Chemistry of Spices PDF Download. Download free ebook of Chemistry of Spices in PDF format or read online by V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah 9781845934200 Published on 2008 by CABI
Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.
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Book ID of Chemistry of Spices's Books is 5WY08iuJyawC, Book which was written by V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah have ETAG "FUQfZdQvV7k"
Book which was published by CABI since 2008 have ISBNs, ISBN 13 Code is 9781845934200 and ISBN 10 Code is 1845934202
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