Handbook of Herbs and Spices

Handbook of Herbs and Spices

by K V Peter
     
 

Complied by leading experts in the field, this third volume of a comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colorings and flavorings and functional benefits are covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual

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Overview

Complied by leading experts in the field, this third volume of a comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colorings and flavorings and functional benefits are covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties and uses in food processing then follow.

Product Details

ISBN-13:
9780849312175
Publisher:
Taylor & Francis
Publication date:
09/17/2001
Pages:
640
Product dimensions:
7.00(w) x 9.90(h) x 0.94(d)

Related Subjects

Table of Contents

IMPROVING THE SAFETY OF HERBS AND SPICES Detecting and Controlling Mycotoxin Contamination of Herbs and Spices, D. Heperkan Controlling Pesticide and Other Residues in Herbs and Spices, K. Venugopal Irradiation to Decontaminate Herbs and Spices, A. Sharma Other Decontamination Techniques for Herbs and Spices, C.K. George Packaging and storage of herbs and spices K King, Gourmet Garden, Australia QA and HACCP Systems in Herb and Spice Production, C. Kehler and J. Schooley

HERBS AND SPICES AS FUNCTIONAL INGREDIENTS AND FLAVOURINGS The Range of Medicinal Herbs and Spices, T.S. C Li Herbs, Spices and Cardiovascular Disease, H. Collin Herbs, Spices and Cancer, S. Maiti and K.A. Geetha Herbs, Spices and Gut Health, C. Tassou Volatiles from Herbs and Spices, T.J. Zachariah and N.K. Leela

PARTICULAR HERBS AND SPICES Asafoetida, C.K. George Capers and Caperberries, G.O. Sozzi and A.R. Vicente Carambola, K.N. Babu, D. Minoo, K.V. Tushar and P.N. Ravindran Caraway, S.K. Malhotra Cayenne/American Pepper, S. Kumar, R. Kumar and J. Singh Celeriac, A.A. Farooqi, C. Kathiresan and K.N. Srinivasappa Celery, S.K. Malhotra Chives, C. Hang Galanga, P.N. Ravindran and G.S. Pillai Galangal, P.N. Ravindran and I. Balachandran Leek and Shallot, K.R.M. Swamy and R. Veere Gowda Lemon Balm, H. Turhan Lemongrass, B.P. Skaria, P.P. Joy, S. Mathew, and G. Mathew Long Pepper, K. Nirmal Babu, M, Divakaran, P.N, Ravindran, and K.V. Peter Lovage, M.H. Mirjalili and J. Javanmardi Padan Wangi, S. Wongpornchai Peppermint, P. Pushpangadan and S.K. Tewari Perilla, P.N. Ravindran and M. Shylaja Potato Onion (Multiplier Onion), U.B. Pandey Spearmint, N.K. Patra and B Kumar

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