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Produktbild: Handbk Of Herbs & Spices Rev/e
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Handbk Of Herbs & Spices Rev/e

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

02.09.2016

Herausgeber

K. V. Peter

Verlag

Elsevier Science & Technology

Seitenzahl

624

Maße (L/B/H)

24,4/17/3,2 cm

Gewicht

980 g

Sprache

Englisch

ISBN

978-0-08-101617-6

Beschreibung

Rezension

".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

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

02.09.2016

Herausgeber

K. V. Peter

Verlag

Elsevier Science & Technology

Seitenzahl

624

Maße (L/B/H)

24,4/17/3,2 cm

Gewicht

980 g

Sprache

Englisch

ISBN

978-0-08-101617-6

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  • Produktbild: Handbk Of Herbs & Spices Rev/e

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    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.