Coverart for item
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

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
Contributor
Subject
Genre
Language
eng
Member of
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
Instantiates
Publication
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
Publication
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.

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