Analysis of Food Spices : Identification and Authentication (Paperback)

1. Food Spices: An Overview 2. Terpenes and terpenoids containing food spices 3. Oleoresins containing Food spices 4. Alkaloids Containing Food Spices 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