Analysis of Food Spices (eBook, PDF)

Identification and Authentication
Redaktion: Nollet, Leo M. L.; Ahamad, Javed; Ahmad, Javed

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 339
• Erscheinungstermin: 11. September 2023
• Englisch
• ISBN-13: 9781000928358
• Artikelnr.: 68699588

Autorenporträt

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York-now CRC Press of Taylor & Francis Publishing Group-the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. Dr. Javed Ahmad (ORCID iD: 0000-0002-7025-751X) is an assistant professor at the Department of Pharmaceutics, College of Pharmacy, Najran University, Saudi Arabia. He received his doctorate degree in pharmaceutical sciences (Pharmaceutics) from the School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India. His current research interest lies in formulation design and characterization of pharmaceuticals/nutraceuticals/cosmeceuticals to improve efficacy and performance. Dr. Javed Ahamad is Assistant Professor Pharmacognosy at the Faculty of Pharmacy, Tishk International University, Erbil, Iraq. He earned his M.Sc. in 2009 and his Ph.D. (Pharmacognosy and Phytochemistry) in 2015 at Jamia Hamdard University, New Dehli, India. His research interests are study of phytomedicine and its role in healthcare; isolation and characterization of natural products by modern analytical tools like UV, FTIR, NMR and Mass spectroscopy; development and validation of analytical methods (HPLC/HPTLC); characterization of volatile oils by GC and GC-MS; standardization of Herbal formulations and plant drugs and pharmacological screening of natural products.

Inhaltsangabe

1. Food Spices: An Overview 2. Terpenes and terpenoids containing food
spices 3. Oleoresins containing Food spices 4. Occurrence and Risk
Assessment of Pyrrolizidine Alkaloids in Spices and Culinary Herbs from
Various Geographical Origins 5. Polyphenols and Flavonoids Containing Food
Spices 6. Qualitative diagnostic features of terpenes and terpenoids
containing food spices 7. Qualitative diagnostic features of oleoresins
containing food spices 8. Qualitative diagnostic features of Alkaloidal
spices 9. Qualitative diagnostic features of polyphenols and flavonoids
containing food spices 10. HPLC analysis of food spices 11. LC-MS and
LC-MS/MS analysis of food spices 12. GC and GC-MS analysis of food spices
13. HPTLC Analysis of Food Spices 14. Capillary Electrophoresis 15. The
Application of NMR Spectroscopy and Chemometrics in Authentication of
Spices 16. Non-destructive Testing Methods of Spices