Price loading...

Oxford University Press Chemistry of Spices (Cabi)

Name: Chemistry of Spices (Cabi)
Brand: Oxford University Press

Food & Drink

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

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.

Product Specifications

Brand: Oxford University Press
Format: hardcover
ASIN: 1845934059
Category: Books > Subjects > Food & Drink
Domain: Amazon UK
Release Date: 15 July 2008
Listed Since: 17 January 2008

Barcode

No barcode data available

Oxford University Press Chemistry of Spices (Cabi)

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Spice Bioactive Compounds: Properties, Applications, and Health Benefits

The Encyclopedia of Herbs and Spices: 2 volume pack: Two Volume Set

Analysis of Food Spices: Identification and Authentication (Food Analysis & Properties)

Spice Crops

Capsaicinoids: From Natural Sources to Biosynthesis and their Clinical Applications

World Spice Plants: Economic Usage, Botany, Taxonomy

World Spice Plants: Economic Usage, Botany, Taxonomy

Ethnopharmacological Investigation of Indian Spices

Leafy Medicinal Herbs: Botany, Chemistry, Postharvest Technology and Uses

Phytochemistry: An in-silico and in-vitro Update: Advances in Phytochemical Research

Spices: Agrotechniques for Quality Produce (Innovations in Horticultural Science)

Selected Topics in The Chemistry of Natural Products

Spices: Agrotechniques for Quality Produce (Innovations in Horticultural Science)

Peppers: Botany, Production and Uses

CRC Handbook of Medicinal Spices

Organic Spices

Handbook of Herbs and Spices: Volume 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes

Spices: Types, Uses & Health Benefits (Food & Beverage Consumption & Health Series) (Agriculture Issues and Policies)

Underexploited Spice Crops: Present Status, Agrotechnology, and Future Research Directions (Innovations in Horticultural Science)

CRC Press Underexploited Spice Crops - Horticultural Science

Introduction to Natural Products Chemistry

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food (Food Bioactive Ingredients)