Spice science and technology
by
Hirasa, Kenji, 1958- author.
Title
:
Spice science and technology
Author
:
Hirasa, Kenji, 1958- author.
ISBN
:
9780367800451
9780585367552
Physical Description
:
1 online resource (232 pages).
Contents
:
Spices and herbs - basic concepts; spice qualities and specifications; cooking with spices; the patterning theory of spice use; physiological effects of spice components; antimicrobial and antioxidant properties of spices; the physiological effects of aroma/flavour.
Abstract
:
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
Subject Term
:
TECHNOLOGY / Food Science
Spices.
Added Author
:
Takemasa, Mitsuo, 1943-
Electronic Access
:
| Library | Material Type | Item Barcode | Shelf Number | [[missing key: search.ChildField.HOLDING]] | Status |
|---|
| Online Library | E-Book | 545542-1001 | TX406 | | CRC E-Books |