Spices: flavor chemistry and antioxidant properties
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Washington, DC
American Chemical Soc.
1997
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | X, 253 S. Ill., graph. Darst. |
| ISBN: | 0841234957 |
Staff View
MARC
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| 245 | 1 | 0 | |a Spices |b flavor chemistry and antioxidant properties |c Sara J. Risch, ed. ... |
| 264 | 1 | |a Washington, DC |b American Chemical Soc. |c 1997 | |
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Record in the Search Index
| _version_ | 1804126206853906432 |
|---|---|
| adam_text | Contents
Preface
............................................................................................................. ix
GENERAL OVERVIEW
AND METHODS
1.
Spices: Sources,
Processing,
and Chemistry
................................... 2
Sara
J.
Risch
2.
Methods of Bacterial Reduction in Spices
....................................... 7
W.
Leistritz
Flavor Chemistry
3.
The Principal Flavor Components of Fenugreek
(Trigonella
foenum-graecum L.)
............................................................................... 12
Imre
Blank, Jianming
Lin, Stéphanie Devaud,
René
Fumeaux, and Laurent B. Fay
4.
Vanilla
..................................................................................................... 29
Daphna Havkin-Frenkel and
Ruth Dorn
5.
Onion Flavor Chemistry and Factors Influencing Flavor
Intensity
.................................................................................................. 41
William M.
Rändle
6.
Contribution of Nonvolatile Sulfur-Containing Flavor
Precursors of the Genus Allium to the Flavor of Thermally
Processed Allium Vegetables
.............................................................. 53
Tung-Hsi Yu
Analytical techniques
7.
Characterization of Saffron Flavor by Aroma Extract
Dilution Analysis
................................................................................... 66
Keith R. Cadwallader, Hyung
Нее Баек,
and
Min Cai
8.
The Characterization of Volatile and
Semivolatile
Components
in Powdered Turmeric by Direct Thermal Extraction
Gas Chromatography-Mass Spectrometry
..................................... 80
Richard D. Hiserodt, Chi-Tang Ho, and Robert T. Rosen
9.
Pungent Flavor Profiles and Components of Spices
by Chromatography and Chemiluminescent Nitrogen
Detection
................................................................................................. 98
E. M.
Fujinari
10.
Supercritical Fluid Extraction
oîAllium
Species
............................ 113
Elizabeth M. Calvey and Eric Block
11.
Determination of Glucosinolates in Mustard
by High-Performance Liquid Chromatography-
Electrospray Mass Spectrometry........
............................................... 125
Carol L. Zrybko and Robert T. Rosen
12.
Reasons for the Variation in Composition of Some
Commercial Essential Oils
.................................................................. 138
Chi-Kuen Shu and Brian M. Lawrence
13.
Component Analyses of Mixed Spices
.............................................. 160
С К.
Cheng,
С. С.
Chen,
W.
Y.
Shu,
L. L. Shih,
and H. H.
Feng
ΑΝΉΟΧΙΌΑΝΤ
PROPERTIES
14.
Antioxidative
Activity of Spices and Spice Extracts
....................... 176
Helle Lindberg Madsen,
Grete
Bertelsen,
and
Leif
H.
Skibsted
15. Antioxidative Effect and Kinetics Study of Capsanthin
on the Chlorophyll-Sensitized Photooxidation of Soybean Oil
and Selected Flavor Compounds
....................................................... 188
Chung-Wen Chen, Tung Ching Lee, and Chi-Tang Ho
16.
Curcumin: An Ingredient that Reduces Platelet Aggregation
and Hyperlipidemia, and Enhances
Antioxidant
and Immune
Functions
................................................................................................ 199
Yaguang Liu
VI
17.
Antioxidant
Activity of Lavandin
(Lavandola x
intermedia) Cell
Cultures in Relation to Their Rosmarinic Acid Content
.............. 206
T.
López-Arnaldos,
J. M.
Zapata, A. A. Calderón,
and A. Ros
Darcelo
18.
Anti-inflammatory
Antioxidante
from Tropical Zingiberaceae
Plants: Isolation and Synthesis of New Curcuminoids
................. 219
Toshiya Masuda
19.
Curcumin: A Pulse Radiolysis Investigation of the Radical
in Micellar Systems: A Model for Behavior as a Biological
Antioxidant
in Both
Hydrophobie
and Hydrophilic
Environments
......................................................................................... 234
A. A. Gorman, I. Hamblett, T. J. Hill, H. Jones,
V. S. Srinivasan, and P. D. Wood
INDEXES
Author Index
.................................................................................................. 246
Affiliation Index
............................................................................................. 246
Subject Index
.................................................................................................. 247
VII
|
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| genre_facet | Konferenzschrift 1996 New Orleans La. |
| id | DE-604.BV011671804 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:13:47Z |
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| isbn | 0841234957 |
| language | English |
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| physical | X, 253 S. Ill., graph. Darst. |
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| publisher | American Chemical Soc. |
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| spelling | Spices flavor chemistry and antioxidant properties Sara J. Risch, ed. ... Washington, DC American Chemical Soc. 1997 X, 253 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Condiments - Congrès Épices - Congrès Condiments Congresses Spices Congresses Gewürz (DE-588)4020933-7 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Antioxidans (DE-588)4142729-4 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1996 New Orleans La. gnd-content Gewürz (DE-588)4020933-7 s Antioxidans (DE-588)4142729-4 s DE-604 Lebensmittelchemie (DE-588)4034873-8 s Aromastoff (DE-588)4130237-0 s Risch, Sara J. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007868298&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Spices flavor chemistry and antioxidant properties Condiments - Congrès Épices - Congrès Condiments Congresses Spices Congresses Gewürz (DE-588)4020933-7 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Aromastoff (DE-588)4130237-0 gnd Antioxidans (DE-588)4142729-4 gnd |
| subject_GND | (DE-588)4020933-7 (DE-588)4034873-8 (DE-588)4130237-0 (DE-588)4142729-4 (DE-588)1071861417 |
| title | Spices flavor chemistry and antioxidant properties |
| title_auth | Spices flavor chemistry and antioxidant properties |
| title_exact_search | Spices flavor chemistry and antioxidant properties |
| title_full | Spices flavor chemistry and antioxidant properties Sara J. Risch, ed. ... |
| title_fullStr | Spices flavor chemistry and antioxidant properties Sara J. Risch, ed. ... |
| title_full_unstemmed | Spices flavor chemistry and antioxidant properties Sara J. Risch, ed. ... |
| title_short | Spices |
| title_sort | spices flavor chemistry and antioxidant properties |
| title_sub | flavor chemistry and antioxidant properties |
| topic | Condiments - Congrès Épices - Congrès Condiments Congresses Spices Congresses Gewürz (DE-588)4020933-7 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Aromastoff (DE-588)4130237-0 gnd Antioxidans (DE-588)4142729-4 gnd |
| topic_facet | Condiments - Congrès Épices - Congrès Condiments Congresses Spices Congresses Gewürz Lebensmittelchemie Aromastoff Antioxidans Konferenzschrift 1996 New Orleans La. |
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