Chemistry of spices
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : V A Parthasarathy; B Chempakam, Dr.; T John Zachariah
- ناشر : Wallingford, UK ; Cambridge, MA : CABI Pub
- چاپ و سال / کشور: 2008
- شابک / ISBN : 9781845934057
Description
Black pepper -- Small cardamom -- large cardamom --Ginger -- Turmeric -- Cinnamon and cassia -- Clove -- Nutmeg and mace -- Coriander -- Cumin -- Fennel --Fenugreek -- Paprika and chilli -- Vanilla -- Ajowan -- Star anise -- Aniseed -- Garcinia -- Tamarind -- Parsley -- Celery -- Curry leaf -- Bay leaf.
Representing a discussion of the chemical properties of a cross section of spices, this book covers the three categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. It covers spice crops such as black pepper, ginger, turmeric and coriander.
