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Analysis of Food Spices: Identification and Authentication
Barnes and Noble
Analysis of Food Spices: Identification and Authentication
Current price: $230.00
Barnes and Noble
Analysis of Food Spices: Identification and Authentication
Current price: $230.00
Size: Hardcover
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Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.
- Provides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality control
- Explains how qualitative diagnostic features of food spices are utilized as quality control tools
- Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spices
- Emphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spices
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