Spicy and Aromatic Plants
This reprint aims to provide a wide range of viable alternative designs that utilize valuable compounds from spicy and aromatic plants. Spices and aromatic plants have been used for thousands of years to flavor food, but they can also be used for healing purposes. Until a few decades ago, however, t...
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| Other Authors: | , , |
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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 245 | 1 | 0 | |a Spicy and Aromatic Plants |
| 260 | |a Basel |b MDPI - Multidisciplinary Digital Publishing Institute |c 2023 | ||
| 300 | |a 1 electronic resource (112 p.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a This reprint aims to provide a wide range of viable alternative designs that utilize valuable compounds from spicy and aromatic plants. Spices and aromatic plants have been used for thousands of years to flavor food, but they can also be used for healing purposes. Until a few decades ago, however, this was performed with little knowledge of their actual properties. The attitude toward these plants has changed, and the need for knowledge has increased. The studies are oriented towards an in-depth analysis of the valuable compounds in these plants in order to be used in the food, pharmaceutical, cosmetic, and agricultural industries. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 653 | |a aromatic plant | ||
| 653 | |a chemical profiles | ||
| 653 | |a huajiao | ||
| 653 | |a spicy plant | ||
| 653 | |a taxonomical description | ||
| 653 | |a volatile compositions | ||
| 653 | |a phenethylamine | ||
| 653 | |a L. stoechas | ||
| 653 | |a acetylcholine | ||
| 653 | |a choline acetyltransferase | ||
| 653 | |a AChE | ||
| 653 | |a aromatic amine | ||
| 653 | |a enhancement of memory | ||
| 653 | |a Lavandula angustifolia L. | ||
| 653 | |a essential oil | ||
| 653 | |a by-products | ||
| 653 | |a terpenic compounds | ||
| 653 | |a chromatographic analyses | ||
| 653 | |a antimicrobial activity | ||
| 653 | |a statistical data analysis | ||
| 653 | |a antidiarrheal | ||
| 653 | |a calcium ion channel | ||
| 653 | |a cardio-depressant | ||
| 653 | |a Himalaiella heteromalla | ||
| 653 | |a herbs | ||
| 653 | |a essential oils | ||
| 653 | |a aroma compounds | ||
| 653 | |a antioxidant activity | ||
| 653 | |a antibacterial activity | ||
| 653 | |a bioactive compounds | ||
| 653 | |a avocado seed | ||
| 653 | |a valorization | ||
| 653 | |a coffee alternative | ||
| 653 | |a food waste | ||
| 653 | |a antioxidant capacity | ||
| 653 | |a cytotoxicity | ||
| 653 | |a n/a | ||
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| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/98936 |7 0 |z DOAB: description of the publication |