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Spices : flavor chemistry and antioxidant properties /

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Bibliographic Details
Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors: Risch, Sara J., 1958-, Ho, Chi-Tang, 1944-
Format: eBook
Language:English
Language Notes:English.
Published: Washington, DC : American Chemical Society, ©1997.
Series:ACS symposium series ; 660.
Subjects:
Spices > Congresses.
Condiments > Congresses.
Taste.
Condiments.
Antioxidants.
Fenugreek.
Food > Analysis.
Allium.
Crocuses.
Curcuma.
Gas chromatography.
Mass spectrometry.
Luminescence.
Odors.
Glucosinolates.
High performance liquid chromatography.
Essences and essential oils.
Soy oil.
Blood platelets > Aggregation.
Hyperlipidemia.
Lavenders.
Zingiberaceae.
Pulse radiolysis.
Micelles.
Spices
Taste
Condiments
Antioxidants
Bacteria
Trigonella
Vanilla
Food Analysis
Onions
Allium
Crocus
Curcuma
Chromatography, Gas
Mass Spectrometry
Chromatography > methods
Luminescence
Odorants
Chemical Phenomena
Solutions
Glucosinolates
Chromatography, High Pressure Liquid
Oils, Volatile
Soybean Oil
Curcumin > analysis
Platelet Aggregation
Hyperlipidemias
Antioxidants > analysis
Lavandula
Rosmarinus
Anti-Inflammatory Agents > analysis
Zingiberaceae
Diarylheptanoids
Pulse Radiolysis
Micelles
Épices > Congrès.
Condiments > Congrès.
Goût.
Antioxydants.
Bactéries.
Trigonelles.
Aliments > Analyse.
Crocus.
Curcumas.
Chromatographie en phase gazeuse.
Spectrométrie de masse.
Odeurs.
Chromatographie en phase liquide à hautes performances.
Huiles essentielles.
Huile de soja.
Sang > Plaquettes > Agrégation.
Hyperlipidémie.
Lavandes.
Zingibéracées.
Radiolyse pulsée.
taste (senses)
antioxidant.
gas chromatography.
mass spectrometry.
luminescence.
odors.
essential oil.
soybean oil.
TECHNOLOGY & ENGINEERING > Food Science.
Soy oil
Pulse radiolysis
Odors
Mass spectrometry
Lavenders
Hyperlipidemia
High performance liquid chromatography
Gas chromatography
Food > Analysis
Fenugreek
Essences and essential oils
Crocuses
Blood platelets > Aggregation
Gewürz
Antioxidans
Kongress
Lebensmittelchemie
Aromastoff
Electronic books.
Conference papers and proceedings
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Call Number: TP420 .S65 1997
 
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TP420 .S65 1997 Available