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Item Details
| Title:
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SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES
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| By: |
Sara J. Risch (Editor), Chi-Tang Ho (Editor) |
| Format: |
Hardback |
| List price:
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£57.00 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0841234957 |
| ISBN 13: |
9780841234956 |
| Publisher: |
AMERICAN CHEMICAL SOCIETY |
| Pub. date: |
1 January, 1997 |
| Series: |
ACS Symposium Series 660 |
| Pages: |
264 |
| Description: |
This text on flavours discusses characterization, extraction and intensity. Flavour components and antioxidant properties of specific spices are identified, and methods are included for identifying specific spices and proving their authenticity. |
| Synopsis: |
Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavours. Identifies the flavour 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. |
| Publication: |
US |
| Imprint: |
American Chemical Society |
| Returns: |
Returnable |
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