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Spices: Flavour Chemistry and Antioxidant Properties

Edited By: Sara J Risch and Chi-Tang Ho

American Chemical Society

Hardback | Jan 1997 | #115536 | ISBN: 0841234957
Availability: Usually dispatched within 2-3 weeks Details
NHBS Price: £87.95 $111/€105 approx

About this book

Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavours. Identifies the flavour 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.


"Explores the chemistry of spices to illuminate the significant volatile and nonvolatile compounds that create the distinctive flavor of various spices, and those that are responsible for the preservative effect of many spices. Examines the flavor chemistry of fenugreek, vanilla, onions and various other; describes analytical techniques including aroma extract dilution analysis, chromatography, chemiluminescent nitrogen detection, and mass spectrometry; and considers the antioxidant properties of such components as capsanthin in soybean oil, curcumin in ginger, and lavandin in rosemary. The 19 papers are from an international symposium in New Orleans, March 1996."--SciTech Book News



Contents

Spices: Sources, Processing and Chemistry; Methods of Bacterial Reduction in Spices; The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.); Vanilla; Onion Flavor Chemistry and Factors Influencing Flavor Intensity; Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables; Characterization of Saffron Flavor by Aroma Extract Dilution Analysis; The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry; Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection; Supercritical Fluid Extraction of Allium Species; Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry; Reasons for the Variation in Composition of Some Commercial Essential Oils; Component Analyses of Mixed Spices; Antioxidative Activity of Spices and Spice Extracts; Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds; Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions; Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content; Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids; 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

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