Chemical composition and uses of cumin.

Shankaracharya, N. B. and Natarajan, C. P. (1971) Chemical composition and uses of cumin. Indian Food Packer, 25 (6). 22-28, 31 ref..

PDF Indian Food Packer, Volume-25(6 (1971) 22-28.pdf - Published Version Restricted to Registered users only Download (220kB)

Abstract

Cumin seeds are extensively used as a condiment and are an essential ingredient in all mixed spices and curry powders; they are also candied. The chemical composition of cumin is discussed with reference to: seeds; volatile oil, this includes distillation and yield, physico-chemical properties and chemical composition; cuminin from seeds; glycosides of cumin; fixed oil of cumin; adulteration of volatile oil; and quality control of cumin.

Item Type:	Article
Uncontrolled Keywords:	REVIEWS-; Review. Cumin; CUMIN-; CURRY-; Review. Cumin /in curry powder; VOLATILE-COMPOUNDS; Review. Cumin /volatile oil/; ESSENTIAL-OILS; CONTAMINATION-; Review. Adulteration of cumin oil; QUALITY-CONTROL; Review. Quality control of cumin; GLYCOSIDES-; Review. Glycosides in cumin
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Sep 2014 07:22
Last Modified:	04 Sep 2014 07:22
URI:	http://ir.cftri.res.in/id/eprint/3398

Actions (login required)

View Item