Handbook of herbs and spices. Volume 1 / edited by K. V. Peter.

Format:

Book

Contributor:

Peter, K. V.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Woodhead Publishing in food science and technology

Language:

English

Subjects (All):

Food industry and trade--Quality control.

Food industry and trade.

Herbs.

Spices.

Physical Description:

1 online resource (334 p.)

Edition:

2nd ed.

Place of Publication:

Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, 2001.

Language Note:

English

Summary:

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.The first group of chapters looks at general

Contents:

Front Cover; Handbook of Herbs and Spices; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 Definitions; 1.2 The trade in spices; 1.3 Spice flavours; 1.4 Processing issues; 1.5 The functional role of spices; 1.6 The structure of this book; 1.7 Sources of further information and advice; Appendix 1: ISO list of plant species; Appendix 2: Major spice-producing areas; Chapter 2. Quality specifications for herbs and spices; 2.1 Defining quality; 2.2 Major international quality specifications; 2.3 The American Spice Trade Association (ASTA)

2.4 The European Spice Association (ESA)2.5 Other tests; 2.6 Quality assurance systems; 2.7 References; Chapter 3. Quality indices for spice essential oils; 3.1 Introduction; 3.2 The problem of adulteration; 3.3 References; Appendix: Physical properties of some spice essential oils and flavourants; Chapter 4. Organic spices; 4.1 Introduction; 4.2 Concept of organic farming; 4.3 Standards and certification; 4.4 Quality; 4.5 World trade; 4.6 Future trends; 4.7 References; Chapter 5. Aniseed; 5.1 Introduction; 5.2 Chemical structure; 5.3 Production; 5.4 Main uses in food processing

5.5 Functional properties5.6 Toxicity and allergy; 5.7 Quality and regulatory issues; 5.8 References; Chapter 6.Bay leaves; 6.1 Introduction; 6.2 Cultivation, production and processing; 6.3 Chemical composition; 6.4 Functional properties; 6.5 Toxicity and allergenicity; 6.6 References; Chapter 7.Black pepper; 7.1 Introduction; 7.2 Production and international trade; 7.3 Description; 7.4 Cultivars and varieties: quality issues; 7.5 Cultivation; 7.6 Handling after harvest; 7.7 Chemical structure; 7.8 Quality issues; 7.9 Industrial processing; 7.10 Pepper products; 7.11 Functional properties

7.12 Use of pepper in food7.13 References; Appendix: Recipes with pepper (Dastur and Maya 1981); Chapter 8. Capsicum, chillies, paprika, bird's eye chilli; 8.1 Introduction: classification and use; 8.2 Chemical structure and stability; 8.3 Production; 8.4 Main uses in food processing; 8.5 Functional properties and toxicity; 8.6 Quality issues; 8.7 References; Chapter 9.Cardamom (small); 9.1 Introduction; 9.2 Description; 9.3 Production; 9.4 Chemical structure; 9.5 Quality standards and grade specifications; 9.6 References; Chapter 10. Cardamom (large); 10.1 Introduction and description

10.2 Chemical structure10.3 The trade in large cardamom; 10.4 Cultivation; 10.5 Post-harvest handling; 10.6 Main uses; 10.7 Quality issues; 10.8 References; Chapter 11.Cinnamon; 11.1 Introduction; 11.2 Chemical structure; 11.3 Production; 11.4 Main uses in the food industry; 11.5 Functional properties and toxicity; 11.6 Quality issues; 11.7 References; Chapter 12.Clove; 12.1 Introduction; 12.2 Production; 12.3 Main uses in food processing; 12.4 Functional properties; 12.5 Quality and regulatory issues; 12.6 References; Chapter 13.Cumin; 13.1 Introduction; 13.2 Chemical structure

13.3 Production

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed February 7, 2014).

ISBN:

1-280-37257-5

9786610372577

1-59124-337-8

1-85573-645-4

OCLC:

475996316