Spices: Flavor Chemistry and Antioxidant Properties

Hardcover | February 1, 1997

EditorSara J. Risch, Chi-Tang Ho

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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.

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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.

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

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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

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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 and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds Y. Liu: Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions T. 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 Content T. Masuda: Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids A.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