Chemistry of Spices
Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.
Mit mondanak mások - Írjon ismertetőt
Nem találtunk ismertetőket a szokott helyeken.
2 Black Pepper
3 Small Cardamom
4 Large Cardamom
7 Cinnamon and Cassia
14 Paprika and Chilli
17 Star Anise
Más kiadások - Összes megtekintése
acetate ajowan alcohol analysis annuum antimicrobial antioxidant antioxidant activity aroma bark black pepper capsaicin capsaicinoids capsanthin Capsicum cardamom carotenoids cassia celery cells CH3 CH3 CH3 H3C chemical chilli chromatography Cinnamomum cinnamon clove colour components compounds constituents contains coriander cultivars cumin curcumin curcuminoids distillation dried effect essential oil Essential Oil Research eugenol extract fatty acids fennel fenugreek fenugreek seeds flavour flowers Food Chemistry fruits GC-MS ginger gingerols glycosides green H3C CH3 herb hydrocarbons hydrodistillation India inhibited isolated Journal of Essential Journal ofAgricultural large cardamom leaf oil leaves limonene linalool lipid mace major medicinal methyl monoterpene Myrcene myristicin nutmeg OCH3 odour ofAgricultural and Food officinale oil content oleoresin oxide p-cymene paprika parsley phenolic Phytochemistry piperine plant powder production properties protein pungent rats reported rhizome sabinene sesquiterpenes specifications spice star anise studies supercritical Table tamarind tion turmeric vanilla vanillin vitamin volatile oil xanthones yield