Handbook of Herbs and Spices

Author(s): Peter, K. V.
Publisher: Woodhead Publishing
ISBN: 9781845690175
Edition:

$39,99

Delivery: This can be downloaded Immediately after purchasing.
Version: Only PDF Version.
Compatible Devices: Can be read on any device (Kindle, NOOK, Android/IOS devices, Windows, MAC)
Quality: High Quality. No missing contents. Printable

Recommended Software: Check here

Important: No Access Code

Description

Description

Woodhead Publishing in Food Science, Technology and Nutrition

‘… a good reference book for food processors and packers of herbs and spices.’
Food Technology (of Volume 1)

‘… a standard reference for manufacturers who use herbs and spices in their products.’
Food Trade Review (of Volume 2)

The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.

The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.

  • The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing
  • Incorporates safety issues, production, main uses and regulations
  • Reviews the potential health benefits of herbs and spices

Handbook of Herbs and Spices

Author(s): Peter, K. V.
Publisher: Woodhead Publishing
ISBN: 9780857090409
Edition:

$39,99

Delivery: This can be downloaded Immediately after purchasing.
Version: Only PDF Version.
Compatible Devices: Can be read on any device (Kindle, NOOK, Android/IOS devices, Windows, MAC)
Quality: High Quality. No missing contents. Printable

Recommended Software: Check here

Important: No Access Code

Description

Description

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.

Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.

With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

  • Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
  • Begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production
  • Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food