LEADER 05208nam 2200637Ia 450 001 9911006707203321 005 20200520144314.0 010 $a1-280-37301-6 010 $a9786610373017 010 $a1-85573-835-X 010 $a1-59124-763-2 035 $a(CKB)1000000000000281 035 $a(EBL)1639550 035 $a(MiAaPQ)EBC1639550 035 $a(MiAaPQ)EBC269348 035 $a(Au-PeEL)EBL269348 035 $a(OCoLC)56811946 035 $a(NjHacI)991000000000000281 035 $a(EXLCZ)991000000000000281 100 $a20041115g20049999 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aHandbook of herbs and spices /$fedited by K.V. Peter 205 $a2nd rev. ed. 210 $aCambridge $cWoodhead Publishing Limited$d2004 215 $a1 online resource (375 p.) 225 1 $aWoodhead Publishing in food science and technology 300 $aPrevious ed. : 2001. 311 $a1-85573-721-3 320 $aIncludes bibliographical references and index. 327 $aFront 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 Introduction 327 $a3.2 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 trends 327 $a4.8 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 issues 327 $a6.8 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 pesticides 327 $a9.7 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 References 327 $aChapter 12. Mustard 330 $aTogether with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.Authoritative coverage of more than 50 major herbs and spicesProvides detailed information on chemical structure, cultivation and definitionIncorporates safety issues, production, main uses, health issues and regul 410 0$aWoodhead Publishing in food science and technology. 606 $aHerbs 606 $aSpices 606 $aFood industry and trade$xQuality control 615 0$aHerbs. 615 0$aSpices. 615 0$aFood industry and trade$xQuality control. 676 $a664.53 701 $aPeter$b K. V$0299775 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006707203321 996 $aHandbook of herbs and spices$94389911 997 $aUNINA