| Spices: Flavor Chemistry and Antioxidant Properties Contributor(s): Risch, Sara J. (Editor), Ho, Chi-Tang (Editor) |
|
 |
ISBN: 0841234957 ISBN-13: 9780841234956 Publisher: American Chemical Society OUR PRICE: $82.95 Product Type: Hardcover Published: February 1997 * Not available - Not in print at this time *Annotation: 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 blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General |
| Dewey: 664.5 |
| LCCN: 96052322 |
| Series: ACS Symposium |
| Physical Information: 0.89" H x 6.8" W x 8.82" (1.28 lbs) 264 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices. |
