Spices: Flavor Chemistry and Antioxidant Properties

Bys: American Chemical Society. Division of Agricultural and Food Chemistry and La.) American Chemical Society Meeting 1996 (New Orleans

Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.

• Format: Hardcover
• Language: English
• ISBN: 0841234957
• ISBN13: 9780841234956
• Release Date: February 1997
• Publisher: American Chemical Society
• Length: 264 Pages
• Weight: 1.28 lbs.
• Dimensions: 0.9" x 6.8" x 8.8"