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Chemistry of Spices
. Ed(S): Parthasarathy, V. A.; Chempakam, Dr. B; Zachariah, T. J.
€ 161.85
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Description for Chemistry of Spices
Representing a discussion of the chemical properties of a cross section of spices, this book covers the three categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. It covers spice crops such as black pepper, ginger, turmeric and coriander. Editor(s): Parthasarathy, V. A.; Chempakam, Dr. B; Zachariah, T. J. Num Pages: 464 pages, Illustrations. BIC Classification: PNN; PSB; PST. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 246 x 177 x 27. Weight in Grams: 1152.
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 ... Read more
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 ... Read more
Product Details
Publication date
2008
Publisher
CABI Publishing United Kingdom
Number of pages
464
Condition
New
Number of Pages
464
Format
Hardback
Place of Publication
Wallingford, United Kingdom
ISBN
9781845934057
SKU
V9781845934057
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
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