Spice Science and Technology: 1st Edition (Hardback) book cover

Spice Science and Technology

1st Edition

By Kenji Hirasa, Mitsuo Takemasa

CRC Press

232 pages

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Hardback: 9780824701444
pub: 1998-06-16
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Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.


"This fine monograph presents a treasure trove of fascinating information about spice chemistry, use patterns, and the multiple beneficial properties of spices. "

---Journal of Food Processing and Preservation

"Spice Science and Technology is chock full of interesting tidbits of information about a heretofore-neglected area of food science. . .. . . .recommended for all libraries that maintain cookery collections. . ..It presents a vivid perspective on the importance of understanding the role spices assume in increasing our overall enjoyment and quality of life. "


"The book is interesting and useful to food scientists, microbiologists and biochemists. It should be a useful addition to libraries as a reference material. "

---Journal of Food Science and Technology

". . .a useful book."

---Food Chemistry

". . .one of the few detailed sources of information on spices. . .. . . .useful as a reference for a broad audience. "

---World Animal Review

Table of Contents

Spices and herbs - basic concepts; spice qualities and specifications; cooking with spices; the patterning theory of spice use; physiological effects of spice components; antimicrobial and antioxidant properties of spices; the physiological effects of aroma/flavour.

About the Series

Food Science and Technology

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