Analysis of food spices : identification and authentication
"This book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and provide qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The...
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| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, FL :
CRC Press,
2023.
|
| Edition | First edition. |
| Series | Food analysis and properties.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781003279792 9781000928358 9781000928372 9781032246840 9781032246895 |
| Physical Description | 1 online zdroj (xviii, 317 stran) : ilustrace |
Cover
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| 020 | |a 9781003279792 |q (electronic book) | ||
| 020 | |a 9781000928358 |q (electronic book) | ||
| 020 | |a 9781000928372 |q (electronic book) | ||
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| 020 | |z 9781032246895 |q (paperback) | ||
| 024 | 7 | |a 10.1201/9781003279792 |2 doi | |
| 035 | |a (OCoLC)1394906085 | ||
| 042 | |a pcc | ||
| 245 | 0 | 0 | |a Analysis of food spices : |b identification and authentication / |c edited by Leo M.L. Nollet, Javed Ahmad, Javed Ahamad. |
| 250 | |a First edition. | ||
| 264 | 1 | |a Boca Raton, FL : |b CRC Press, |c 2023. | |
| 264 | 4 | |c ©2023 | |
| 300 | |a 1 online zdroj (xviii, 317 stran) : |b ilustrace | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a počítač |b c |2 rdamedia | ||
| 338 | |a online zdroj |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food analysis & properties | |
| 504 | |a Obsahuje bibliografické odkazy a index. | ||
| 505 | 0 | |a Food spices : an overview / Javed Ahamad, Javed Ahmad, Leo M.L. Nollet -- Terpenes and terpenoids containing food spices / Leo M.L. Nollet -- Oleoresins containing food spices / Subasini Uthirapathy, Javed Ahamad, Mohd Javed Naim -- Occurrence and risk assessment of pyrrolizidine alkaloids in spices and culinary herbs from various geographical origins / Florian Kaltner, Michael Rychlik, Manfred Gareis, and Christoph Gottschalk -- Polyphenols and flavonoids containing food spices / Michael Amoafo Mensah -- Qualitative diagnostic features of terpenes and terpenoids containing food spices / Javed Ahamad, Kamran J. Naquvi, Subasini Uthirapathy, Mohd Javed Naim, Kavita Munjal, Showkat R. Mir -- Qualitative diagnostic features of oleoresins containing food spices / Adil Ahamad, Kamran J. Naquvi, Afrin Salma, Javed Ahamad, Mohd Javed Naim -- Qualitative diagnostic features of alkaloidal spices / Kavita Munjal, Vinod Kumar Gautam, Yash Goel, Javed Ahamad, Showkat R. Mir -- Qualitative diagnostic features of polyphenols and flavonoids containing food spices / Kamran Javed Naquvi, Adil Ahamad, Afrin Salma, Esra Tariq, Javed Ahamad -- HPLC analysis of food spices / Mohd. Javed Naim, Javed Ahamad, Subasini Uthirapathy, Adil Ahamad, Kamran J. Naquvi -- LC-MS and LC-MS/MS analysis of food spices / Deepthi Eswar -- GC and GC-MS analysis of food spices / Deepthi Eswar -- HPTLC analysis of food spices / Priyanka Soni, Vishal Soni, Shivanee Vyas, Vaishali Raghuwanshi, Rakhi Khabiya -- Capillary electrophoresis / Hasan Ali, Faraat Ali, Md Akbar, Kumari Neha, Neelam Singh, Neeraj Kant Sharma -- The application of NMR spectroscopy and chemometrics in authentication of spices / Barbara Pacholczyk-Sienicka, Grzegorz Ciepielowski, and Łukasz Albrecht -- Non-destructive testing methods of spices / Leo M.L. Nollet. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a "This book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and provide qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section of the book, qualitative diagnostic features of spices is covered. In the third section of the book, the role of quantitative analytical techniques such as HPLC, LC-MS, HPTLC, GC & GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices is also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on October 26, 2023). | ||
| 650 | 0 | |a Spices |x Analysis. | |
| 650 | 0 | |a Spices |x Identification. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Nollet, Leo M. L., |d 1948- |e editor. | |
| 700 | 1 | |a Ahmad, Javed |c (Assistant professor), |e editor. | |
| 700 | 1 | |a Ahamad, Javed, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Analysis of food spices |b First edition. |d Boca Raton, FL : CRC Press, 2024 |z 9781032246840 |w (DLC) 2023008731 |
| 830 | 0 | |a Food analysis and properties. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://www.taylorfrancis.com/books/9781003279792 |
| 992 | |c EBOOK-TN |c TAYLOR | ||
| 993 | |x NEPOSILAT |y EIZ | ||
| 999 | |c 115169 |d 115169 | ||