Spices, Condiments, and Seasonings
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FROM THE CRITICS Booknews - The following information is given for 58 spices and herbs (from allspice to wormwood): common and Latin names, historical/legendary backgrounds, indigenous and cultivated sources of supply, physical and sensory attributes, extractives and their characteristics, household and commercial uses, proximate compositions, mineral content, natural antioxidant activity, and nutritional and microbiological data. Also covered: soluble spices, condiments and sauces, seasonings and seasoning technology. Popular interest in spices has grown (more people reducing sodium intake?) and the food industry has responded, as reflected in the substantial increase in data included in this second edition reference. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Inside This Book
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First Sentence:
Interest in spices, condiments, and seasonings of every description has literally exploded in the last decade. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
minimum volatile oil content, compound condiments, soluble spices, frankfurter seasonings, gravy seasonings and mixes, spice extractives, dry soluble spice, nonvolatile ether extract, pressed sausage, bologna seasonings, principal flavoring ingredient, pizza loaf, curry powder blend, proximate composition, freshly ground allspice, chili powder blend, total ash content, sodium erythorbate, simmering boil, noniodized salt, rural shopkeepers, spice oleoresins, luncheon loaf, spice blender, sausage seasonings Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Edible Portion, Great Britain, Sri Lanka, Food Sci, East Indies, Family Umbelliferae Historical, Family Labiatae Historical, Malagasy Republic, Marco Polo, Seasoning Ingredients, Near East, New Jersey, Pliny the Elder, West Indian, West Indies, Federal Food, San Francisco, American Spice Trade Association, Gravy Base Ingredients, Tropical Products Inst, Flavour Ind, Legendary Background According, Sauce Principal New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Interest in spices, condiments, and seasonings of every description has literally exploded in the last decade. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
minimum volatile oil content, compound condiments, soluble spices, frankfurter seasonings, gravy seasonings and mixes, spice extractives, dry soluble spice, nonvolatile ether extract, pressed sausage, bologna seasonings, principal flavoring ingredient, pizza loaf, curry powder blend, proximate composition, freshly ground allspice, chili powder blend, total ash content, sodium erythorbate, simmering boil, noniodized salt, rural shopkeepers, spice oleoresins, luncheon loaf, spice blender, sausage seasonings Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Edible Portion, Great Britain, Sri Lanka, Food Sci, East Indies, Family Umbelliferae Historical, Family Labiatae Historical, Malagasy Republic, Marco Polo, Seasoning Ingredients, Near East, New Jersey, Pliny the Elder, West Indian, West Indies, Federal Food, San Francisco, American Spice Trade Association, Gravy Base Ingredients, Tropical Products Inst, Flavour Ind, Legendary Background According, Sauce Principal New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 55
books:
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19
books
cite this book:
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- AVI Food Products Formulary Series: Volume 1: Meats, Poultry, Fish, Shellfish by Donald K. Tressler on page 250, page 326, and Back Matter
- An Illustrated History of the Herbals by Frank J. Anderson on page 13, and page 247
- Processed Meats (FOOD SCIENCE TEXT SERIES) by A.M. Pearson on page 251, and Back Matter
- GCSE Design and Technology for Edexcel: Food Technology: Evaluation Pack (GCSE Design & Technology for Edexcel) by Belinda Campbell on page 247, and page 286
- World History by McDougal Houghton in Front Matter, and page 14
See all 55 books this book cites
- Herbal Medicine and Botanical Medical Fads by Frank Hoffmann on 23 pages
- Handbook of Herbs and Spices by K V Peter on page 92, page 233, and page 259
- Spices, Herbs and Edible Fungi, Volume 34 (Developments in Food Science) by G. Charalambous on page 65, and page 453
- Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (Food Engineering Series) by Maria Soledad Tapia on page 263, and Back Matter
- Handbook of Herbs and Spices: Volume 2 by K V Peter on page 21, and page 285
See all 19 books citing this book
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58% buy the item featured on this page: Spices, Condiments, and Seasonings$145.00 |
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