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 betw...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Parthasarathy, V. A., Chempakam, Bhageerathy, Zachariah, T. John
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Wallingford, UK ; Cambridge, MA : CABI Pub., ©2008.
Temas:
Spices > Analysis.
Spice plants > Composition.
Condiments.
Food.
Condiments
Food
Food and Beverages
Technology, Industry, Agriculture
Spices
Épices > Analyse.
Plantes condimentaires > Composition.
Aliments.
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.
Spices > Analysis
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