9781032246840 - analysis of food spices: identification and authentication (19 risultati)
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Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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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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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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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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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Da: moluna, Greven, Germaniamoluna
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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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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
Analysis of Food Spices : Identification and Authentication
Nollet, Leo M. L. (EDT); Ahmad, Javed (EDT); Ahamad, Javed (EDT)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Da: California Books, Miami, FL, U.S.A.California Books
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- Edizione Internazionale
Da: UK BOOKS STORE, London, LONDO, Regno UnitoUK BOOKS STORE
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Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if t…he Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Analysis of Food Spices: Identification and Authentication
Nollet, Leo M. L. (Editor)/ Ahmad, Javed (Editor)/ Ahamad, Javed (Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 304 pages. 10.00x7.00x10.00 inches. In Stock.
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- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 261,30
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 hea…lth benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, 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. 342 pp. Englisch.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 302,62
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HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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EUR 310,82
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HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 261,30
EUR 64,20 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 b…enefits that are anticancer, antidiabetic, antimicrobial, antioxidant, 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.
