Spices: Flavor Chemistry and Antioxidant Properties

Hardcover | February 1, 1997

EditorSara J. Risch, Chi-Tang Ho

not yet rated|write a review
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.

Pricing and Purchase Info

$302.50

Ships within 1-3 weeks
Ships free on orders over $25

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 spice...

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

other books by Sara J. Risch

A House in the Sky: A Memoir
A House in the Sky: A Memoir

Paperback|Aug 26 2014

$20.00 online$22.00list price(save 9%)
Pax
Pax

Hardcover|Feb 2 2016

$16.50 online$21.00list price(save 21%)
Snow Like Ashes
Snow Like Ashes

Paperback|Sep 15 2015

$11.02 online$12.50list price(save 11%)
see all books by Sara J. Risch
Format:HardcoverDimensions:264 pages, 9.02 × 6.18 × 0.98 inPublished:February 1, 1997Publisher:Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10:0841234957

ISBN - 13:9780841234956

Look for similar items by category:

Reviews

Extra Content

Table of Contents

S.J. Risch: Spices: Sources, Processing and ChemistryW. Leistritz: Methods of Bacterial Reduction in SpicesI. 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: VanillaW.M. Randle: Onion Flavor Chemistry and Factors Influencing Flavor IntensityT.-H. Yu: Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium VegetablesK.R. Cadwallader, H.H. Baek, and M. Cai: Characterization of Saffron Flavor by Aroma Extract Dilution AnalysisR.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 SpectrometryE.M. Fujinari: Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen DetectionE.M. Calvey and E. Block: Supercritical Fluid Extraction of Allium SpeciesC.L. Zrybko and R.T. Rosen: Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass SpectrometryC.-K. Shu and B.M. Lawrence: Reasons for the Variation in Composition of Some Commercial Essential OilsC.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng: Component Analyses of Mixed SpicesH.L. Madsen, G. Bertelsen, and L.H. Skibsted: Antioxidative Activity of Spices and Spice ExtractsC.-W. Chen, T.C. Lee and C.-T. Ho: Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor CompoundsY. Liu: Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune FunctionsT. Lopez-Arnaldos, J.M. Zapata, A.A. Calderon, and A.R. Barcelo: Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid ContentT. Masuda: Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New CurcuminoidsA.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood: 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

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 andvarious 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 inrosemary. The 19 papers are from an international symposium in New Orleans, March 1996."--SciTech Book News