Spice Science and Technology / Edition 1

by Kenji Hirasa, Mitsuo Takemasa

Overview

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.

Product Details

ISBN-13:	9780824701444
Publisher:	Taylor & Francis
Publication date:	06/16/1998
Series:	Food Science and Technology , #89
Edition description:	ILLUSTRATE
Pages:	232
Product dimensions:	6.00(w) x 9.00(h) x 0.70(d)

Table of 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.

Editorial Reviews

"This fine monograph presents a treasure trove of fascinating information about spice chemistry, use patterns, and the multiple beneficial properties of spices. "
—-Journal of Food Processing and Preservation
"Spice Science and Technology is chock full of interesting tidbits of information about a heretofore-neglected area of food science. . .. . . .recommended for all libraries that maintain cookery collections. . ..It presents a vivid perspective on the importance of understanding the role spices assume in increasing our overall enjoyment and quality of life. "
—-E-Streams
"The book is interesting and useful to food scientists, microbiologists and biochemists. It should be a useful addition to libraries as a reference material. "
—-Journal of Food Science and Technology
". . .a useful book."
—-Food Chemistry
". . .one of the few detailed sources of information on spices. . .. . . .useful as a reference for a broad audience. "
—-World Animal Review

From the Publisher

This fine monograph presents a treasure trove of fascinating information about spice chemistry, use patterns, and the multiple beneficial properties of spices." —Journal of Food Processing and Preservation "Spice Science and Technology is chock full of interesting tidbits of information about a heretofore-neglected area of food science.... "...recommended for all libraries that maintain cookery collections....It presents a vivid perspective on the importance of understanding the role spices assume in increasing our overall enjoyment and quality of life.

E-Streams

The book is interesting and useful to food scientists, microbiologists and biochemists. It should be a useful addition to libraries as a reference material.

Journal of Food Science and Technology

...a useful book.

Food Chemistry

...one of the few detailed sources of information on spices.... "...useful as a reference for a broad audience.

World Animal Review

A comprehensive introduction to the basic knowledge and applications of spices in food science. Subjects covered include: the chemical composition of spices; the factors that change spice function during cooking; physiological reactions elicited by spices and their aromas; antibacterial and antifungal properties; major quality specifications of importing and exporting nations; and an introduction of "patterning theory," in which the relationship of each spice to cooking methods and materials is summarized in efficiency charts. Annotation c. by Book News, Inc., Portland, Or.

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