The Resource Spices : flavor chemistry and antioxidant properties, Sara J. Risch, editor, Chi-Tang Ho, editor
Spices : flavor chemistry and antioxidant properties, Sara J. Risch, editor, Chi-Tang Ho, editor
Resource Information
The item Spices : flavor chemistry and antioxidant properties, Sara J. Risch, editor, Chi-Tang Ho, editor represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Spices : flavor chemistry and antioxidant properties, Sara J. Risch, editor, Chi-Tang Ho, editor represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 1 library branch.
- Language
- eng
- Extent
- 1 online resource (x, 253 pages)
- Note
-
- Title from PDF title page (ACS publications, viewed Aug 24, 2009)
- Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 211th National Meeting of the American Chemical Society, New Orleans, Louisiana, March 24-28, 1996
- 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
- 9780841216099
- Label
- Spices : flavor chemistry and antioxidant properties
- Title
- Spices
- Title remainder
- flavor chemistry and antioxidant properties
- Statement of responsibility
- Sara J. Risch, editor, Chi-Tang Ho, editor
- Subject
-
- Spices
- Anti-Inflammatory Agents -- analysis
- Antioxidans
- Antioxidants
- Antioxidants -- analysis
- Aromastoff
- Bacteria
- Chemical & Materials Engineering
- Chemical Engineering
- Chemical Phenomena
- Chromatography -- methods
- Chromatography, Gas
- Chromatography, High Pressure Liquid
- Condiments
- Condiments
- Condiments
- Condiments -- Congresses
- Conference papers and proceedings
- Conference papers and proceedings
- Crocus
- Curcuma
- Curcumin -- analysis
- Diarylheptanoids
- Engineering & Applied Sciences
- Food Analysis
- Gewürz
- Glucosinolates
- Hyperlipidemias
- Kongress
- Lavandula
- Lebensmittelchemie
- Luminescence
- Mass Spectrometry
- Micelles
- Odorants
- Oils, Volatile
- Onions
- Platelet Aggregation
- Pulse Radiolysis
- Rosmarinus
- Solutions
- Soybean Oil
- Spices
- Allium
- Spices
- Spices -- Congresses
- TECHNOLOGY & ENGINEERING -- Food Science
- Taste
- Trigonella
- Vanilla
- Zingiberaceae
- Language
- eng
- Action
- digitized
- Cataloging source
- MUU
- Dewey number
- 664/.5
- Illustrations
- illustrations
- Index
- index present
- Language note
- English
- LC call number
- TP420
- LC item number
- .S65 1997
- Literary form
- non fiction
- NAL call number
- QD1.A45
- NAL item number
- no.660
- Nature of contents
-
- dictionaries
- bibliography
- NLM call number
- TP 420
- NLM item number
- SP754 1997
- http://library.link/vocab/relatedWorkOrContributorDate
-
- 1958-
- 1944-
- 1996 :
- http://library.link/vocab/relatedWorkOrContributorName
-
- Risch, Sara J.
- Ho, Chi-Tang
- American Chemical Society
- American Chemical Society
- Series statement
- ACS symposium series
- Series volume
- 660
- http://library.link/vocab/subjectName
-
- Spices
- Condiments
- Spices
- Taste
- Condiments
- Antioxidants
- Bacteria
- Trigonella
- Vanilla
- Food Analysis
- Onions
- Allium
- Crocus
- Curcuma
- Chromatography, Gas
- Mass Spectrometry
- Chromatography
- Luminescence
- Odorants
- Chemical Phenomena
- Solutions
- Glucosinolates
- Chromatography, High Pressure Liquid
- Oils, Volatile
- Soybean Oil
- Curcumin
- Platelet Aggregation
- Hyperlipidemias
- Antioxidants
- Lavandula
- Rosmarinus
- Anti-Inflammatory Agents
- Zingiberaceae
- Diarylheptanoids
- Pulse Radiolysis
- Micelles
- TECHNOLOGY & ENGINEERING
- Condiments
- Spices
- Gewürz
- Antioxidans
- Kongress
- Lebensmittelchemie
- Aromastoff
- Chemical & Materials Engineering
- Engineering & Applied Sciences
- Chemical Engineering
- Label
- Spices : flavor chemistry and antioxidant properties, Sara J. Risch, editor, Chi-Tang Ho, editor
- Note
-
- Title from PDF title page (ACS publications, viewed Aug 24, 2009)
- Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 211th National Meeting of the American Chemical Society, New Orleans, Louisiana, March 24-28, 1996
- Bibliography note
- Includes bibliographical references and indexes
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- 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
- Control code
- 433550852
- Extent
- 1 online resource (x, 253 pages)
- Form of item
- online
- Isbn
- 9780841216099
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations.
- Reproduction note
- Electronic reproduction.
- Specific material designation
- remote
- System control number
- (OCoLC)433550852
- System details
- Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
- Label
- Spices : flavor chemistry and antioxidant properties, Sara J. Risch, editor, Chi-Tang Ho, editor
- Note
-
- Title from PDF title page (ACS publications, viewed Aug 24, 2009)
- Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 211th National Meeting of the American Chemical Society, New Orleans, Louisiana, March 24-28, 1996
- Bibliography note
- Includes bibliographical references and indexes
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- 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
- Control code
- 433550852
- Extent
- 1 online resource (x, 253 pages)
- Form of item
- online
- Isbn
- 9780841216099
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations.
- Reproduction note
- Electronic reproduction.
- Specific material designation
- remote
- System control number
- (OCoLC)433550852
- System details
- Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Subject
- Spices
- Anti-Inflammatory Agents -- analysis
- Antioxidans
- Antioxidants
- Antioxidants -- analysis
- Aromastoff
- Bacteria
- Chemical & Materials Engineering
- Chemical Engineering
- Chemical Phenomena
- Chromatography -- methods
- Chromatography, Gas
- Chromatography, High Pressure Liquid
- Condiments
- Condiments
- Condiments
- Condiments -- Congresses
- Conference papers and proceedings
- Conference papers and proceedings
- Crocus
- Curcuma
- Curcumin -- analysis
- Diarylheptanoids
- Engineering & Applied Sciences
- Food Analysis
- Gewürz
- Glucosinolates
- Hyperlipidemias
- Kongress
- Lavandula
- Lebensmittelchemie
- Luminescence
- Mass Spectrometry
- Micelles
- Odorants
- Oils, Volatile
- Onions
- Platelet Aggregation
- Pulse Radiolysis
- Rosmarinus
- Solutions
- Soybean Oil
- Spices
- Allium
- Spices
- Spices -- Congresses
- TECHNOLOGY & ENGINEERING -- Food Science
- Taste
- Trigonella
- Vanilla
- Zingiberaceae
Genre
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Spices--flavor-chemistry-and-antioxidant/-niCIzDIi-U/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Spices--flavor-chemistry-and-antioxidant/-niCIzDIi-U/">Spices : flavor chemistry and antioxidant properties, Sara J. Risch, editor, Chi-Tang Ho, editor</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
