Handbook of Herbs and Spices, Volume 2

Front Cover
K. V. Peter
Woodhead Publishing, Apr 6, 2004 - Technology & Engineering - 376 pages
Introduction: Introduction to herbs and spices; Uses of herbs and spices; Active plant constituents; The structure of this book; References; The functional role of herbal spices: Introduction; Classification; Production, comsumption and processing; Functional properties; Sources of further information; Herbs and spices and antimicrobials: Introduction; Barriers to the use of herbs and spices essential oils as microbials in food; Measuring antimicrobial activity; Studies in vitro; Applications in food systems; Mode of action and development of resistance; Legislation; Future prospects and multifactotial preservation; References; Screening for health effects of herbs: Introduction; Types of assays; Assay quality; Screening bio-active e compounds; Screening experiments for anti-inflammatory properties; Futute trends; Sources of further information; References; Unde-utilized herbs and spices: Introduction; Sweet flag; Greater galangal; Angelica; Horseradish; Black caraway; Capers; Asafoetida; Hyssop; Galangal; Betel vine; Pomegranate; Summer savory; Winter savory; Other; References; Particular herbs and spices: Introduction and description; Production; Cultivation; Chemical structure; Main uses in food processing; Funciotonal propierties and toxicity; Quality issue; References; Allspice: Introduction and description; Production and trade; Chemical composition; Cultivation; Uses; Functional properties; Quality issues and adulteration; References; Chervil: Introduction and descrition; Cultivation and production technology; Uses; Sources of further information; Coriander: Introduction and description; Chemical composition; Cultivation and post-harvest practicides; Quality issues; Value addition; Future research trends; References; Geranium: Introduction; Chemical composition; Production and cultivation; Main uses in food processing and perfumery; Functional properties; Quality issues and adulteration; References; Lavender: Introduction; Chemical composition; Production; Uses in food processing, perfumery and paramedical spheres; Functional properties and toxicity; Quality issues and adulteration; References; Mustard: Introduction and description; Chemical composiion; Production and cultivation; Uses; Properties; Quality specifications; References; Nigella: Introduction and description; Chemical Structure; Cultivation; Main uses in foof processing; Functional properties; Quality specifications and adulteration; References; Oregano: Introduction and description; Chemical composition; Production and cultivation; Main uses in food processing and medicine; Functional properties; Quality specifications and commercial issues; References; Parsley: Introduction and description; Chemical composition; Production and cultivation; Organic farming; General uses; Essential oils and their physicochemical properties; References; Rosemary: Introduction and description; Chemical composition; Production and cultivation; Post-harvest technology; Uses; Toxicology and disease; Conclusion; References; Sesame: Introduction; Chemical composition; Production; Processing; Uses; Future research needs; References; Star anise: Introduction. morphology and related species; Histology; Production and cultivation; Main uses; References; Thyme: Introduction; Chemical structure; Production; Main uses in food processing; Functional properties and toxicology; Quality specifications and issues; References; Vanilla: Introduction and description; Production and trade; Cultivation; Harvesting, yield and post-production activities; Uses; Vanilla products; Functional properties; Quality issues and adulteration; Improving production of natural vinilin; Future outlook; References;
 

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Contents

VIII
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IX
12
X
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XI
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XII
21
XIII
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XIV
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XV
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LXXXIV
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LXXXV
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LXXXVI
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LXXXVII
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LXXXVIII
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LXXXIX
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XC
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XCI
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XVI
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XVII
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XVIII
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XXI
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XXX
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XXXI
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XXXIII
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XXXIV
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XXXV
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XXXVI
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XXXVII
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XXXVIII
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XXXIX
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XL
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XLI
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XLII
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XLIII
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XLIV
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XLV
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XLVI
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XLVII
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XLVIII
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XLIX
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L
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LI
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LII
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LIII
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LIV
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LV
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LVI
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LVII
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LVIII
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LIX
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LX
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LXI
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LXII
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LXIII
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LXIV
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LXV
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LXVI
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LXVIII
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LXIX
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LXXI
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LXXII
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LXXIII
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LXXV
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LXXVI
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LXXVII
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LXXVIII
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LXXIX
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LXXX
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LXXXI
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LXXXII
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LXXXIII
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XCII
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XCIII
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XCIV
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XCVI
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XCVII
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XCVIII
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XCIX
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C
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CI
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CII
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CIII
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CIV
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CV
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CVI
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CVII
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CVIII
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CIX
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CX
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CXI
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CXII
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CXIII
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CXIV
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CXV
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CXVI
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CXVII
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CXVIII
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CXIX
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CXX
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CXXI
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CXXII
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CXXIII
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CXXV
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CXXVI
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CXXVII
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CXXVIII
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CXXIX
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CXXX
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CXXXI
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CXXXII
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CXXXIII
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CXXXIV
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CXXXV
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CXXXVI
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CXXXVII
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CXXXVIII
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CXXXIX
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CXL
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CXLI
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CXLII
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CXLIII
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CXLIV
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CXLV
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CXLVI
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CXLVII
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CXLVIII
338
CL
340
CLII
346
CLIII
348
CLIV
349
CLV
355
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About the author (2004)

Dr. K. V. Peter is Director of World Noni Research Foundation, India and is the former Director of the Indian Institute of Spices Research and Vice-Chancellor of Kerala Agricultural University, India.

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