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Titolo: | Chemistry of spices / / edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah |
Pubblicazione: | Wallingford, UK ; ; Cambridge, MA, : CABI Pub., c2008 |
Edizione: | 1st ed. |
Descrizione fisica: | 1 online resource (455 p.) |
Disciplina: | 641.3/383 |
Soggetto topico: | Spice plants - Composition |
Spices - Analysis | |
Altri autori: | ChempakamBhageerathy ParthasarathyV. A ZachariahT. John |
Note generali: | Description based upon print version of record. |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | 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; Index |
Sommario/riassunto: | Representing 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. |
Titolo autorizzato: | Chemistry of spices |
ISBN: | 1-281-70739-2 |
9786611707392 | |
1-84593-420-2 | |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910446325503321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |