Spices Flavor Chemistry and Antioxidant Properties by Sara J. Risch and Chi-Tang Ho

A pedido de Diana.

Table of Contents
General Overview and Methods
1 . Spices: Sources, Processing, and Chemistry
Sara J. Risch
2. Methods of Dactel"ial Reduction in Spices
W. Leistritz
Flavor Chemistry
3. The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.)
Imre Blank. Jianming Lin, Stephanie Devaud,René Fumeaux, and Laurent B. Fay
4. Vanilla
Daphna Havkin-Frenkel and Ruth Dorn
5. Onion Flavor Chemistry and Factors Influencing Flavor Intensity
William M. Randle
6. Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables
Tung-Hsi Yu
Analytical Tecniques
7. Characterization of Saffron Flavor by Aroma Extract Dilution Analysis
Keith R. Cadwallader, Hyung Hee Baek and Min Cai
8. The caracterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry
Richard D. Iliserodt, Chin-Tang Ho and Robert T. Rosen
9. Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection
E. M. Fujinari
10. Supercritical Fluid Extraction of Allium Species
Elizabeth M. Calvey and Eric Block
11. Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry
Carol L. Zrybko and Robert T. Rosen
12. Reasons for the Variation in Composition of Some COmmercial Essential Oils
Chi-Kuen Shu and Brian M. Lawrence
13. Cumponent Analyses of Mixed Spices
C. K. Cheng, C. C. Chen, W. Y. Shu, L. L Shih and H. H. Feng
Antioxidant Properties
14. Antioxidative Activity of Spices and Spice Extracts
Helle Lindberg Madsen, Grete Bertelsen and Leif H. Skibsted
15. Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds
Chung-Wen Chen, Tung Ching Lee, and Chi-Tang Ho
16. Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia and Enhances Antioxidant and Immune Functions
Yaguang Liu
17. Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content
T. López-Arnaldos, J. M. Zapata, A A. Calderón and A. Ros Barceló
18. Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids
Toshiya Masuda
19. Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments
A. A. Gorman, I. Hamblett, T. J. Hill, H. Jones, V. S. Srinivasan and P. D. Wood