LEADER 02456nam 2200601Ia 450 001 9910446325503321 005 20200520144314.0 010 $a1-281-70739-2 010 $a9786611707392 010 $a1-84593-420-2 035 $a(CKB)1000000000537401 035 $a(EBL)353168 035 $a(SSID)ssj0000120602 035 $a(PQKBManifestationID)11134569 035 $a(PQKBTitleCode)TC0000120602 035 $a(PQKBWorkID)10081825 035 $a(PQKB)11448244 035 $a(MiAaPQ)EBC353168 035 $a(Au-PeEL)EBL353168 035 $a(CaPaEBR)ebr10236960 035 $a(CaONFJC)MIL170739 035 $a(OCoLC)646755829 035 $a(EXLCZ)991000000000537401 100 $a20071019d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aChemistry of spices /$fedited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah 205 $a1st ed. 210 $aWallingford, UK ;$aCambridge, MA $cCABI Pub.$dc2008 215 $a1 online resource (455 p.) 300 $aDescription based upon print version of record. 311 $a1-84593-405-9 320 $aIncludes bibliographical references and index. 327 $aContents; 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; Index 330 $aRepresenting 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. 606 $aSpice plants$xComposition 606 $aSpices$xAnalysis 615 0$aSpice plants$xComposition. 615 0$aSpices$xAnalysis. 676 $a641.3/383 701 $aChempakam$b Bhageerathy$0907641 701 $aParthasarathy$b V. A$0907642 701 $aZachariah$b T. John$0907643 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910446325503321 996 $aChemistry of spices$92030397 997 $aUNINA