05208nam 2200637Ia 450 991100670720332120200520144314.01-280-37301-697866103730171-85573-835-X1-59124-763-2(CKB)1000000000000281(EBL)1639550(MiAaPQ)EBC1639550(MiAaPQ)EBC269348(Au-PeEL)EBL269348(OCoLC)56811946(NjHacI)991000000000000281(EXLCZ)99100000000000028120041115g20049999 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierHandbook of herbs and spices /edited by K.V. Peter2nd rev. ed.Cambridge Woodhead Publishing Limited20041 online resource (375 p.)Woodhead Publishing in food science and technologyPrevious ed. : 2001.1-85573-721-3 Includes bibliographical references and index.Front Cover; Handbook of Herbs and Spices; Copyright Page; Table of Contents; List of contributors; Chapter 1. Introduction; 1.1 Introduction to herbs and spices; 1.2 Uses of herbs and spices; 1.3 Active plant constituents; 1.4 The structure of this book; 1.5 References; Part I: General issues; Chapter 2. The functional role of herbal spices; 2.1 Introduction; 2.2 Classification; 2.3 Production, consumption and processing; 2.4 Functional properties; 2.5 Sources of further information; Chapter 3. Herbs and spices and antimicrobials; 3.1 Introduction3.2 Barriers to the use of herb and spice essential oils as antimicrobials in foods3.3 Measuring antimicrobial activity; 3.4 Studies in vitro; 3.5 Applications in food systems; 3.6 Mode of action and development of resistance; 3.7 Legislation; 3.8 Future prospects and multifactorial preservation; 3.9 References; Chapter 4. Screening for health effects of herbs; 4.1 Introduction; 4.2 Types of assays; 4.3 Throughput vs content assays; 4.4 Assay quality; 4.5 Screening bio-active compounds; 4.6 Screening experiments for anti-inflammatory properties; 4.7 Future trends4.8 Sources of further information4.9 References; Chapter 5. Under-utilized herbs and spices; 5.1 Introduction; 5.2 Sweet flag; 5.3 Greater galangal; 5.4 Angelica; 5.5 Horseradish; 5.6 Black caraway; 5.7 Capers; 5.8 Asafoetida; 5.9 Hyssop; 5.10 Galangal; 5.11 Betel vine; 5.12 Pomegranate; 5.13 Summer savory; 5.14 Winter savory; 5.15 Other; 5.16 References; Part II: Particular herbs and spices; Chapter 6. Ajowan; 6.1 Introduction and description; 6.2 Production; 6.3 Cultivation; 6.4 Chemical structure; 6.5 Main uses in food processing; 6.6 Functional properties and toxicity; 6.7 Quality issues6.8 ReferencesChapter 7. Allspice; 7.1 Introduction and description; 7.2 Production and trade; 7.3 Chemical composition; 7.4 Cultivation; 7.5 Uses; 7.6 Functional properties; 7.7 Quality issues and adulteration; 7.8 References; Chapter 8. Chervil; 8.1 Introduction and description; 8.2 Cultivation and production technology; 8.3 Uses; 8.4 Sources of further information; Chapter 9. Coriander; 9.1 Introduction and description; 9.2 Origin and distribution; 9.3 Chemical composition; 9.4 Cultivation and post-harvest practices; 9.5 Uses; 9.6 Diseases, pests and the use of pesticides9.7 Quality issues9.8 Value addition; 9.9 Future research trends; 9.10 References; Appendix I; Appendix II; Chapter 10. Geranium; 10.1 Introduction; 10.2 Chemical composition; 10.3 Production and cultivation; 10.4 Main uses in food processing and perfumery; 10.5 Functional properties; 10.6 Quality issues and adulteration; 10.7 References; Chapter 11. Lavender; 11.1 Introduction; 11.2 Chemical composition; 11.3 Production; 11.4 Uses in food processing, perfumery and paramedical spheres; 11.5 Functional properties and toxicity; 11.6 Quality issues and adulteration; 11.7 ReferencesChapter 12. MustardTogether with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.Authoritative coverage of more than 50 major herbs and spicesProvides detailed information on chemical structure, cultivation and definitionIncorporates safety issues, production, main uses, health issues and regulWoodhead Publishing in food science and technology.HerbsSpicesFood industry and tradeQuality controlHerbs.Spices.Food industry and tradeQuality control.664.53Peter K. V299775MiAaPQMiAaPQMiAaPQBOOK9911006707203321Handbook of herbs and spices4389911UNINA