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  7. Analysis of Food Spices: Identification and Authentication

Analysis of Food Spices: Identification and Authentication

(Bog, Paperback / softback, Engelsk)
Analysis of Food Spices: Identification and Authentication
Forlag: Taylor & Francis Ltd

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Beskrivelse

The book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and it provides qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques.

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Alle detaljer

Forlag Taylor & Francis Ltd
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgivelsesdato 26-05-2025
Første udgivelsesår 2025
Serie Food Analysis & Properties
Illustrationer 51 Tables, black and white; 2 Line drawings, color; 15 Line drawings, black and white; 26 Halftones, black and white; 2 Illustrations, color; 41 Illustrations, black and white
Fagredaktør Leo M.L. (University College Ghent) Nollet, Javed (College of Pharmacy Ahmad, Javed Ahamad
Originalsprog United Kingdom
Sideantal 323
Indbinding Paperback / softback
Forlag Taylor & Francis Ltd
Sideoplysninger 323 pages, 51 Tables, black and white; 2 Line drawings, color; 15 Line drawings, black and white; 26
Mål 254 x 178
ISBN-13 / EAN-13 9781032246895