Spices: Flavor Chemistry and Antioxidant Properties (Acs Symposium Series)

[امید عباسی]

Spices: Flavor Chemistry and Antioxidant Properties (Acs Symposium Series)
By Sara J. Risch, Chi-Tang Ho

Publisher: An American Chemical Society Publication
Number Of Pages: 264
Publication Date: 1997-02-01
ISBN-10 / ASIN: 0841234957
ISBN-13 / EAN: 9780841234956
Product Description:
Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor 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.



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