Spices: Flavor Chemistry and Antioxidant Properties

Editor Chi-Tang Ho, Sara J. Risch

Oxford University Press | February 1, 1997 | Hardcover |

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Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.

Format: Hardcover

Dimensions: 264 Pages, 5.91 × 8.66 × 0.79 in

Published: February 1, 1997

Publisher: Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10: 0841234957

ISBN - 13: 9780841234956

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– More About This Product –

Spices: Flavor Chemistry and Antioxidant Properties

Editor Chi-Tang Ho, Sara J. Risch

Format: Hardcover

Dimensions: 264 Pages, 5.91 × 8.66 × 0.79 in

Published: February 1, 1997

Publisher: Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10: 0841234957

ISBN - 13: 9780841234956

About the Book

Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices.
Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.

Table of Contents

S.J. Risch: Spices: Sources, Processing and Chemistry W. Leistritz: Methods of Bacterial Reduction in Spices I. Blank, J. Lin, S. Devaud, R. Fumeaux, and L.B. Fay: The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) D. Havkin-Frenkel and R. Dorn: Vanilla W.M. Randle: Onion Flavor Chemistry and Factors Influencing Flavor Intensity T.-H. Yu: Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables K.R. Cadwallader, H.H. Baek, and M. Cai: Characterization of Saffron Flavor by Aroma Extract Dilution Analysis R.D. Hiserodt, C.-T. Ho, and R.T. Rosen: The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry E.M. Fujinari: Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection E.M. Calvey and E. Block: Supercritical Fluid Extraction of Allium Species C.L. Zrybko and R.T. Rosen: Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry C.-K. Shu and B.M. Lawrence: Reasons for the Variation in Composition of Some Commercial Essential Oils C.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng: Component Analyses of Mixed Spices H.L. Madsen, G. Bertelsen, and L.H. Skibsted: Antioxidative Activity of Spices and Spice Extracts C.-W. Chen, T.C. Lee and C.-T. Ho: Antioxidative Effect an
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From the Publisher

Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.

About the Author

Sara J. Risch is at Golden Valley Microwave Foods, Inc.. Chi-Tang Ho is at Rutgers University.

Editorial Reviews

"Explores the chemistry of spices to illuminate the significant volatile and nonvolatile compounds that create the distinctive flavor of various spices, and those that are responsible for the preservative effect of many spices. Examines the flavor chemistry of fenugreek, vanilla, onions and various other; describes analytical techniques including aroma extract dilution analysis, chromatography, chemiluminescent nitrogen detection, and mass spectrometry; and considers the antioxidant properties of such components as capsanthin in soybean oil, curcumin in ginger, and lavandin in rosemary. The 19 papers are from an international symposium in New Orleans, March 1996."--SciTech Book News
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