Handbook of herbs and spices Volume 2 / edited by K.V. Peter.

Format:

Book

Contributor:

Peter, K. V.

Series:

Woodhead Publishing in food science, technology, and nutrition ; no. 228.

Woodhead publishing series in food science, technology and nutrition, 2042-8049 ; no. 228

Handbook of herbs and spices ; v. 2

Language:

English

Subjects (All):

Herbs.

Spices.

Physical Description:

1 online resource (625 p.)

Edition:

2nd ed.

Place of Publication:

Philadelphia, Pa. : Woodhead Pub., 2012.

Language Note:

English

Summary:

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 productio

Contents:

Cover; Handbook of herbs and spices; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 Introduction to herbs and spices: medicinal uses and sustainable production; 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; 1.5 References; 2 Herbs, spices and their active components as natural antimicrobials in foods; 2.1 Introduction: a need for 'new' preservatives

2.2 Chemical composition of flavouring substances produced from herbs and spices2.3 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; 2.8 References; 3 The effect of natural antioxidants in herbs and spices on food shelf-life; 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 conclusions3.5 Sources of further information and advice; 3.6 References; 4 Health benefits of herbs and spices; 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; 4.6 References and further reading; 5 Methods of analysis of herbs and spices; 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 spices5.6 Antioxidant potential of plant extracts; 5.7 Estimation of fibre; 5.8 References; 6 Ajowan; 6.1 Introduction; 6.2 Production and trade; 6.3 Main uses in food and cosmetics; 6.4 Functional properties; 6.5 Quality issues; 6.6 References; 7 Aniseed; 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; 7.6 References; 8 Asafoetida; 8.1 Introduction; 8.2 Chemical composition; 8.3 Cultivation and processing; 8.4 Quality issues; 8.5 Main uses of asafoetida

8.6 References9 Allspice; 9.1 Introduction; 9.2 Chemical composition; 9.3 Cultivation; 9.4 Main uses of allspice; 9.5 Functional properties; 9.6 Quality iss ues and adulteration; 9.7 References; 10 Capers and caperberries; 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; 10.9 References; 11 Caraway; 11.1 Introduction

11.2 Production and international trade

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

0-85709-568-4

OCLC:

867318094