02456nam 2200601Ia 450 991044632550332120200520144314.01-281-70739-297866117073921-84593-420-2(CKB)1000000000537401(EBL)353168(SSID)ssj0000120602(PQKBManifestationID)11134569(PQKBTitleCode)TC0000120602(PQKBWorkID)10081825(PQKB)11448244(MiAaPQ)EBC353168(Au-PeEL)EBL353168(CaPaEBR)ebr10236960(CaONFJC)MIL170739(OCoLC)646755829(EXLCZ)99100000000053740120071019d2008 uy 0engur|n|---|||||txtccrChemistry of spices /edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah1st ed.Wallingford, UK ;Cambridge, MA CABI Pub.c20081 online resource (455 p.)Description based upon print version of record.1-84593-405-9 Includes bibliographical references and index.Contents; Contributors; Preface; 1 Introduction; 2 Black Pepper; 3 Small Cardamom; 4 Large Cardamom; 5 Ginger; 6 Turmeric; 7 Cinnamon and Cassia; 8 Clove; 9 Nutmeg and Mace; 10 Coriander; 11 Cumin; 12 Fennel; 13 Fenugreek; 14 Paprika and Chilli; 15 Vanilla; 16 Ajowan; 17 Star Anise; 18 Aniseed; 19 Garcinia; 20 Tamarind; 21 Parsley; 22 Celery; 23 Curry Leaf; 24 Bay Leaf; IndexRepresenting a discussion of the chemical properties of a cross section of spices, this book covers the three categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. It covers spice crops such as black pepper, ginger, turmeric and coriander.Spice plantsCompositionSpicesAnalysisSpice plantsComposition.SpicesAnalysis.641.3/383Chempakam Bhageerathy907641Parthasarathy V. A907642Zachariah T. John907643MiAaPQMiAaPQMiAaPQBOOK9910446325503321Chemistry of spices2030397UNINA