Handbook of Herbs and Spices

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Cambridge, England 2001 Hard cover Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Sewn ... binding. Cloth over boards. 640 p. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:
  • chemical structure
  • cultivation
  • post-harvest processing
  • uses in food processing
  • functional properties
  • quality indices
  • methods of analysis
The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.
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Editorial Reviews

From the Publisher
..a good reference book for food processors and packers of herbs and spices., Food Technology
..an excellent reference text for those interested in the functional properties of different herbs., Food Technology
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Product Details

  • ISBN-13: 9780849312175
  • Publisher: CRC Press
  • Publication date: 9/17/2001
  • Pages: 640
  • Product dimensions: 7.00 (w) x 9.90 (h) x 0.94 (d)

Meet the Author

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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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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