Chemistry of Spices

Front Cover
V. A. Parthasarathy, Bhageerathy Chempakam, T. John Zachariah
CABI, 2008 - Science - 445 pages
Spices are high value, export-oriented crops used extensively in food and beverage flavorings, 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 3 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.

Spices covered include: * Black pepper * Cardamom * Ginger * Turmeric * Cinnamon * Vanilla * Coriander * Cumin * Fennel * Fenugreek Celery * Ajowan * Star Anise * Aniseed * Parsley * Cassia * mace Paprika * Clove * Nutmeg * Garcinia * Tamarind
 

What people are saying - Write a review

User Review - Flag as inappropriate

Very interesting book good for referencing. Although the stuff is quite lengthy at time in explanation and a bit too sophisticated.

User Review - Flag as inappropriate

http://independentbangaloreescorts.net.in/
As a effect of rising technology plus level of opposition among organization, every one of these persons has happening situation up a healthy existence
on the web. Almost every agency give surprising Bangalore Escorts Service has a website and guys upcoming from every approximately the world who will be setting up to ensure Bangalore can simply direct the accompany on the network. 

Contents

1 Introduction
1
2 Black Pepper
21
3 Small Cardamom
41
4 Large Cardamom
59
5 Ginger
70
6 Turmeric
97
7 Cinnamon and Cassia
124
8 Clove
146
14 Paprika and Chilli
260
15 Vanilla
287
16 Ajowan
312
17 Star Anise
319
18 Aniseed
331
19 Garcinia
342
20 Tamarind
362
21 Parsley
376

9 Nutmeg and Mace
165
10 Coriander
190
11 Cumin
211
12 Fennel
227
13 Fenugreek
242
22 Celery
401
23 Curry Leaf
413
24 Bay Leaf
426
Index
435
Copyright

Other editions - View all

Common terms and phrases

About the author (2008)


Dr. V.A. Parthasarathy is the Director of the Indian Institute of Spices Research.

Dr. B. Chempakam is the Principal Scientist and Head of the Division of Crop Production and PHT at the Indian Institute of Spices Research.

Dr. T. John Zachariah is the Senior Scienist of Biochemistry in the Division of Crop Production and PHT at the Indian Institute of Spices Research.

Bibliographic information