Chemistry of spices / edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah.

Format:

Book

Contributor:

Chempakam, Bhageerathy.

Parthasarathy, V. A.

Zachariah, T. John.

Language:

English

Subjects (All):

Spice plants--Composition.

Spice plants.

Spices--Analysis.

Spices.

Physical Description:

1 online resource (455 p.)

Edition:

1st ed.

Place of Publication:

Wallingford, UK ; Cambridge, MA : CABI Pub., c2008.

Language Note:

English

Summary:

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.

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

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-281-70739-2

9786611707392

1-84593-420-2

OCLC:

646755829