By Sara J. Risch, Chi-Tang Ho
content material: Spices : assets, processing, and chemistry / Sara J. Risch --
tools of bacterial aid in spices / W. Leistritz --
The vital taste parts of fenugreek (Trigonella foenum-graecum L.) / Imre clean, Jianming Lin, Stéphanie Devaud, René Fumeaux, and Laurent B. Fay --
Vanilla / Daphna Havkin-Frenkel and Ruth Dorn --
Onion taste chemistry and elements influencing taste depth / William M. Randle --
Contribution of nonvolatile sulfur-containing taste precursors of the genus Allium to the flavour of thermally processed Allium greens / Tung-Hsi Yu --
Characterization of saffron taste via aroma extract dilution research / Keith R. Cadwallader, Hyung Hee Baek, and Min Cai --
The characterization of unstable and semivolatile elements in powdered turmeric via direct thermal extraction gasoline chromatography-mass spectrometry / Richard D. Hiserod, Chi-Tang Ho, and Robert T. Rosen --
stinky taste profiles and elements of spices by means of chromatography and chemiluminescent nitrogen detection / E.M. Fujinari --
Supercritical fluid extraction of Allium species / Elizabeth M. Calvey and Eric Block --
selection of glucosinolates in mustard by way of high-performance liquid chromatography-electrospray mass spectrometry / Carol L. Zrybko and Robert T. Rosen --
purposes for the adaptation in composition of a few advertisement crucial oils / Chi-Kuen Shu and Brian M. Lawrence --
part analyses of combined spices / C.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng --
Antioxidative job of spices and spice extracts / Helle Lindberg Madsen, Grete Bertelsen, and Leif H. Skibsted --
Antioxidative influence and kinetics examine of capsanthin at the chlorophyll-sensitized photooxidation of soybean oil and chosen style compounds / Chung-Wen Chen, Tung Ching Lee, and Chi-Tang Ho --
Curcumin : an aspect that reduces platelet aggregation and hyperlipidemia, and complements antioxidant and immune capabilities / Yaguang Liu --
Antioxidant task of lavandin (Lavandula x intermedia) mobilephone cultures in terms of their rosmarinic acid content material / T. López-Arnaldos, J.M. Zapata, A.A. Calderón, and A. Ros Barceló --
anti inflammatory antioxidants from tropical Zingiberaceae crops : isolation and synthesis of latest curcuminoids / Toshiya Masuda --
Curcumin : a pulse radiolysis research of the unconventional in micellar platforms : a version for habit as a organic antioxidant in either hydrophobic and hydrophilic environments / A.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood.
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Additional info for Spices. Flavor Chemistry and Antioxidant Properties
Morren discovered that pollination is carried out by a tiny bee of the MeHipone family which HVed in the vanilla growing region of Mexico. It is difficult for other insects to replace the tiny bees (3). To achieve pollination one needs to remove the rosteuum, a flower structure that is a modification of the stigma lying between the male and female organs and prevent access of the pollen to the stigma. Pollination is done by removing the rostelhim with a sharp object, so that the pollen from the anther can be in contact with the stigma.
Vanilla is the world's most popular flavor. Its fruity, floral fragrance combined with a deep, aromatic body makes it unique and universally favored. Vanilla is an epiphytic orchid native of the tropical region of Mexico. The flavoring material is obtained from dry cured pod-like fruits commercially called "beans". The generic name Vanilla is derived from the Spanish " vanillia", a diminutive of vaina, a pod. Its species name, planifolia, refers to the broad, flat leaf of the plant. Vanilla became known in Europe following Cortez's conquest of the Aztec kingdom in 1519.
Sensible Principles and Techniques. ; American Chemical Society: Washington, D C , 1993; pp. 1-18. ; Grosch, W. J. Agric. Food Chem. 1987, 35, 252-257. ; Grosch, W. J. Agric. Food Chem. 1991, 39, 757-759. ; Wieland T. Liebigs Ann. Chem. 1973, 560565 Hasan, M . In New Trends in Natural Products Chemistry. ; Studies in Organic Chemistry, Vol. 26, Elsevier Sci. : Amsterdam, The Netherlands, 1986; pp. 123-141. ; Fay, L . B . J. Agric. Food Chem. 1996, 44, (in press). ; Kratz, P. J. Chromatogr. 1963, 11, 463-471.