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Spices: Flavor Chemistry and Antioxidant Properties on Hardback
Spices: Flavor Chemistry and Antioxidant Properties on Hardback
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Spices: Flavor Chemistry and Antioxidant Properties

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Spices: Flavor Chemistry and Antioxidant Properties

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Hardback
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Description

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.
Release date NZ
January 1st, 1997
Audience
  • Professional & Vocational
Contributors
  • Edited by Chi-Tang Ho
  • Edited by Sara J. Risch
Country of Publication
United States
Imprint
American Chemical Society
Pages
264
Publisher
American Chemical Society
Dimensions
156x235x23
ISBN-13
9780841234956
Product ID
1826003

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