ISBN: 9781845934057

By N. Leela, V. Parthasarathy, A. Shamina, B. Chempakam, N. Krishnamurthy, T. Zachariah. Dr. V.A. Parthasarathy is the Director of the Indian Institute of Spices Research. Dr. B. Chempaka… Mehr…

By N. Leela, V. Parthasarathy, A. Shamina, B. Chempakam, N. Krishnamurthy, T. Zachariah. Dr. V.A. Parthasarathy is the Director of the Indian Institute of Spices Research. Dr. B. Chempakam is the Principal Scientist and Head of the Division of Crop Production and PHT at the Indian Institute of Spices Research. The Nile on eBay   FREE SHIPPING UK WIDE   Chemistry of Spices by N. Leela, V. Parthasarathy, A. Shamina, B. Chempakam, N. Krishnamurthy, T. Zachariah Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. FORMATHardcover LANGUAGEEnglish CONDITIONBrand New Publisher Description Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices. Author Biography Dr. V.A. Parthasarathy is the Director of the Indian Institute of Spices Research. Dr. B. Chempakam is the Principal Scientist and Head of the Division of Crop Production and PHT at the Indian Institute of Spices Research. Dr. T. John Zachariah is the Senior Scienist of Biochemistry in the Division of Crop Production and PHT at the Indian Institute of Spices Research. Table of Contents 1: Spices covered include: 1.1: Black pepper 1.2: Cardamom 1.3: Ginger 1.4: Turmeric 1.5: Cinnamon 1.6: Vanilla 1.7: Coriander 1.8: Cumin 1.9: Fennel 1.10: Fenugreek 1.11: Celery 1.12: Ajowan 1.13: Star Anise 1.14: Aniseed 1.15: Parsley 1.16: Paprika 1.17: Clove 1.18: Nutmeg and Mace 1.19: Garcinia 1.20: Tamarind Review "[T]his outstanding book...will be an asset to scientists, postgraduate students, and those working in the spice and food industries."-- "Chemistry World""In sum, I would highly recommend this book as an excellent interdisciplinary resource for the researchers, teachers, and business personnel interested in tapping the amazing potential of spices as both a food and natural health product."--Praveen K. Saxena, University of Guelph Review Text '"Chemistry of Spices" provides a comprehensive account of many spice varieties which are high-value crops with sustainable global trade. The authors have done an excellent job of compiling the chemistry of some of the most important spices in the world... and... I would highly recommend this book as an excellent interdisciplinary resource for researchers, teachers, and business personnel interested in tapping the amazing potential of spices as both a food and natural health product.' Review Quote "[T]his outstanding book…will be an asset to scientists, postgraduate students, and those working in the spice and food industries." Details ISBN1845934059 Language English ISBN-10 1845934059 ISBN-13 9781845934057 Media Book Format Hardcover Illustrations Yes Year 2008 Imprint CABI Publishing Place of Publication Wallingford Country of Publication United Kingdom Edited by T Zachariah Short Title CABI Pages 464 Series Cabi DOI 10.1604/9781845934057 UK Release Date 2008-07-15 AU Release Date 2008-07-15 NZ Release Date 2008-07-15 Author T. Zachariah Publisher CABI Publishing Publication Date 2008-07-15 DEWEY 572.3 Audience Undergraduate We've got thisAt The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICYNo questions asked, 30 day returns! FREE DELIVERYNo matter where you are in the UK, delivery is free. SECURE PAYMENTPeace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:158986344; , Neu, Festpreisangebot, [LT: FixedPrice], ISBN-13: 9781845934057, Book Title: Chemistry of Spices, Publication Year: 2008, Type: Textbook, Format: Hardcover, Language: English, Publication Name: Chemistry of Spices, Item Height: 244mm, Item Width: 172mm, Subject: Chemistry, Biology, Number of Pages: 464 Pages, CAbi Publishing, N. Krishnamurthy, A. Shamina, N. Leela<

ISBN: 9781845934057

Spices are high value, export-oriented crops used extensively in food and beverage flavorings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practi… Mehr…

Spices are high value, export-oriented crops used extensively in food and beverage flavorings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the 3 broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.Spices covered include: • Black pepper • Cardamom • Ginger • Turmeric • Cinnamon • Vanilla • Coriander • Cumin • Fennel • Fenugreek Celery • Ajowan • Star Anise • Aniseed • Parsley • Cassia • mace Paprika • Clove • Nutmeg • Garcinia • Tamarind New Textbooks>Hardcover>Nature & Wildlife>Trees & Plants>Trees & Plants, CABI Core >2 >T<

2008, ISBN: 1845934059

[EAN: 9781845934057], Neubuch, [PU: CAB INTL Jul 2008], COOKING / WINE; GENERAL; SCIENCE LIFE SCIENCES BOTANY; CHEMISTRY ORGANIC, Besorgungstitel Neuware - Rare Book Procurement - Spices … Mehr…

[EAN: 9781845934057], Neubuch, [PU: CAB INTL Jul 2008], COOKING / WINE; GENERAL; SCIENCE LIFE SCIENCES BOTANY; CHEMISTRY ORGANIC, Besorgungstitel Neuware - Rare Book Procurement - Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices. 464 pp. Englisch, Books<

2008, ISBN: 9781845934057

CABI, Gebundene Ausgabe, Auflage: Illustrated, 445 Seiten, Publiziert: 2008-09-15T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: Illustrations, 2.55 kg, Verkaufsrang: 31001, Chemie, Natu… Mehr…

CABI, Gebundene Ausgabe, Auflage: Illustrated, 445 Seiten, Publiziert: 2008-09-15T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: Illustrations, 2.55 kg, Verkaufsrang: 31001, Chemie, Naturwissenschaften & Technik, Kategorien, Bücher, Biologie, Biowissenschaften, Kochen & Genießen, Format: Illustriert, Parthasarathy, Villupanoor A. Chempakam, B. Zachariah, T. J. CABI, 2008<

2008, ISBN: 9781845934057

Buch, Hardcover, [PU: CABI Publishing], CABI Publishing, 2008