9781032246895 - analysis of food spices: identification and authentication (food analysis & properties) (14 resultados)
Analysis of Food Spices : Identification and Authentication
Nollet, Leo M. L. (EDT); Ahmad, Javed (EDT); Ahamad, Javed (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 84,78
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Analysis of Food Spices : Identification and Authentication
Nollet, Leo M. L. (EDT); Ahmad, Javed (EDT); Ahamad, Javed (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 98,66
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 93,21
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Analysis of Food Spices : Identification and Authentication
Nollet, Leo M. L. (EDT); Ahmad, Javed (EDT); Ahamad, Javed (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 90,98
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 110,87
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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EUR 111,68
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 109,04
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Condición: New. 1st edition NO-PA16APR2015-KAP.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 106,70
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Analysis of Food Spices : Identification and Authentication
Nollet, Leo M. L. (EDT); Ahmad, Javed (EDT); Ahamad, Javed (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 100,02
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Condición: New.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 105,09
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Condición: New. In.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 109,16
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Condición: New.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 133,83
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Paperback. Condición: New. Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, an…tioxidant, hypolipidemic, analgesic, immunostimulant, and more.Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as 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, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.Key FeaturesProvides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality controlExplains how qualitative diagnostic features of food spices are utilized as quality control toolsDescribes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spicesEmphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spicesThis book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.
Analysis of Food Spices: Identification and Authentication
Nollet, Leo M. L. (Editor)/ Ahmad, Javed (Editor)/ Ahamad, Javed (Editor)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 136,96
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Paperback. Condición: Brand New. 339 pages. 10.00x7.00x10.00 inches. In Stock.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 130,38
Envío por EUR 75,65Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Paperback. Condición: New. Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, an…tioxidant, hypolipidemic, analgesic, immunostimulant, and more.Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as 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, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.Key FeaturesProvides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality controlExplains how qualitative diagnostic features of food spices are utilized as quality control toolsDescribes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spicesEmphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spicesThis book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.
