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Author:   K. V. Peter
Publisher:   Elsevier Science & Technology
Imprint:   Woodhead Publishing Ltd
Edition:   2nd Revised ed.
Dimensions:   Width: 17.50cm , Height: 3.20cm , Length: 24.40cm
Weight:   0.980kg
ISBN:  

9780081016176

ISBN 10:   0081016174
Pages:   624
Publication Date:   19 August 2016
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Volume 2 Chapter 1: Introduction to herbs and spices: medicinal uses and sustainable production Abstract: 1.1 Introduction 1.2 Main uses of herbs and spices 1.3 Safety and efficacy issues: a phytochemical perspective 1.4 The structure of this book Chapter 2: Herbs, spices and their active components as natural antimicrobials in foods Abstract: 2.1 Introduction: a need for ‘new’ preservatives 2.2 Chemical composition of flavouring substances produced from herbs and spices 2.3 In vitro antimicrobial activities of herbs, spices and their components 2.4 In situ antimicrobial activities of herbs, spices and their components 2.5 Mode of antimicrobial action 2.6 Legislation and labelling 2.7 Future trends Chapter 3: The effect of natural antioxidants in herbs and spices on food shelf-life Abstract: 3.1 Introduction 3.2 Reactions of spice antioxidants with natural food components 3.3 Main changes in herb and spice antioxidants under different conditions 3.4 Future trends and conclusions Chapter 4: Health benefits of herbs and spices Abstract: 4.1 Introduction 4.2 Cancer preventive properties of herbs and spices 4.3 Other health effects of herbs and spices 4.4 Safety and toxicity 4.5 Future trends Chapter 5: Methods of analysis of herbs and spices Abstract: 5.1 Introduction 5.2 General analytical methods 5.3 Extraction techniques: determining essential oil content of plant material 5.4 Identifying the physical properties of essential oils 5.5 Estimation of oleoresin in spices 5.6 Antioxidant potential of plant extracts 5.7 Estimation of fibre Chapter 6: Ajowan Abstract: 6.1 Introduction 6.2 Production and trade 6.3 Main uses in food and cosmetics 6.4 Functional properties 6.5 Quality issues Chapter 7: Aniseed Abstract: 7.1 Introduction 7.2 Production and cultivation 7.3 Main uses in food processing 7.4 Functional properties 7.5 Quality and regulatory issues Chapter 8: Asafoetida Abstract: 8.1 Introduction 8.2 Chemical composition 8.3 Cultivation and processing 8.4 Quality issues 8.5 Main uses of asafoetida Chapter 9: Allspice Abstract: 9.1 Introduction 9.2 Chemical composition 9.3 Cultivation 9.4 Main uses of allspice 9.5 Functional properties 9.6 Quality issues and adulteration Chapter 10: Capers and caperberries Abstract: 10.1 Introduction 10.2 Chemical composition 10.3 Cultivation of capers and caperberries 10.4 Pests and diseases 10.5 Main cultivars and world production and trade 10.6 Post-harvest technology and uses in food processing 10.7 Functional properties and health benefits 10.8 Quality issues and future trends Chapter 11: Caraway Abstract: 11.1 Introduction 11.2 Production and international trade 11.3 Main uses in food 11.4 Nutritional and functional benefits 11.5 Toxicity 11.6 Quality specifications Chapter 12: Celery Abstract: 12.1 Introduction 12.2 Production and international trade 12.3 Main products and uses in food 12.4 Nutritional value and functional properties 12.5 Quality specifications Chapter 13: Chervil Abstract: 13.1 Introduction 13.2 Production and cultivation of chervil 13.3 Main uses of chervil Chapter 14: Fennel and fennel seed Abstract: 14.1 Introduction and description 14.2 Chemical composition 14.3 International trade, production and post-harvest processing 14.4 Main uses of fennel in food 14.5 Functional properties of fennel 14.6 Toxicity and allergenicity 14.7 Quality issues Chapter 15: Galangal Abstract: 15.1 Introduction 15.2 Functional properties 15.3 Main uses of galangal 15.4 Quality issues and adulteration Chapter 16: Kaffir lime leaf Abstract: 16.1 Introduction 16.2 Cultivation and production 16.3 Chemical composition 16.4 Main uses and functional properties Chapter 17: Lavender Abstract: 17.1 Introduction 17.2 Production 17.3 Main uses in food processing, perfumery and paramedical spheres 17.4 Functional properties and toxicity 17.5 Quality issues and adulteration Chapter 18: Lemongrass Abstract: 18.1 Introduction 18.2 Chemical composition 18.3 Production 18.4 Harvesting and processing 18.5 Main uses of lemongrass 18.6 Quality issues Chapter 19: Lovage Abstract: 19.1 Introduction 19.2 Chemical composition 19.3 Cultivation and production 19.4 Main uses in food 19.5 Functional properties Chapter 20: Nigella Abstract: 20.1 Introduction and description 20.2 Production and international trade 20.3 Functional properties 20.4 Toxicity 20.5 Quality issues Chapter 21: Oregano Abstract: 21.1 Introduction and description 21.2 Production and cultivation 21.3 Main uses in food processing and medicine 21.4 Functional properties 21.5 Quality specifications and commercial issues Chapter 22: Poppy Abstract: 22.1 Introduction and description 22.2 Production, cultivation and chemical composition 22.3 Main uses of poppy 22.4 Quality issues Chapter 23: Sesame Abstract: 23.1 Introduction 23.2 Chemical composition 23.3 Production: crop adaptation 23.4 Cultivation 23.5 Harvesting and post-harvest production 23.6 Processing of sesame 23.7 Main uses of sesame seed 23.8 Quality issues 23.9 Future trends Chapter 24: Star anise Abstract: 24.1 Introduction and description 24.2 Oil extraction 24.3 Physical properties and chemical constituents of star anise oil 24.4 Quality issues and specifications 24.5 Main uses of star anise 24.6 World trade Chapter 25: Tarragon Abstract: 25.1 Introduction and description 25.2 Cultivation and processing 25.3 Main uses and functional properties 25.4 Quality issues Chapter 26: Tamarind Abstract: 26.1 Introduction 26.2 Production and cultivation 26.3 Main uses of tamarind products 26.4 Functional properties 26.5 Quality issues Chapter 27: Other herbs and spices: achiote to Szechuan pepper Abstract: 27.1 Introduction 27.2 Achiote (annatto) 27.3 Chamomile 27.4 Galanga 27.5 Horseradish 27.6 Hyssop 27.7 Juniper berry 27.8 Kokum and Malabar tamarind 27 8.2 Related species 27.9 Large cardamom 27.10 Lemon balm 27.11 Long pepper 27.12 Szechuan pepper Chapter 28: Other herbs and spices: mango ginger to wasabi Abstract: 28.1 Introduction 28.2 Mango ginger 28.3 Fragrant pandan 28.4 Pink peppercorn 28.5 Rue 28.6 Sumac 28.7 Summer savory and winter savory 28.8 Wasabi 28.9 Less well-known spices and herbs Index

Reviews

"""…a standard reference for manufacturers who use herbs and spices in their products."" --Food Review ""A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction."" --International Journal of Dairy Technology"

...a standard reference for manufacturers who use herbs and spices in their products., Food Review (review of the first edition) A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction., International Journal of Dairy Technology

...a standard reference for manufacturers who use herbs and spices in their products., Food Review (review of the first edition) A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction., International Journal of Dairy Technology

a standard reference for manufacturers who use herbs and spices in their products., Food Review (review of the first edition)A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction., International Journal of Dairy Technology

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