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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties
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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties
The book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and it provides qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques.
304 pages, 51 Tables, black and white; 2 Line drawings, color; 15 Line drawings, black and white; 26
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 11 de septiembre de 2023 |
| ISBN13 | 9781032246840 |
| Editores | Taylor & Francis Ltd |
| Páginas | 323 |
| Dimensiones | 150 × 220 × 20 mm · 680 g |
| Lengua | Inglés |
| Editor | Ahamad, Javed |
| Editor | Ahmad, Javed (College of Pharmacy, Najran University) |
| Editor | Nollet, Leo M.L. (University College Ghent) |
