Format:
Online-Ressource
ISBN:
9781845934057
Series Statement:
CABI Books
Content:
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.
Note:
Includes bibliographical references and index
Additional Edition:
ISBN 1845934059
Additional Edition:
Druckausg. Chemistry of spices Wallingford [u.a.] : CABI Publ., 2008 ISBN 1845934059
Additional Edition:
ISBN 9781845934057
Language:
English
Subjects:
Chemistry/Pharmacy
Keywords:
Gewürz
;
Chemische Analyse
;
Electronic books
DOI:
10.1079/9781845934057.0000
