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