Chemistry of spices /

• 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
• Physical Description: 1 online resource (x, 445 pages) : illustrations, charts; Also available in print format.
• Bibliography: Includes bibliographical references and index.
• Access: Access limited to subscribing institution.

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 cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.