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" Chemistry of spices / "


Document Type : BL
Record Number : 974712
Doc. No : b729082
Title & Author : Chemistry of spices /\ edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah.
Publication Statement : Wallingford, UK ;Cambridge, MA :: CABI Pub.,, ©2008.
Page. NO : 1 online resource (x, 445 pages) :: illustrations
ISBN : 1281707392
: : 1845934202
: : 6611707395
: : 9781281707390
: : 9781845934200
: : 9786611707392
: 1845934059
: 9781845934057
Bibliographies/Indexes : Includes bibliographical references and index.
Contents : Black pepper -- Small cardamom -- Large cardamom --Ginger -- Turmeric -- Cinnamon and cassia -- Clove -- Nutmeg and mace -- Coriander -- Cumin -- Fennel --Fenugreek -- Paprika and chilli -- Vanilla -- Ajowan -- Star anise -- Aniseed -- Garcinia -- Tamarind -- Parsley -- Celery -- Curry leaf -- Bay leaf.
Abstract : "Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices"--Provided by publisher.
Subject : Spice plants-- Composition.
Subject : Spices-- Analysis.
Subject : Condiments.
Subject : Food and Beverages
Subject : Food.
Subject : Spices.
Subject : Technology, Industry, Agriculture
Subject : Amomum subulatum.
Subject : Capsicum.
Subject : Cardamoms.
Subject : Chemical composition.
Subject : Chemical structure.
Subject : Chillies.
Subject : Cinnamomum verum.
Subject : Cinnamomum.
Subject : Cinnamon.
Subject : Cloves.
Subject : COOKING-- General.
Subject : Coriandrum sativum.
Subject : Cuminum cyminum.
Subject : Curcuma longa.
Subject : Elettaria cardamomum.
Subject : Fennel.
Subject : Fenugreek.
Subject : Foeniculum vulgare.
Subject : Garcinia.
Subject : Ginger.
Subject : Grading.
Subject : Illicium verum.
Subject : Laurus nobilis.
Subject : Mace.
Subject : Murraya koenigii.
Subject : Myristica fragrans.
Subject : Nutmegs.
Subject : Packaging.
Subject : Paprika.
Subject : Parsley.
Subject : Petroselinum crispum.
Subject : Pimpinella anisum.
Subject : Piper nigrum.
Subject : Plant composition.
Subject : Plant morphology.
Subject : Spice plants.
Subject : Spices-- Analysis.
Subject : Storage.
Subject : Syzygium aromaticum.
Subject : Tamarinds.
Subject : Tamarindus indica.
Subject : TECHNOLOGY ENGINEERING-- Food Science.
Subject : Trachyspermum ammi.
Subject : Trigonella foenum-graecum.
Subject : Turmeric.
Subject : Vanilla.
Subject : Zingiber officinale.
Subject : Zingiber.
Dewey Classification : ‭641.3/383‬
LC Classification : ‭SB305‬‭.C48 2008eb‬
Added Entry : Chempakam, Bhageerathy.
: Parthasarathy, V. A.
: Zachariah, T. John.
copyhttps://lib.clisel.com/site/catalogue/974712
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