"Gewürzpflanzen Gesamtdarstellung." . . "Espècies (Gastronomia)" . . "Botanik." . . "Oleoresins." . . "Oleoresins" . "Épices Analyse." . . "Kemisk syntese." . . "Uses." . . "Uses" . "Gewürz." . . "Volatile compounds." . . "Volatile compounds" . "Épices." . . "Biosyntese." . . "Spice crops." . . "Spice crops" . "Effects." . . "Plantes condimentaires Composition." . . "Virkninger." . . "Flygtige forbindelser." . . "Spices." . . "Spices" . . . . . "Electronic books"@en . . . . "Electronic books" . . . . . "Livres électroniques" . . . . . . . . . . . . . . . . . "Llibres electrònics" . . . . . . . . . . . . . "\"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\"--Provided by publisher."@en . . "Chemistry of spices" . "Chemistry of spices"@en . . . . . . . . . . . . . . . . . . . . . . "This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors."@en . . . . . . . . . . . . . . . . . . . . . "TECHNOLOGY & ENGINEERING Food Science." . . "Gewürzpflanzen Inhaltsstoff." . . "Chemical synthesis." . . "Chemical synthesis" . "Krydderier." . . "Chemical structure." . . "Chemical structure" . "Kemisk sammensætning." . . "Anvendelser." . . "Æteriske olier." . . "Spices Analysis." . . "Spices analysis." . "Plantes aromàtiques." . . . . "Medicinal properties." . . "Medicinal properties" . "Przyprawy korzenne." . . "Flavour." . . "Flavour" . "Flavour compounds." . . "Flavour compounds" . "Biosynthesis." . . "Biosynthesis" . "Kemisk struktur." . . "Aromastoffer." . . "Plantes d'espècies." . . "Ekstraktion." . . "Botany." . . "Botany" . "Chemical composition." . . "Chemical composition" . "Espècies (Gastronomia) Anàlisi." . . "Krydderurter." . . "Spice plants Composition." . . "Aroma, smag." . . "Extraction." . . "Extraction" . "Essential oils." . . "Essential oils" . "Krydderiafgrøder." . . "COOKING General." . . "Culinary herbs." . . "Culinary herbs" . "Rośliny przyprawowe skład chemiczny." . . "Chemicophysical properties." . . "Chemicophysical properties" . "Oleoresiner." . . "Gewürzpflanzen 0 Gesamtdarstellung." . . "Fysisk-kemiske egenskaber." . . "Medicinske egenskaber." . .