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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties Javed Ahmad-Leo M.L. Nollet-Javed Ahamad
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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties
Javed Ahmad-Leo M.L. Nollet-Javed Ahamad
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.
304 pages, 51 Tables, black and white; 2 Line drawings, color; 15 Line drawings, black and white; 26
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2023. gada 11. septembris |
| ISBN13 | 9781032246840 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 323 |
| Izmēri | 150 × 220 × 20 mm · 680 g |
| Valoda | Angļu |
| Redaktors | Ahamad, Javed |
| Redaktors | Ahmad, Javed (College of Pharmacy, Najran University) |
| Redaktors | Nollet, Leo M.L. (University College Ghent) |
