Chemistry of Spices.
Title:
Chemistry of Spices.
Author:
Parthasarathy, V.A.
ISBN:
9781845934200
Personal Author:
Physical Description:
1 online resource (455 pages)
Contents:
Contents -- Contributors -- Preface -- 1 Introduction -- 2 Black Pepper -- 3 Small Cardamom -- 4 Large Cardamom -- 5 Ginger -- 6 Turmeric -- 7 Cinnamon and Cassia -- 8 Clove -- 9 Nutmeg and Mace -- 10 Coriander -- 11 Cumin -- 12 Fennel -- 13 Fenugreek -- 14 Paprika and Chilli -- 15 Vanilla -- 16 Ajowan -- 17 Star Anise -- 18 Aniseed -- 19 Garcinia -- 20 Tamarind -- 21 Parsley -- 22 Celery -- 23 Curry Leaf -- 24 Bay Leaf -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- X -- Y -- Z.
Abstract:
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.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
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