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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties
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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties
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
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | September 11, 2023 |
| ISBN13 | 9781032246840 |
| Publishers | Taylor & Francis Ltd |
| Pages | 323 |
| Dimensions | 150 × 220 × 20 mm · 680 g |
| Language | English |
| Editor | Ahamad, Javed |
| Editor | Ahmad, Javed (College of Pharmacy, Najran University) |
| Editor | Nollet, Leo M.L. (University College Ghent) |
