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Leafy spices - chemical composition and uses.

Shankaracharya, N. B. and Natarajan, C. P. (1971) Leafy spices - chemical composition and uses. Indian Food Packer, 25 (2). 29-40, 10 ref.. ISSN 0019-4808

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Abstract

The cultivation, collection, preparation, use and properties of 20 commonly used spices is discussed. The spices reviewed are: baseil, borage, bergamot (Monarda fistulosa), bay, chervil, curry leaf (Murraya koenigii L.), burnet (Sanguisorba minor), camomile (Anthemis nobilis), capers, chives, costmary (Chrysanthemum balsamila), marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme. A table showing the aromatic constituents of the spices is attached.

Item Type: Article
Uncontrolled Keywords: SWEET-BASIL; Composition & use of /basil/; BERGAMOT-; Composition & use of /bergamot/; BAY-; Composition & use of /bay/; CURRY-; Composition & use of /curry leaf; CHIVES-; Composition & use of /chives/; MARJORAM-; Composition & use of /marjoram/; MINT-; Composition & use of /mint/; OREGANO-; Composition & use of /oregano/; ROSEMARY-; Composition & use of /rosemary/; SAGE-; Composition & use of /sage/; PARSLEY-; Composition & use of /parsley/; THYME-; Composition & use of /thyme/; TARRAGON-; Composition & use of /tarragon/; AROMATIC-COMPOUNDS; Aromatic compounds in herbs; HERBS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2012 08:53
Last Modified: 25 May 2012 08:53
URI: http://ir.cftri.com/id/eprint/7264

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