Title:
Spice science and technology
Author:
Hirasa, Kenji, 1958-
ISBN:
9780585367552
Publication Information:
New York : Marcel Dekker, c1998.
Physical Description:
v, 219 p. : ill. ; 24 cm.
Series:
Food science and technology ; 89
Series Title:
Food science and technology ; 89
Contents:
1. Spices and herbs : basic concepts -- 2. Spice qualities and specifications -- 3. Cooking with spices -- 4. The patterning theory of spice use -- 5. Physiological effects of spice components -- 6. Antimicrobial and antioxidant properties of spices -- 7. The physiological effects of flavor/aroma.
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