Cover Image

Chemistry of spices /

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamo...

Full description

Bibliographic Details
Format: eBook
Language:English
Published: Wallingford, Oxfordshire, UK : CABI, 2008.
Subjects:
Spice plants > Composition.
Spices > Analysis.
Horticultural Crops, (New March 2000)
Plant Morphology and Structure.
Plant Composition.
Crop Produce.
Food Processing (General)
Food Storage and Preservation.
Food Composition and Quality.
Amomum subulatum.
Capsicum.
Cinnamomum.
Cinnamomum verum.
Coriandrum sativum.
Cuminum cyminum.
Curcuma longa.
Elettaria cardamomum.
Foeniculum vulgare.
Garcinia.
Illicium verum.
Laurus nobilis.
Murraya koenigii.
Myristica fragrans.
Petroselinum crispum.
Pimpinella anisum.
Piper nigrum.
Syzygium aromaticum.
Tamarindus indica.
Trachyspermum ammi.
Trigonella foenum-graecum.
Vanilla.
Zingiber.
Zingiber officinale.
Cardamoms.
Chemical composition.
Chemical structure.
Chillies.
Cinnamon.
Cloves.
Fennel.
Fenugreek.
Ginger.
Grading.
Mace.
Nutmegs.
Packaging.
Paprika.
Parsley.
Plant composition.
Plant morphology.
Spice plants.
Storage.
Tamarinds.
Turmeric.
Electronic books.
Online Access:View fulltext via EzAccess

Fulltext / Holdings URL

View fulltext via EzAccess

Similar Items