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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Wallingford, UK ; Cambridge, MA :
CABI Pub.,
©2008.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 008 | 071019s2008 enka ob 001 0 eng d | ||
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| 020 | |z 1845934059 |q (hbk. ; |q alk. paper) | ||
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| 050 | 4 | |a SB305 |b .C48 2008eb | |
| 070 | 0 | |a SB305 |b .C44 2008 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 072 | 7 | |a P |2 bicssc | |
| 082 | 0 | 4 | |a 641.3/383 |2 22 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Chemistry of spices / |c edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah. |
| 260 | |a Wallingford, UK ; |a Cambridge, MA : |b CABI Pub., |c ©2008. | ||
| 300 | |a 1 online resource (x, 445 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 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"--Provided by publisher | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Spices |x Analysis. | |
| 650 | 0 | |a Spice plants |x Composition. | |
| 650 | 0 | |a Condiments. | |
| 650 | 0 | |a Food. | |
| 650 | 2 | |a Condiments | |
| 650 | 2 | |a Food | |
| 650 | 2 | |a Food and Beverages | |
| 650 | 2 | |a Technology, Industry, Agriculture | |
| 650 | 2 | |a Spices | |
| 650 | 6 | |a Épices |x Analyse. | |
| 650 | 6 | |a Plantes condimentaires |x Composition. | |
| 650 | 6 | |a Condiments. | |
| 650 | 6 | |a Aliments. | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Amomum subulatum. |2 cabt | |
| 650 | 7 | |a Capsicum. |2 cabt | |
| 650 | 7 | |a Cinnamomum. |2 cabt | |
| 650 | 7 | |a Cinnamomum verum. |2 cabt | |
| 650 | 7 | |a Coriandrum sativum. |2 cabt | |
| 650 | 7 | |a Cuminum cyminum. |2 cabt | |
| 650 | 7 | |a Curcuma longa. |2 cabt | |
| 650 | 7 | |a Elettaria cardamomum. |2 cabt | |
| 650 | 7 | |a Foeniculum vulgare. |2 cabt | |
| 650 | 7 | |a Garcinia. |2 cabt | |
| 650 | 7 | |a Illicium verum. |2 cabt | |
| 650 | 7 | |a Laurus nobilis. |2 cabt | |
| 650 | 7 | |a Murraya koenigii. |2 cabt | |
| 650 | 7 | |a Myristica fragrans. |2 cabt | |
| 650 | 7 | |a Petroselinum crispum. |2 cabt | |
| 650 | 7 | |a Pimpinella anisum. |2 cabt | |
| 650 | 7 | |a Piper nigrum. |2 cabt | |
| 650 | 7 | |a Syzygium aromaticum. |2 cabt | |
| 650 | 7 | |a Tamarindus indica. |2 cabt | |
| 650 | 7 | |a Trachyspermum ammi. |2 cabt | |
| 650 | 7 | |a Trigonella foenum-graecum. |2 cabt | |
| 650 | 7 | |a Vanilla. |2 cabt | |
| 650 | 7 | |a Zingiber. |2 cabt | |
| 650 | 7 | |a Zingiber officinale. |2 cabt | |
| 650 | 7 | |a Cardamoms. |2 cabt | |
| 650 | 7 | |a Chemical composition. |2 cabt | |
| 650 | 7 | |a Chemical structure. |2 cabt | |
| 650 | 7 | |a Chillies. |2 cabt | |
| 650 | 7 | |a Cinnamon. |2 cabt | |
| 650 | 7 | |a Cloves. |2 cabt | |
| 650 | 7 | |a Fennel. |2 cabt | |
| 650 | 7 | |a Fenugreek. |2 cabt | |
| 650 | 7 | |a Ginger. |2 cabt | |
| 650 | 7 | |a Grading. |2 cabt | |
| 650 | 7 | |a Mace. |2 cabt | |
| 650 | 7 | |a Nutmegs. |2 cabt | |
| 650 | 7 | |a Packaging. |2 cabt | |
| 650 | 7 | |a Paprika. |2 cabt | |
| 650 | 7 | |a Parsley. |2 cabt | |
| 650 | 7 | |a Plant composition. |2 cabt | |
| 650 | 7 | |a Plant morphology. |2 cabt | |
| 650 | 7 | |a Spice plants. |2 cabt | |
| 650 | 7 | |a Storage. |2 cabt | |
| 650 | 7 | |a Tamarinds. |2 cabt | |
| 650 | 7 | |a Turmeric. |2 cabt | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Condiments |2 fast | |
| 650 | 7 | |a Spices |x Analysis |2 fast | |
| 700 | 1 | |a Parthasarathy, V. A. | |
| 700 | 1 | |a Chempakam, Bhageerathy. | |
| 700 | 1 | |a Zachariah, T. John. | |
| 758 | |i has work: |a Chemistry of spices (Text) |1 https://id.oclc.org/worldcat/entity/E39PCH77fDGMBKf3jyfcmXHhBP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Chemistry of spices. |d Wallingford, UK ; Cambridge, MA : CABI Pub., ©2008 |w (DLC) 2007043551 |w (OCoLC)176648986 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=353168 |z Texto completo |
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