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.
Chemistry of Spices by V. A. Parthasarathy PDF Free Download
November 11, 2022
You may also like
The fourteenth edition continues a long tradition of providing a firm foundation in the concepts of chemical principles while instilling an appreciation of the...
Inorganic Chemistry provides a sound foundation for undergraduate and graduate students in physical inorganic principles, descriptive inorganic chemistry...
With clear explanations, real-world examples and updated ancillary material, the 11th edition of Environmental Chemistry emphasizes the concepts essential to...
Recent Posts
- Algebra 3 Homological Algebra and Its Applications by Ramji Lal PDF
- Heat Transfer Physics 2nd Edition By Massoud Kaviany PDF
- Lavin’s Radiography for Veterinary Technicians, 6th Edition by Marg Brown PDF
- Principles of Physics, 10th Edition by David Halliday PDF
- The Dog Behavior Problem Solver by Teoti Anderson PDF
Add Comment