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Book Cover
Author Hirasa, Kenji, 1958-

Title Spice science and technology / Kenji Hirasa, Mitsuo Takemasa
Published New York : Marcel Dekker, [1998]


Location Call no. Vol. Availability
 MELB  641.3383 Hir/Ssa  AVAILABLE
Description v, 219 pages : illustrations ; 24 cm
Series Food science and technology ; 89
Food science and technology (Marcel Dekker, Inc.)
Contents 1. Spices and Herbs: Basic Concepts -- 2. Spice Qualities and Specifications -- 3. Cooking with Spices -- 4. The Patterning Theory of Spice Use -- 5. Physiological Effects of Spice Components -- 6. Antimicrobial and Antioxidant Properties of Spices -- 7. The Physiological Effects of Flavor/Aroma
Summary Generously illustrated and written by two international experts in the field, Spice Science and Technology is an invaluable resource for food scientists and technologists; food and flavor chemists and biochemists; nutritionists; dietitians; toxicologists; agriculturists; microbiologists; food quality assurance personnel, safety inspectors, and product developers; and upper-level undergraduate and graduate students in these disciplines
Defining spice and distinguishing between spices and herbs, Spice Science and Technology introduces a new patterning theory of extensive spice use in various types of food preparations ... details the major quality specifications of spice importing and exporting nations ... delineates the cooking components of spices ... presents the factors that change spice function during cooking ... discusses the physiological functions elicited by spices and spice aromas ... examines the antibacterial and antifungal properties of spices ... explains the antimicrobial function of specific spice chemicals ... analyzes the antioxidant characteristics of spices ... and more
Notes Includes index
Bibliography Includes bibliographical references and index
Subject Spices.
Author Takemasa, Mitsuo, 1943-
LC no. 98008039
ISBN 0824701445 (acid-free paper)