Spice science and technology
著者
書誌事項
Spice science and technology
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 89）
Marcel Dekker, c1998
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注記
Includes index
内容説明・目次
内容説明
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.
目次
- 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.
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