Analysis of Food Spices : Identification and Authentication

ISBN : 9781032246840

Author : Leo M.L. Nollet

Publisher : CRC Press

Year : 2024

Language : English

Type : Book

Description : SECTION I: Introduction, Sources and Health Benefits of Food Spices Chapter 3 Oleoresins containing Food spices Subasini Uthirapathy, Javed Ahamad, Mohd Javed Naim Chapter 4 Alkaloids Containing Food Spices Javed Ahamad, Mohd Javed Naim, Javed Ahmad, Leo M.L. Nollet Chapter 5 Polyphenols and Flavonoids Containing Food Spices Michael Amoafo Mensah SECTION II: Qualitative Diagnostic Features of Food Spices Chapter 6 Qualitative diagnostic features of terpenes and terpenoids containing food spices Javed Ahamad, Kamran J. Naquvi, Subasini Uthirapathy, Mohd Javed Naim, Kavita Munjal, Showkat R. Mir Chapter 7 Qualitative diagnostic features of oleoresins containing food spices Adil Ahamad, Kamran J. Naquvi, Afrin Salma, Javed Ahamad, Mohd Javed Naim Chapter 8 Qualitative diagnostic features of Alkaloidal spices Kavita Munjal, Vinod Kumar Gautam, Yash Goel, Javed Ahamad, Showkat R. Mir Chapter 9 Qualitative diagnostic features of polyphenols and flavonoids containing food spices Kamran Javed Naquvi, Adil Ahamad, Afrin Salma, Esra Tariq, Javed Ahamad SECTION III: Authentication and Quantitative Analysis of Food Spices Chapter 10 HPLC analysis of food spices Mohd. Javed Naim, Javed Ahamad, Subasini Uthirapathy, Adil Ahamad, Kamran J. Naquvi Chapter 11 LC-MS and LC-MS/MS analysis of food spices Deepthi Eswar Chapter 12 GC and GC-MS analysis of food spices Deepthi Eswar Chapter 13 HPTLC ANALYSIS OF FOOD SPICES Priyanka Soni, Vishal Soni, Shivanee Vyas, Vaishali Raghuwanshi, Rakhi Khabiya Chapter 14 Capillary Electrophoresis Hasan Ali, Faraat Ali, Md Akbar, Kumari Neha, Neelam Singh, Neeraj Kant Sharma Chapter 15 The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices Barbara Pacholczyk-Sienicka, Grzegorz Ciepielowski, and Łukasz Albrecht Chapter 16 Non-destructive Testing Methods of Spices Leo M.L. Nollet

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