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[null,"1.","Record Nr.",null,"UNINA9911006707203321"]
[null,null,"Titolo",null,"Handbook of herbs and spices / / edited by K.V. Peter"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Woodhead Publishing Limited, 2004"]
[null,null,"ISBN",null,"1-280-37301-6"]
[{"$nulls":4},"9786610373017"]
[{"$nulls":4},"1-85573-835-X"]
[{"$nulls":4},"1-59124-763-2"]
[null,null,"Edizione",null,"[2nd rev. ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (375 p.)"]
[null,null,"Collana",null,"Woodhead Publishing in food science and technology"]
[null,null,"Disciplina",null,"664.53"]
[null,null,"Soggetti",null,"Herbs"]
[{"$nulls":4},"Spices"]
[{"$nulls":4},"Food industry and trade - Quality control"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Previous ed. : 2001."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Front Cover; Handbook of Herbs and Spices; Copyright Page; Table of Contents; List of contributors; Chapter 1. Introduction; 1.1 Introduction to herbs and spices; 1.2 Uses of herbs and spices; 1.3 Active plant constituents; 1.4 The structure of this book; 1.5 References; Part I: General issues; Chapter 2. The functional role of herbal spices; 2.1 Introduction; 2.2 Classification; 2.3 Production, consumption and processing; 2.4 Functional properties; 2.5 Sources of further information; Chapter 3. Herbs and spices and antimicrobials; 3.1 Introduction"]
[{"$nulls":4},"3.2 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"]
[{"$nulls":4},"4.8 Sources of further information4.9 References; Chapter 5. Under-utilized herbs and spices; 5.1 Introduction; 5.2 Sweet flag; 5.3 Greater galangal; 5.4 Angelica; 5.5 Horseradish; 5.6 Black caraway; 5.7 Capers; 5.8 Asafoetida; 5.9 Hyssop; 5.10 Galangal; 5.11 Betel vine; 5.12 "]
[{"$nulls":4},"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"]
[{"$nulls":4},"6.8 ReferencesChapter 7. Allspice; 7.1 Introduction and description; 7.2 Production and trade; 7.3 Chemical composition; 7.4 Cultivation; 7.5 Uses; 7.6 Functional properties; 7.7 Quality issues and adulteration; 7.8 References; Chapter 8. Chervil; 8.1 Introduction and description; 8.2 Cultivation and production technology; 8.3 Uses; 8.4 Sources of further information; Chapter 9. Coriander; 9.1 Introduction and description; 9.2 Origin and distribution; 9.3 Chemical composition; 9.4 Cultivation and post-harvest practices; 9.5 Uses; 9.6 Diseases, pests and the use of pesticides"]
[{"$nulls":4},"9.7 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"]
[{"$nulls":4},"Chapter 12. Mustard"]
[null,null,null,"Sommario/riassunto","Together 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"]