Chemistry of Spices
$560.45
- Hardcover
464 pages
- Release Date
15 July 2008
Summary
Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, …
Book Details
| ISBN-13: | 9781845934057 |
|---|---|
| ISBN-10: | 1845934059 |
| Author: | N. Leela, V. Parthasarathy, A. Shamina, B. Chempakam, N. Krishnamurthy, T. Zachariah |
| Publisher: | CABI Publishing |
| Imprint: | CABI Publishing |
| Format: | Hardcover |
| Number of Pages: | 464 |
| Release Date: | 15 July 2008 |
| Weight: | 1.16kg |
| Dimensions: | 244mm x 172mm |
| Series: | Cabi |
What They're Saying
Critics Review
”[T]his outstanding book…will be an asset to scientists, postgraduate students, and those working in the spice and food industries.”
”[T]his outstanding book…will be an asset to scientists, postgraduate students, and those working in the spice and food industries.“– “Chemistry World”“In sum, I would highly recommend this book as an excellent interdisciplinary resource for the researchers, teachers, and business personnel interested in tapping the amazing potential of spices as both a food and natural health product.”–Praveen K. Saxena, University of Guelph
About The Author
N. Leela
Dr. V.A. Parthasarathy is the Director of the Indian Institute of Spices Research.
Dr. B. Chempakam is the Principal Scientist and Head of the Division of Crop Production and PHT at the Indian Institute of Spices Research.
Dr. T. John Zachariah is the Senior Scienist of Biochemistry in the Division of Crop Production and PHT at the Indian Institute of Spices Research.
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