| Description |
x, 253 pages : illustrations ; 24 cm |
| Series |
ACS symposium series, 0097-6156 ; 660 |
|
ACS symposium series ; 660
|
| Contents |
Machine derived contents note: Spices: Sources, Processing and Chemistry, S.J. Risch -- Methods of Bacterial Reduction in Spices, W. Leistritz -- The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.), I. Blank, J. Lin, S. Devaud, R. Fumeaux, and L.B. Fay -- Vanilla, D. Havkin-Frenkel and R. Dorn -- Onion Flavor Chemistry and Factors Influencing Flavor Intensity, W.M. Randle -- Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables, T.-H. Yu -- Characterization of Saffron Flavor by Aroma Extract Dilution Analysis, K.R. Cadwallader, H.H. Baek, and M. Cai -- The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry, R.D. Hiserodt, C.-T. Ho, and R.T. Rosen -- Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection, E.M. Fujinari -- Supercritical Fluid Extraction of Allium Species, E.M. Calvey and E. Block -- Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry, C.L. Zrybko and R.T. Rosen -- Reasons for the Variation in Composition of Some Commercial Essential Oils, C.-K. Shu and B.M. Lawrence -- Component Analyses of Mixed Spices, C.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng -- Antioxidative Activity of Spices and Spice Extracts, H.L. Madsen, G. Bertelsen, and L.H. Skibsted -- Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds, C.-W. Chen, T.C. Lee and C.-T. Ho -- Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions, Y. Liu -- Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content, T. Lopez-Arnaldos, J.M. Zapata, A.A. Calderon, and A.R. Barcelo -- Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids, T. Masuda -- Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments, A.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood |
| Notes |
Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 211th National Meeting of the American Chemical Society, New Orleans, Louisiana, March 24-28, 1996 |
| Bibliography |
Includes bibliographical references and indexes |
| Notes |
Also available via the World Wide Web |
|
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
| Subject |
Condiments -- Congresses.
|
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Spices -- Congresses.
|
| Genre/Form |
Conference papers and proceedings.
|
| Author |
Ho, Chi-Tang, 1944-
|
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Risch, Sara J., 1958-
|
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American Chemical Society. Division of Agricultural and Food Chemistry.
|
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American Chemical Society. Meeting (211th : 1996 : New Orleans, La.)
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| LC no. |
96052322 |
| ISBN |
0841234957 (acid-free paper) |
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