ACS SYMPOSIUM
SERIES
660
Downloaded by 146.185.206.193 on January 25, 2017 | http://pubs.acs.org Publication Date: January 29, 1997 | doi: 10.1021/bk-1997-0660.fw001
Spices Flavor Chemistry and Antioxidant Properties
Sara J . Risch, EDITOR Science By Design
Chi-Tang Ho, EDITOR Rutgers, The State University of New Jersey
Developedfroma symposium sponsored by the Division of Agricultural and Food Chemistry
American Chemical Society, Washington, DC
Risch and Ho; Spices ACS Symposium Series; American Chemical Society: Washington, DC, 1997.
Library of Congress Cataloging-in-Publication Data
Spices: flavor chemistry and antioxidant properties / Sara J. Risch, editor, Chi-Tang Ho, editor. p.
cm.—(ACS symposium series, ISSN 0097-6156; 660)
Downloaded by 146.185.206.193 on January 25, 2017 | http://pubs.acs.org Publication Date: January 29, 1997 | doi: 10.1021/bk-1997-0660.fw001
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 211th National Meeting of the American Chemical Society, New Orleans, Louisiana, March 24-28, 1996." ISBN 0-8412-3495-7 1. Spices—Congresses. 2. Condiments—Congresses. I. Risch, Sara J., 1958- . Π. Ho, Chi-Tang, 1944- . III. American Chemical Society. Division of Agricultural and Food Chemistry. IV. American Chemical Society. Meeting (211th: 1996: New Orleans, La..) V. Series. TP420.S65 664'.5—dc21
1996 96-52322 CIP
This book is printed on acid-free, recycled paper.
Copyright © 1997 American Chemical Society All Rights Reserved. Reprographic copying beyond that permitted by Sections 107 or 108 of the U.S. Copyright Act is allowed for internal use only, provided that a per-chapter fee of $17.00 plus $0.25 per page is paid to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, USA. Republication or reproduction for sale of pages in this book is permitted only under license from ACS. Direct these and other permissions requests to ACS Copyright Office, Publications Division, 1155 16th Street, N.W., Washington, DC 20036. The citation of trade names and/or names of manufacturers in this publication is not to be construed as an endorsement or as approval by ACS of the commercial products or services referenced herein; nor should the mere reference herein to any drawing, specification, chemical process, or other data be regarded as a license or as a conveyance of any right or permission to the holder, reader, or any other person or corporation, to manufacture, reproduce, use, or sell any patented invention or copyrighted work that may in any way be related thereto. Registered names, trademarks, etc., used in this publication, even without specific indication thereof, are not to be considered unprotected by law. PRINTED IN THE UNITED STATES OF AMERICA
Risch and Ho; Spices ACS Symposium Series; American Chemical Society: Washington, DC, 1997.
Advisory Board
Downloaded by 146.185.206.193 on January 25, 2017 | http://pubs.acs.org Publication Date: January 29, 1997 | doi: 10.1021/bk-1997-0660.fw001
A C S Symposium Series
Robert J. Alaimo Procter & Gamble Pharmaceuticals M a r k Arnold University of Iowa David Baker University of Tennessee
Cynthia A. Maryanoff R. W. Johnson Pharmaceutical Research Institute Roger A. Minear University of Illinois at Urbana-Champaign Omkaram Nalamasu
Arindam Bose Pfizer Central Research Robert F. Brady, Jr. Naval Research Laboratory Mary E . Castellion ChemEdit Company
AT&T Bell Laboratories Vincent Pecoraro University of Michigan George W . Roberts North Carolina State University
Margaret A. Cavanaugh National Science Foundation
John R. Shapley University of Illinois at Urbana-Champaign
Arthur B . Ellis University of Wisconsin at Madison
Douglas A. Smith Concurrent Technologies Corporation
Gunda I. Georg University of Kansas
L . Somasundaram DuPont
Madeleine M. Joullie University of Pennsylvania
Michael D . Taylor Parke-Davis Pharmaceutical Research
Lawrence P. Klemann Nabisco Foods Group
W i l l i a m C . Walker DuPont
Douglas R. L l o y d The University of Texas at Austin
Peter Willett University of Sheffield (England)
Risch and Ho; Spices ACS Symposium Series; American Chemical Society: Washington, DC, 1997.
Downloaded by 146.185.206.193 on January 25, 2017 | http://pubs.acs.org Publication Date: January 29, 1997 | doi: 10.1021/bk-1997-0660.fw001
Foreword I H E A C S SYMPOSIUM SERIES was first published in 1974 to provide a mechanism for publishing symposia quickly in book form. The purpose of this series is to publish comprehensive books developed from symposia, which are usually "snapshots i n time" of the current research being done on a topic, plus some review material on the topic. For this reason, it is necessary that the papers be published as quickly as possible. Before a symposium-based book is put under contract, the proposed table of contents is reviewed for appropriateness to the topic and for comprehensiveness of the collection. Some papers are excluded at this point, and others are added to round out the scope of the volume. In addition, a draft of each paper is peer-reviewed prior to final acceptance or rejection. This anonymous review process is supervised by the organizer(s) of the symposium, who become the editor(s) of the book. The authors then revise their papers according to the recommendations of both the reviewers and the editors, prepare camera-ready copy, and submit the final papers to the editors, who check that all necessary revisions have been made. A s a rule, only original research papers and original review papers are included i n the volumes. Verbatim reproductions of previously published papers are not accepted. A C S BOOKS DEPARTMENT
Risch and Ho; Spices ACS Symposium Series; American Chemical Society: Washington, DC, 1997.
