Handbook of Herbs and Spices

Handbook of Herbs and Spices

by K. V. Peter

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Product Details

ISBN-13: 9780857095671
Publisher: Elsevier Science
Publication date: 08/13/2012
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition , #1
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 640
File size: 10 MB

About 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.

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Volume 1

Chapter 1: Introduction to herbs and spices: definitions, trade and applications


1.1 Definitions

1.2 Trade in herbs and spices and trends in their use

1.3 Herbs and spices in traditional medicine

1.4 Herbs and spices in the food and beverage industries

1.5 Herbs and spices in the cosmetics and perfumery industries

1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices

1.7 Production of quality herbs and spices

1.8 The structure of this book

Appendix 1 ISO list of plant species

Appendix 2 Major spice-producing areas

Chapter 2: Quality specifications for herbs and spices


2.1 Introduction: defining quality

2.2 Major international quality specifications

2.2.1 Adulteration

2.2.2 Prevention

2.3 Product-specific quality parameters

2.4 World spice organisations

2.5 Quality management system (QMS)

2.5.1 Senior management commitment

2.6 Environmental safety: ISO 14001

Appendix 1 Recommended analytical methods

Chapter 3: Quality indices for spice essential oils


3.1 Introduction

3.2 Major chemical constituents of spice essential oils

3.3 The problem of adulteration

3.3.1 Addition of synthetic flavourants

3.4 Future trends

Chapter 4: Basil


4.1 Introduction: the origin of basil

4.1.1 Definition of basil

4.2 Chemical composition of the basil plant

4.3 Production of basil

4.4 Post-harvest handling and production of basil

4.5 Main uses of basil

4.6 Functional properties of basil

4.7 Quality issues and toxicity

Chapter 5: Bay leaves


5.1 Introduction

5.2 Cultivation, production and processing of bay leaves

5.3 Chemical composition of bay leaves

5.4 Functional properties of bay leaves

5.5 Quality issues

Chapter 6: Black pepper


6.1 Introduction

6.2 Production and international trade of black pepper

6.3 The black pepper plant and its varieties

6.4 Cultivation of black pepper

6.5 Chemical composition of black pepper

6.6 Quality issues

6.7 Industrial processing and value addition

6.8 Functional properties of black pepper

6.9 Use of black pepper in food

6.10 Conclusion

6.11 Source of further information

Chapter 7: Capsicum cultivars


7.1 Introduction

7.2 Production of capsicum cultivars

7.3 Main uses in food processing

7.4 Functional properties and toxicity

7.5 Quality issues

Chapter 8: Cardamom


8.1 Introduction

8.2 Classification of cardamon

8.3 Genetic improvement and varieties

8.3.1 Clonal selection

8.4 Production of cardamom: horticultural technologies and nursery management

8.5 Production of cardamom: planting and aftercare

8.6 Harvesting and post-harvest processing

8.7 Other value-added products from cardamom

8.8 Chemical structure and characteristics

8.9 Major uses of cardamom

8.10 Quality standards and grade specifications

8.11 Conclusion

Chapter 9: Chives


9.1 Introduction

9.2 Chemical composition and nutritional value

9.3 Cultivation and production

9.4 Varieties

Chapter 10: Cinnamon


10.1 Introduction

10.2 Description of cinnamon

10.3 Harvesting and production of cinnamon

10.4 Quality issues

10.5 Main uses in the food industry

10.6 Functional properties and toxicology

Chapter 11: Cloves


11.1 Introduction

11.2 Production and post-harvest processing

11.3 Main uses in food processing

11.4 Functional properties of cloves

11.5 Toxicology of cloves

11.6 Quality and regulatory issues

Chapter 12: Coriander


12.1 Introduction

12.2 Chemical composition

12.3 Cultivation of coriander

12.4 Post-harvest management and processing

12.5 Main uses of coriander

12.6 Modern research into the medicinal properties of coriander

12.7 Quality issues

Chapter 13: Cumin


13.1 Introduction

13.2 Production of cumin

13.3 Main uses of cumin in food processing

13.4 Quality specifications

Chapter 14: Curry leaf


14.1 Introduction

14.2 Cultivation and production of curry leaves

14.3 Functional properties and uses of curry leaves

14.4 Conclusion

Chapter 15: Dill


15.1 Introduction

15.2 Production and cultivation of dill

15.3 Chemical composition

15.4 Main uses of dill

15.5 Quality issues and standards

Chapter 16: Fenugreek


16.1 Introduction

16.2 Production and cultivation of fenugreek

16.3 Chemical composition

16.4 Functional properties and main uses of fenugreek

16.5 Quality issues and standards

Chapter 17: Garlic


17.1 Introduction

17.2 Chemical structure of garlic

17.3 Production and processing of garlic

17.4 Functional properties and toxicology

17.5 Quality issues of dehydrated garlic

Chapter 18: Ginger


18.1 Introduction

18.2 Products of ginger rhizomes

18.3 Main uses and functional properties of ginger

Medicinal uses

18.4 Quality specifications

Chapter 19: Marjoram


19.1 Introduction

19.2 Production, harvesting and post-harvest management

19.3 Marjoram essential oil

19.4 Main uses of marjoram

19.5 Functional properties

19.6 Quality issues

Chapter 20: Mint


20.1 Introduction

20.1.4 Chemical composition of Mentha species

20.2 Production, cultivation and harvesting

22.2.3 Climate

20.2.8 Manures and fertilizers

20.3 Production of mint essential oil and menthol crystals

20.3.1 Crystallization

20.4 Main uses of mint

20.5 Improvements in quality and the impact of biotechnology

Chapter 21: Mustard


21.1 Introduction

21.2 Chemical composition

21.3 Production and cultivation

21.4 Main uses of mustard

21.5 Functional properties of mustard

21.6 Quality specifications

Chapter 22: Nutmeg and mace


22.1 Introduction

22.2 Production and chemical structure

22.3 Main uses of nutmeg and mace

22.4 Modern research into the functional properties of nutmeg and mace

22.5 Quality issues and toxicity

Chapter 23: Onion


23.1 Introduction

23.2 Chemical structure and influences on flavour

23.3 Production and functional properties of onion

23.4 Quality issues

Chapter 24: Parsley


24.1 Introduction and description

24.2 Production and cultivation

24.3 Organic farming

24.4 Environmental management systems

24.5 Chemical composition of parsley

24.6 Main uses of parsley

24.7 Functional properties and toxicity

Chapter 25: Rosemary


25.1 Introduction

25.2 Production and cultivation of rosemary

25.3 Post-harvest technology and further processing

25.4 Main uses of rosemary

25.5 Toxicology and quality control

25.6 Conclusion

Chapter 26: Saffron


26.1 Introduction

26.2 Chemical composition

26.3 Production and distribution

26.4 Functional properties and uses of saffron

26.5 Quality issues

Chapter 27: Thyme


27.1 Introduction

27.2 Chemical composition of thyme

27.3 Production of thyme

27.3.3 Cultivation

27.4 Main uses in food processing

27.5 Functional properties and toxicity

27.6 Quality issues

Chapter 28: Turmeric


28.1 Introduction

28.2 Production of turmeric

28.3 Quality specifications

28.4 Functional properties and uses of turmeric

28.5 Future trends

Chapter 29: Vanilla


29.1 Introduction and description

29.2 Cultivation of vanilla

29.3 Harvesting and post-production activities

29.4 Main products and functional properties of vanilla

29.5 Quality issues and adulteration

29.6 Conservation and alternative methods for natural vanillin production

29.7 Future trends


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