Spices : flavor chemistry and antioxidant properties

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Spices : flavor chemistry and antioxidant properties / Sara J. Risch, editor, Chi-Tang Ho, editor

資料種別:

図書

出版情報:

Washington, DC : American Chemical Society, c1997

形態:

x, 253 p. ; 24 cm

シリーズ名:

ACS symposium series ; 660 <BA00073096>

著者名:

ISBN:

9780841234956 [0841234957]

書誌ID:

BA30216410

子書誌情報

フルテキスト

所蔵情報

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書誌詳細

注記:

"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."

主題:

Condiments--Congresses; Spices--Congresses

言語:

英語

目次情報:

Preface

General Overview and Methods

Spices: Sources, Processing, and Chemistry / Sara J. Risch1.：

Methods of Bacterial Reduction in Spices / W. Leistritz2.：

Flavor Chemistry

The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) / Imre Blank ; Jianming Lin ; Stephanie Devaud ; Rene Fumeaux ; Laurent B. Fay3.：

Vanilla / Daphna Havkin-Frenkel ; Ruth Dorn4.：

Onion Flavor Chemistry and Factors Influencing Flavor Intensity / William M. Randle5.：

Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables / Tung-Hsi Yu6.：

Analytical Techniques

Characterization of Saffron Flavor by Aroma Extract Dilution Analysis / Keith R. Cadwallader ; Hyung Hee Baek ; Min Cai7.：

The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography--Mass Spectrometry / Richard D. Hiserodt ; Chi-Tang Ho ; Robert T. Rosen8.：

Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection / E. M. Fujinari9.：

Supercritical Fluid Extraction of Allium Species / Elizabeth M. Calvey ; Eric Block10.：

Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography--Electrospray Mass Spectrometry / Carol L. Zrybko11.：

Reasons for the Variation in Composition of Some Commercial Essential Oils / Chi-Kuen Shu ; Brian M. Lawrence12.：

Component Analyses of Mixed Spices / C. K. Cheng ; C. C. Chen ; W. Y. Shu ; L. L. Shih ; H. H. Feng13.：

Antioxidant Properties

Antioxidative Activity of Spices and Spice Extracts / Helle Lindberg Madsen ; Grete Bertelsen ; Leif H. Skibsted14.：

Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds / Chung-Wen Chen ; Tung Ching Lee15.：

Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions / Yaguang Liu16.：

Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content / T. Lopez-Arnaldos ; J. M. Zapata ; A. A. Calderon ; A. Ros Barcelo17.：

Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids / Toshiya Masuda18.：

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 ; P. D. Wood19.：

Indexes

Author Index

Affiliation Index

Subject Index

Preface

General Overview and Methods

Spices: Sources, Processing, and Chemistry / Sara J. Risch1.：

Methods of Bacterial Reduction in Spices / W. Leistritz2.：

Flavor Chemistry

The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) / Imre Blank ; Jianming Lin ; Stephanie Devaud ; Rene Fumeaux ; Laurent B. Fay3.：

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