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E-book

Title Chemistry of spices / edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah
Published Wallingford, UK ; Cambridge, MA : CABI Pub., ©2008

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Description 1 online resource (x, 445 pages) : illustrations
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
Summary "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
Bibliography Includes bibliographical references and index
Notes English
Print version record
Subject Spices -- Analysis
Spice plants -- Composition
Condiments.
Food.
Condiments
Food
Food and Beverages
Technology, Industry, Agriculture
Spices
food.
TECHNOLOGY & ENGINEERING -- Food Science.
COOKING -- General.
Amomum subulatum.
Capsicum.
Cinnamomum.
Cinnamomum verum.
Coriandrum sativum.
Cuminum cyminum.
Curcuma longa.
Elettaria cardamomum.
Foeniculum vulgare.
Garcinia.
Illicium verum.
Laurus nobilis.
Murraya koenigii.
Myristica fragrans.
Petroselinum crispum.
Pimpinella anisum.
Piper nigrum.
Syzygium aromaticum.
Tamarindus indica.
Trachyspermum ammi.
Trigonella foenum-graecum.
Vanilla.
Zingiber.
Zingiber officinale.
Cardamoms.
Chemical composition.
Chemical structure.
Chillies.
Cinnamon.
Cloves.
Fennel.
Fenugreek.
Ginger.
Grading.
Mace.
Nutmegs.
Packaging.
Paprika.
Parsley.
Plant composition.
Plant morphology.
Spice plants.
Storage.
Tamarinds.
Turmeric.
Food
Condiments
Spices -- Analysis
Form Electronic book
Author Parthasarathy, V. A.
Chempakam, Bhageerathy.
Zachariah, T. John.
ISBN 9781845934200
1845934202
1281707392
9781281707390
9786611707392
6611707395