Chemistry of Spices

Chemistry of Spices

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 th...

Full description

Saved in:
Bibliographic Details
Other Authors: Parthasarathy, V. A. (edited), Chempakam, Bhageerathy (edited), Zachariah, T. John (edited)
Format: Book
Language:English
Published: Wallingford, UK CABI 2008
Subjects:
Spices > Analysis
Spice plants > Composition
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam a2200000#i 4501
001 wils-386478
005 2022021145344
008 220121t2008 -UI ag# ##001 #deng#D
020 # # |a 1845934059  |q paperback 
020 # # |a 9781845934057  |q hardback 
040 # # |a DLC  |b eng  |c DLC  |d UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a SB305  |b .C44 2008 
245 0 0 |a Chemistry of Spices  |c Edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah 
264 # 1 |a Wallingford, UK  |b CABI  |c 2008 
264 # 4 |c ©2008 
300 # # |a x, 445 pages  |b illustrations  |c 25 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a 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. 
650 # 0 |a Spices  |x Analysis 
650 # 0 |a Spice plants  |x Composition 
700 1 # |a Parthasarathy, V. A.  |e edited 
700 1 # |a Chempakam, Bhageerathy  |e edited 
700 1 # |a Zachariah, T. John  |e edited 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=386478 
998 # # |a 00130##a006.2.2||00250##a002.5.2||00250##b002.5.3||00255##a007.25.3||00260##a002.8.2||00260##b002.8.4||00260##c002.7.6||00264#1a002.8.2||00264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00500##a002.17.2||00502##a007.9.2||00520##a007.2||00520##b007.2||00538##a003.16.9||00546##a006.11||00730##a006.2.2||00730##d006.4||00730##f006.10||00730##n006.2.2||00730##p006.2.2|| 

Similar Items