Spices : flavor chemistry and antioxidant properties /
| Corporate Authors: | , |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC :
American Chemical Society,
©1997.
|
| Series: | ACS symposium series ;
660. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Spices : sources, processing, and chemistry / Sara J. Risch
- Methods of bacterial reduction in spices / W. Leistritz
- The principal flavor components of fenugreek (Trigonella foenum-graecum L.) / Imre Blank, Jianming Lin, Stéphanie Devaud, René Fumeaux, and Laurent B. Fay
- Vanilla / Daphna Havkin-Frenkel and Ruth Dorn
- Onion flavor chemistry and factors influencing flavor intensity / William M. Randle
- Contribution of nonvolatile sulfur-containing flavor precursors of the genus Allium to the flavor of thermally processed Allium vegetables / Tung-Hsi Yu
- Characterization of saffron flavor by aroma extract dilution analysis / Keith R. Cadwallader, Hyung Hee Baek, and Min Cai
- The characterization of volatile and semivolatile components in powdered turmeric by direct thermal extraction gas chromatography-mass spectrometry / Richard D. Hiserod, Chi-Tang Ho, and Robert T. Rosen
- Pungent flavor profiles and components of spices by chromatography and chemiluminescent nitrogen detection / E.M. Fujinari
- Supercritical fluid extraction of Allium species / Elizabeth M. Calvey and Eric Block
- Determination of glucosinolates in mustard by high-performance liquid chromatography-electrospray mass spectrometry / Carol L. Zrybko and Robert T. Rosen
- Reasons for the variation in composition of some commercial essential oils / Chi-Kuen Shu and Brian M. Lawrence
- Component analyses of mixed spices / C.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng
- Antioxidative activity of spices and spice extracts / Helle Lindberg Madsen, Grete Bertelsen, and Leif H. Skibsted
- Antioxidative effect and kinetics study of capsanthin on the chlorophyll-sensitized photooxidation of soybean oil and selected flavor compounds / Chung-Wen Chen, Tung Ching Lee, and Chi-Tang Ho
- Curcumin : an ingredient that reduces platelet aggregation and hyperlipidemia, and enhances antioxidant and immune functions / Yaguang Liu
- Antioxidant activity of lavandin (Lavandula x intermedia) cell cultures in relation to their rosmarinic acid content / T. López-Arnaldos, J.M. Zapata, A.A. Calderón, and A. Ros Barceló
- Anti-inflammatory antioxidants from tropical Zingiberaceae plants : isolation and synthesis of new curcuminoids / Toshiya Masuda
- Curcumin : a pulse radiolysis investigation of the radical in micellar systems : a model for behavior as a biological antioxidant in both hydrophobic and hydrophilic environments / A.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood.