Handbook of Herbs and Spices
K. V. Peter
Elsevier, Aug 13, 2012 - Technology & Engineering - 640 pages
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 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. 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.
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acetate acid adulteration Agric alcohol Allium antibacterial antimicrobial activity antioxidant antioxidant activity aroma basil basilicum beans black pepper cardamom carvacrol cells chemical composition chilli chives cinnamon clove oil colour components compounds constituents contains coriander Crocus sativus crop cultivation cumin curcumin curry leaf dehydrated dill distillation dried Edited effect Elettaria cardamomum essential oil ethanol eugenol extract fenugreek flavour flowers Food Chem Food Sci fresh fruits garlic ginger grades green growth harvest herbs and spices India inhibition insects Kerala koenigii Lamiaceae leaf oil leaves linalool lipid mace majorana marjoram medicinal Mentha method methyl moisture monoterpenes mustard nutmeg oil content oleoresin onion organic Origanum oxidation paprika parsley phenolic plant post-harvest powder processing pungency reported rhizomes rosemary saffron sativum soil solvent specifications spices standards stem storage studies Table temperature thyme thymol Thymus vulgaris tion toxicity turmeric vanilla vanillin varieties vegetable vitro volatile oil yield