Research Catalog

Title

Spices : flavor chemistry and antioxidant properties / Sara J. Risch, editor, Chi-Tang Ho, editor.

Publication

Washington, DC : American Chemical Society, ©1997.

Items in the Library & Off-site

Details

Additional Authors

• Risch, Sara J., 1958-
• Ho, Chi-Tang, 1944-
• American Chemical Society. Division of Agricultural and Food Chemistry.
• American Chemical Society. Meeting (211th : 1996 : New Orleans, La.)

Description

x, 253 pages : illustrations; 24 cm.

Series Statement

ACS symposium series, 0097-6156 ; 660

Uniform Title

ACS symposium series ; 660.

Subject

• Spices > Congresses
• Condiments > Congresses
• Condiments
• Spices
• Gewürz
• Antioxidans
• Kongress
• Lebensmittelchemie
• Aromastoff
• Épices
• Flaveur
• Antioxydants

Genre/Form

Conference papers and proceedings.

Note

• "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry."

Bibliography (note)

• Includes bibliographical references and indexes.

Contents

Spices : sources, processing, and chemistry / Sara J. Risch -- Methods of bacterial reduction in spices / W. Leistritz -- The principal flavor components of fenugreek (Trigonella foenum-graecum L.) / Imre Blank, Jianming Lin, Stéphanie Devaud, René Fumeaux, and Laurent B. Fay -- Vanilla / Daphna Havkin-Frenkel and Ruth Dorn -- Onion flavor chemistry and factors influencing flavor intensity / William M. Randle -- Contribution of nonvolatile sulfur-containing flavor precursors of the genus Allium to the flavor of thermally processed Allium vegetables / Tung-Hsi Yu -- Characterization of saffron flavor by aroma extract dilution analysis / Keith R. Cadwallader, Hyung Hee Baek, and Min Cai -- The characterization of volatile and semivolatile components in powdered turmeric by direct thermal extraction gas chromatography-mass spectrometry / Richard D. Hiserod, Chi-Tang Ho, and Robert T. Rosen -- Pungent flavor profiles and components of spices by chromatography and chemiluminescent nitrogen detection / E.M. Fujinari -- Supercritical fluid extraction of Allium species / Elizabeth M. Calvey and Eric Block -- Determination of glucosinolates in mustard by high-performance liquid chromatography-electrospray mass spectrometry / Carol L. Zrybko and Robert T. Rosen -- Reasons for the variation in composition of some commercial essential oils / Chi-Kuen Shu and Brian M. Lawrence -- Component analyses of mixed spices / C.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng -- Antioxidative activity of spices and spice extracts / Helle Lindberg Madsen, Grete Bertelsen, and Leif H. Skibsted -- Antioxidative effect and kinetics study of capsanthin on the chlorophyll-sensitized photooxidation of soybean oil and selected flavor compounds / Chung-Wen Chen, Tung Ching Lee, and Chi-Tang Ho -- Curcumin : an ingredient that reduces platelet aggregation and hyperlipidemia, and enhances antioxidant and immune functions / Yaguang Liu -- Antioxidant activity of lavandin (Lavandula x intermedia) cell cultures in relation to their rosmarinic acid content / T. López-Arnaldos, J.M. Zapata, A.A. Calderón, and A. Ros Barceló -- Anti-inflammatory antioxidants from tropical Zingiberaceae plants : isolation and synthesis of new curcuminoids / Toshiya Masuda -- Curcumin : a pulse radiolysis investigation of the radical in micellar systems : a model for behavior as a biological antioxidant in both hydrophobic and hydrophilic environments / A.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood.

ISBN

• 0841234957
• 9780841234956
• 9780841216099 (canceled/invalid)
• 0841216096 (canceled/invalid)

LCCN

96052322

OCLC

• ocm36126961
• 36126961
• SCSB-2113717

Owning Institutions

Princeton University Library