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| Preface | ||
| 1 | Spices: Sources, Processing, and Chemistry | 2 |
| 2 | Methods of Bacterial Reduction in Spices | 7 |
| 3 | The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) | 12 |
| 4 | Vanilla | 29 |
| 5 | Onion Flavor Chemistry and Factors Influencing Flavor Intensity | 41 |
| 6 | Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables | 53 |
| 7 | Characterization of Saffron Flavor by Aroma Extract Dilution Analysis | 66 |
| 8 | The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography - Mass Spectrometry | 80 |
| 9 | Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection | 98 |
| 10 | Supercritical Fluid Extraction of Allium Species | 113 |
| 11 | Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography - Electrospray Mass Spectrometry | 125 |
| 12 | Reasons for the Variation in Composition of Some Commercial Essential Oils | 138 |
| 13 | Component Analyses of Mixed Spices | 160 |
| 14 | Antioxidative Activity of Spices and Spice Extracts | 176 |
| 15 | Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds | 188 |
| 16 | Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions | 199 |
| 17 | Antioxidant Activity of Lavandin (LavanduIa x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content | 206 |
| 18 | Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids | 219 |
| 19 | Curcumnin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments | 234 |
| Author Index | 246 | |
| Affiliation Index | 246 | |
| Subject Index | 247 |
| Price | Condition | Delivery | Seller | Action |
| $237.12 | Digital |
| WonderClub |
Lee Robinson
reviewed Spices: Flavor Chemistry and Antioxidant Properties, Vol. 660 on May 21, 2018
Spices: Flavor Chemistry and Antioxidant Properties, Vol. 660
This Herbs: Garden Project Workbook is a well organized and helpful guide book for the gardener who wants to engage in development of home herb gardens and needs practical and workable solutions to make them happen.
The book is divided into four sections: formal, scent & color, kitchen herb & informal herb gardens. Each section has four to six types of herb gardens, which open up into three divided sections that show best herbs for that type, practical means of arranging them, tools and skill necessary and drawings and excellent photography to show how these types are put together. For example, for a small bricked herb garden, the type is introduced with materials and equipment used, and the pages open to diagrams and drawings in color of how to create a bricked herb garden and practical kitchen herbs that are best arranged.
For garden and herb planning this is a good resource and worth the investment
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Add Spices: Flavor Chemistry and Antioxidant Properties, Vol. 660, Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in , Spices: Flavor Chemistry and Antioxidant Properties, Vol. 660 to the inventory that you are selling on WonderClubX
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Add Spices: Flavor Chemistry and Antioxidant Properties, Vol. 660, Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in , Spices: Flavor Chemistry and Antioxidant Properties, Vol. 660 to your collection on WonderClub |