Description |
v, 219 pages : illustrations ; 24 cm |
Series |
Food science and technology ; 89 |
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Food science and technology (Marcel Dekker, Inc.)
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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 |
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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.
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Author |
Takemasa, Mitsuo, 1943-
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LC no. |
98008039 |
ISBN |
0824701445 (acid-free paper) |
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