Spice Science and Technology (Food Science & Technology)

SPICE SCIENCE and TECHNOLOGY......Page 6
Copyright......Page 7
Preface......Page 8
Contents......Page 10
A. A Definition of Spice......Page 11
B. Differences Between Spices and Herbs......Page 12
2. Definition of a condiment......Page 13
B. Basic Uses for Spices......Page 14
A. Flavor Components......Page 16
C. Change in Flavor Compounds During Cooking......Page 18
A. Pungency Components......Page 19
B. Pungency and Cooking......Page 21
3. Flavonoids......Page 23
B. Using Spices as Coloring Agents......Page 25
C. Carotenoid Compounds......Page 26
2. Paprika and red pepper......Page 29
4. Red perrila......Page 30
6. Hibiscus......Page 31
8. Others......Page 32
E. Stability of Natural Colorants......Page 36
REFERENCES......Page 37
A. Introduction......Page 38
1. Specifications of the American Spice Trade Association......Page 39
1. The Indian Standards Institution......Page 40
4. Grading of nutmeg in Grenada and Indonesia......Page 41
1. Harmful insects......Page 42
2. Fumigation for insects......Page 44
1. Types of microbes......Page 45
2. Molds and aflatoxin......Page 46
1. Ethylene oxide gas method......Page 48
2. Irradiation......Page 49
3. Steam sterilization......Page 50
1. Pungency standards......Page 54
2. Flavor/aroma......Page 58
3. Color......Page 59
REFERENCES......Page 60
I. THE EFFECT OF COOKING ON SPICE FLAVORS AND FUNCTION......Page 62
II. SPICE FORM AND FLAVOR......Page 64
III. THE EFFECT OF TIMING ON FLAVOR......Page 70
IV. THE EFFECT OF BLENDING ON SPICE FLAVOR AND AROMA......Page 71
VI. SYNERGISTIC AND SUPPRESSIVE EFFECTS OF SPICES......Page 72
VII. COOKING WITH SPICES TO REDUCE SALT AND SUGAR CONTENT......Page 76
VIII. THE DEODORIZING/MASKIIMG EFFECTS OF SPICES......Page 84
REFERENCES......Page 93
I. PATTERNING FOR USING SPICES EFFICIENTLY......Page 94
B. Patterning the Suitability of Spices and Cooking Ingredients by Substituting Analogous Ingredients......Page 95
D. Patterning the Suitability of Spices and Raw Materials by Substituting Spices from the Same Botanical Family......Page 96
E. Patterning the Suitability of Spices and Cooking Ingredients by Substituting Spices with Similar Pungency......Page 97
II. EVALUATING A SPICE’S SUITABILITY......Page 98
2. The analytical method......Page 99
4. Classification of spices......Page 100
B. National Trends in Spice Use......Page 102
C. Possible New Uses for Spices......Page 110
D. Trends in Spice Use According to Cooking Ingredient......Page 113
E. Trends in Spice Use According to Cooking Technique......Page 120
F. Spice Suitability by Nation......Page 124
REFERENCE......Page 149
A. Absorption of Pungent Compounds......Page 150
B. Heat Production (Thermogenesis) Induced by Pungent Compounds......Page 151
C. Effects of Pungent Spices on Digestion and Absorption......Page 155
E. Effect of Spices on Metabolic Regulation......Page 156
III. WEIGHT CONTROL EFFECTS OF PUNGENT SPICES......Page 158
A. Prevention of Thrombus Formation......Page 164
B. Other Effects of Garlic......Page 165
C. Effects of Sulfur-Containing Spice Compounds......Page 166
V. ANTI-HIV EFFECTS OF LABIATAE FAMILY SPICES......Page 167
VI. PHYSIOLOGICAL EFFECTS OF OTHER SPICES......Page 170
REFERENCES......Page 171
I. ANTIMICROBIAL PROPERTIES OF SPICES......Page 172
A. Antibacterial and Antifungal Properties of Spices......Page 173
B. Antibacterial and Antifungal Properties of Chemical Components of Spices......Page 181
C. Antibacterial and Antifungal Properties of Pungent Spices......Page 184
1. Mustard and Wasabi......Page 186
2. Garlic......Page 188
A. History......Page 190
B. Antioxidant Properties of Spice......Page 191
C. Antioxidant Components of Spices......Page 192
D. Rosemary Extract......Page 201
A. Effects of Essential Oils of Spices Against Mites......Page 203
B. Anthelmintic Effects of Spices......Page 204
REFERENCES......Page 207
I. THE EFFECT OF FLAVOR/AROMA ON THE HUMAN BRAIN......Page 210
B. The Effect of Aroma as Measured by Contingent Negative Variation......Page 211
C. Making Use of the Stimulant Effects of Essential Oils of Spices......Page 214
D. The Effect of Flavor/Aroma on Memory......Page 215
A. Spice Flavor/Aroma and Anti-Stress Function......Page 216
B. The Effect of Spice Flavor/Aroma on the Autonomic Nervous System......Page 217
C. Convulsion-lnhibiting Action of Essential Oils......Page 218
III. THE EFFECT OF FLAVOR/AROMA COMPOUNDS ON HUMAN SEX HORMONES......Page 219
REFERENCES......Page 221