Spices, Herbs and Edible Fungi

Volume 34

By: G. Charalambous (Editor)

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Hardcover | 19 January 1994

At a Glance

Hardcover
784 Pages

Dimensions(cm)
25.4 x 17.78 x 3.81

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This volume is a collection of papers covering various aspects of an important group of botanicals which have long been used to improve the flavor of food. It contains fresh material prepared especially for it by researchers and other technically trained workers from universities, government and industrial research groups and industry worldwide.

It will be of great value to food scientists, medical researchers, analytical and synthetic organic chemists, chefs, and all those involved with, and interested in, food and food flavours in general.

Industry Reviews

...Overall this book left a mouthwatering taste which encouraged further investigation of wide-range of interested readers from those involved in the food and flavour industries to the undergraduate researching a specialist topic. Journal of Chemical Technology & Biotechnology

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You Can Find This Book In

Non-Fiction Gardening Gardening: Plants & Cultivation Guides Gardening: Herbs Cooking, Food & Drink Cookery By Ingredient Cooking With Herbs, Spices, Oils & Vinegars Engineering & Technology Agriculture & Farming Agricultural Science Industrial Chemistry & Manufacturing Technologies Industrial Chemistry

Food & Beverage Technology Science Chemistry Organic Chemistry Recipes & Cookbooks Science in General Biology, Life Sciences

Spices - recent advances
Spices and their extracts: Utilization, selection, quality control and new developments
Analysis of natural flavourings: Problems and actual methods
Food ingredient safety evaluation
Carbon dioxide extraction of essential oils
Extraction and fractionation of essential oils with liquid carbon dioxide
Potential synergies among phytochemical constituents of spices
Biologically active compounds in important spices
Antioxidant and antimicrobial constituents of herbs and spices
Antioxidant activity of essential oils from the plants of the Lamiaceae family
Herbs and spices indigenous to Turkey
Garlic: A matter for the heart
Studies of plants in the Umbelliferae family: II. GC/MS analysis of celery seed essential oils
Chiles: History, cultivation, and uses
HPLC-CLND application to quantitate nitrogen containing capsaicin compounds in red hot peppers
Paprika chemistry and its relationship to spice quality
GC/MS analysis of cinnamon and cassia essential oils: A comparative study
Egyptian basil
Oregano: Botany, chemistry, and cultivation
Studies of plants in the Umbellifereae family GC/MS analysis of parsley leaf essential oils from Hungary and France: Closely related diterpenes from Petroselium crispum (Mill.) Nym.
Pharmacological properties and medicinal use of pepper (Piper nigrum L.)
GC/MS analysis of clove essential oils
GC-MS-SPECMA bank analysis of Thymus serpylum praecox (Opiz) Wollm (wild thyme) from Hautes Alpes (France)
Vanilla - cultivation, curing, chemistry, technology and commercial products
Ginger oil ( Zingiber officinale Roscoe)
File and the essential oils of the leaves, twigs and commercial root teas of Sassafras albidum (Nutt.) Nees ( Lauraceae )
Mass spectra of some natural and synthetic flavor and fragrance compounds
Aroma and flavor components of cultivated mushrooms
Shiitake and other edible mushrooms cultivated in Japan: Production, biology and breeding
Truffles and truffle volatiles
Acceptable levels of flavoring ingredients
Subject index
Table of Contents provided by Publisher. All Rights Reserved.

Spices, Herbs and Edible Fungi

Volume 34

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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