Spice science and technology

• Main Author: Hirasa, Kenji, 1958-
• Other Authors: Takemasa, Mitsuo, 1943-
• Format: eBook
• Language: English
• Published: New York : Marcel Dekker, c1998.
• Series: Food science and technology (Marcel Dekker, Inc.)
• Subjects: Spices.; elektronické knihy; electronic books
• ISBN: 9780585367552
• DOI: 10.1201/9780367800451
• Physical Description: v, 219 p. : ill. ; 24 cm.

Table of Contents:

• 1. Spices and herbs : basic concepts
• 2. Spice qualities and specifications
• 3. Cooking with spices
• 4. The patterning theory of spice use
• 5. Physiological effects of spice components
• 6. Antimicrobial and antioxidant properties of spices
• 7. The physiological effects of flavor/aroma.