Spice Science and TechnologyOffers 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. |
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70 Eastern cooking a-pinene acid aflatoxin allspice amount antioxidant antioxidant activities aroma Aspergillus bacteria basil bay leaves black pepper blood capsaicin caraway cardamom carotenoid celery Garlic CH IN SEA Chemical structure cinnamon clove color component concentration contained cooking Fig cooking ingredients cooking Western cooking coriander cumin Deodorizing/Masking dill Eastern cooking Western edited effects of spices essential oil ethanol Eugenol extract fennel fenugreek flavor compounds Food Function Flavoring Deodorizing Gakkaishi Garlic ginger ground spice heat horseradish inhibited inhibitory insects isothiocyanate Japanese pepper JP CH kinds of spices leek linalool mace marjoram Masking Pungency Coloring method methyl microbes mustard nutmeg onion oregano Paprika pepper Paprika piperine plant pungent compounds pungent spice rats red pepper sage salt savory sensation sesame seed Shokuhin smell specifications spice Spices Flavoring Spices Suitable star anise sterilizing Suitability pattern suitable for Eastern sweet synergistic tarragon temperature thyme tocopherol turmeric vanilla Western cooking FIGURE µg/ml
