint drying were gathered and the drying kinetics were evaluated in order to administer the influence of various drying techniques on drying rate, time and quality of colour and other characteristics.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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How to Cite this paper?<\/h3>


APA-7 Style<\/strong>
Nisa, A.U., Shahzadi, P., Mushtaq, S., Sajjad, F., Masood, S., Hina, S., Ashraf, M., Kalsoom, R. (2022). Benefits of mint for the improvement of health based on its usage in pharmaceutical and food industry.\u00a0Journal Advances of Nutrition Science and Technology<\/em>, 2(3), 89-97<\/a>. https:\/\/doi.org\/10.15228\/ANST.2022.v02.i02.p02

ACS Style<\/strong>
Nisa, A.U.; Shahzadi, P.; Mushtaq, S.; Sajjad, F.; Masood, S.; Hina, S.; Ashraf, M.; Kalsoom, R. Benefits of mint for the improvement of health based on its usage in pharmaceutical and food industry.\u00a0J. Adv. Nutri. Sci. Tech.<\/em>\u00a02022, 2, 89-97<\/a>. https:\/\/doi.org\/10.15228\/ANST.2022.v02.i02.p02

AMA Style<\/strong>
Nisa AU, Shahzadi P, Mushtaq S, Sajjad F, Masood S, Hina S, Ashraf M, Kalsoom R. Benefits of mint for the improvement of health based on its usage in pharmaceutical and food industry.\u00a0Journal Advances of Nutrition Science and Technology<\/em>. 2022; 2(3): 89-97<\/a>. https:\/\/doi.org\/10.15228\/ANST.2022.v02.i02.p02

Chicago\/Turabian Style<\/strong>
Nisa, Alim, Un, Phool Shahzadi, Saima Mushtaq, Fatima Sajjad, Shahid Masood, Sajila Hina, Muhammad Ashraf, and Razia Kalsoom. 2022. “Benefits of mint for the improvement of health based on its usage in pharmaceutical and food industry”\u00a0Journal Advances of Nutrition Science and Technology<\/em>\u00a02, no. 3: 89-97<\/a>. https:\/\/doi.org\/10.15228\/ANST.2022.v02.i02.p02<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Alim Un Nisa Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan Phool Shahzadi GCRC, PCSIR Laboratories Complex, Lahore, Pakistan Saima Mushtaq University of Management and Technology, Lahore, Pakistan Fatima Sajjad University of Central Punjab, Lahore, Pakistan Shahid Masood\u00a0 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan Sajila Hina Food and Biotechnology […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-854","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nBenefits of mint for the improvement of health based on its usage in pharmaceutical and food industry - The Journal Advances of Nutrition Science and Technology<\/title>\n<meta name=\"description\" content=\"Discover the latest insights and research in nutrition science and technology. 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