02521nam 2200469 450 991055526050332120210106073504.01-119-03664-X1-119-03663-11-119-03668-2(CKB)4330000000008111(MiAaPQ)EBC6313273(PPN)250826135(EXLCZ)99433000000000811120210106d2020 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierHerbs, spices and medicinal plants processing, health benefits and safety /edited by Mohammad B. Hossain, Nigel P. Brunton, Dilip K. RaiHoboken, New Jersey ;West, Sussex, England :Wiley Blackwell,[2020]©20201 online resource (xiii, 382 pages)IFST advances in food scienceIncludes index.1-119-03661-5 "Recent epidemiological and clinical studies suggest that herbs and spices, which are well-known sources of bioactive phytochemicals, also have specific health benefits, including anti-diabetic properties, the ability to stimulate digestion, and as anti-oxidants and anti-inflammatories. However, herbs and spices are perishable items: to preserve them for export and/or storage, they are often processed prior to consumption, which could affect their physico-chemical and biological properties. This book will provide a comprehensive overview of the health benefits, analytical techniques used and effects of processing upon the physico-chemical properties of herbs and spices. The book will open with a section on the technological and health benefits of herbs and spices. The second part will review the effect of classical and novel processing techniques on the properties of herbs/spices. The third section will examine extraction techniques and analytical methodologies used for herbs and spices. Contributors from both academia and industry will provide informed perspectives"--Provided by publisher.IFST advances in food science.PharmacognosyPharmacognosy.615.321Hossain Mohammad B.1978-Brunton NigelRai Dilip K.1972-MiAaPQMiAaPQMiAaPQBOOK9910555260503321HERBS, spices, and medicinal plants408169UNINA