Chemical Dictionary Of Economic Plants
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Author |
: Jeffrey B. Harborne |
Publisher |
: John Wiley & Sons |
Total Pages |
: 254 |
Release |
: 2001-08-30 |
ISBN-10 |
: 0471492264 |
ISBN-13 |
: 9780471492269 |
Rating |
: 4/5 (64 Downloads) |
Synopsis Chemical Dictionary of Economic Plants by : Jeffrey B. Harborne
Ob Kosmetika, Nahrungsmittel, Verpackungsmittel oder Wirkstoffe: Aus Pflanzen gewonnene Substanzen erleichtern unser Leben und tragen zu unserem Wohlbefinden bei. Über 1.500 der wichtigsten dieser Verbindungen wurden in diesem Band alphabetisch geordnet zusammengetragen. Jeder Eintrag enthält neben dem Namen und ggf. Synonymen, Angaben zur chemischen Substanzklasse, zur Struktur, zum Vorkommen und zur Zusammensetzung des Naturstoffs. Nützlich gibt es auch ein Register zu den Pflanzen, aus denen die aufgeführten Stoffe gewonnen werden. Mit umfangreichen Literaturangaben!
Author |
: J. Richard Blanchard |
Publisher |
: Univ of California Press |
Total Pages |
: 748 |
Release |
: 2023-07-28 |
ISBN-10 |
: 9780520328730 |
ISBN-13 |
: 0520328736 |
Rating |
: 4/5 (30 Downloads) |
Synopsis Guide to Sources for Agricultural and Biological Research by : J. Richard Blanchard
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author |
: Ben-Erik van Wyk |
Publisher |
: University of Chicago Press |
Total Pages |
: 321 |
Release |
: 2014-09-26 |
ISBN-10 |
: 9780226091839 |
ISBN-13 |
: 022609183X |
Rating |
: 4/5 (39 Downloads) |
Synopsis Culinary Herbs & Spices of the World by : Ben-Erik van Wyk
For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Author |
: United States. Environmental Protection Agency. Library Systems Branch |
Publisher |
: |
Total Pages |
: 748 |
Release |
: 1974 |
ISBN-10 |
: UCR:31210012859466 |
ISBN-13 |
: |
Rating |
: 4/5 (66 Downloads) |
Synopsis U.S. Environmental Protection Agency Library System Book Catalog Holdings as of July 1973 by : United States. Environmental Protection Agency. Library Systems Branch
Author |
: Robert Hunter |
Publisher |
: |
Total Pages |
: 358 |
Release |
: 1888 |
ISBN-10 |
: NYPL:33433081987855 |
ISBN-13 |
: |
Rating |
: 4/5 (55 Downloads) |
Synopsis The Encyclopaedic Dictionary by : Robert Hunter
Author |
: John C. Roecklein |
Publisher |
: Transaction Publishers |
Total Pages |
: 648 |
Release |
: 1987-01-01 |
ISBN-10 |
: 1412832071 |
ISBN-13 |
: 9781412832076 |
Rating |
: 4/5 (71 Downloads) |
Synopsis A Profile of Economic Plants by : John C. Roecklein
Author |
: William Swan Sonnenschein |
Publisher |
: |
Total Pages |
: 1146 |
Release |
: 1891 |
ISBN-10 |
: HARVARD:HNYX78 |
ISBN-13 |
: |
Rating |
: 4/5 (78 Downloads) |
Synopsis The Best Books by : William Swan Sonnenschein
Author |
: Robert Hunter |
Publisher |
: |
Total Pages |
: 712 |
Release |
: 1895 |
ISBN-10 |
: OXFORD:555081499 |
ISBN-13 |
: |
Rating |
: 4/5 (99 Downloads) |
Synopsis Lloyd's Encyclopædic dictionary by : Robert Hunter
Author |
: Robert Hunter |
Publisher |
: |
Total Pages |
: 358 |
Release |
: 1888 |
ISBN-10 |
: HARVARD:32044020016937 |
ISBN-13 |
: |
Rating |
: 4/5 (37 Downloads) |
Synopsis The Encyclopædic Dictionary by : Robert Hunter
Author |
: V. A. Parthasarathy |
Publisher |
: CABI |
Total Pages |
: 455 |
Release |
: 2008 |
ISBN-10 |
: 9781845934057 |
ISBN-13 |
: 1845934059 |
Rating |
: 4/5 (57 Downloads) |
Synopsis Chemistry of Spices by : V. A. Parthasarathy
This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.