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Название: Spices. Flavor Chemistry and Antioxidant Properties
Авторы: Risch S., Ho C.
Content: Spices : sources, processing, and chemistry / Sara J. Risch — Methods of bacterial reduction in spices / W. Leistritz — The principal flavor components of fenugreek (Trigonella foenum-graecum L.) / Imre Blank, Jianming Lin, Ste?phanie Devaud, Rene? Fumeaux, and Laurent B. Fay — Vanilla / Daphna Havkin-Frenkel and Ruth Dorn — Onion flavor chemistry and factors influencing flavor intensity / William M. Randle — Contribution of nonvolatile sulfur-containing flavor precursors of the genus Allium to the flavor of thermally processed Allium vegetables / Tung-Hsi Yu — Characterization of saffron flavor by aroma extract dilution analysis / Keith R. Cadwallader, Hyung Hee Baek, and Min Cai — The characterization of volatile and semivolatile components in powdered turmeric by direct thermal extraction gas chromatography-mass spectrometry / Richard D. Hiserod, Chi-Tang Ho, and Robert T. Rosen — Pungent flavor profiles and components of spices by chromatography and chemiluminescent nitrogen detection / E.M. Fujinari — Supercritical fluid extraction of Allium species / Elizabeth M. Calvey and Eric Block — Determination of glucosinolates in mustard by high-performance liquid chromatography-electrospray mass spectrometry / Carol L. Zrybko and Robert T. Rosen — Reasons for the variation in composition of some commercial essential oils / Chi-Kuen Shu and Brian M. Lawrence — Component analyses of mixed spices / C.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng — Antioxidative activity of spices and spice extracts / Helle Lindberg Madsen, Grete Bertelsen, and Leif H. Skibsted — Antioxidative effect and kinetics study of capsanthin on the chlorophyll-sensitized photooxidation of soybean oil and selected flavor compounds / Chung-Wen Chen, Tung Ching Lee, and Chi-Tang Ho — Curcumin : an ingredient that reduces platelet aggregation and hyperlipidemia, and enhances antioxidant and immune functions / Yaguang Liu — Antioxidant activity of lavandin (Lavandula x intermedia) cell cultures in relation to their rosmarinic acid content / T. Lo?pez-Arnaldos, J.M. Zapata, A.A. Caldero?n, and A. Ros Barcelo? — Anti-inflammatory antioxidants from tropical Zingiberaceae plants : isolation and synthesis of new curcuminoids / Toshiya Masuda — Curcumin : a pulse radiolysis investigation of the radical in micellar systems : a model for behavior as a biological antioxidant in both hydrophobic and hydrophilic environments / A.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood.