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Culinary Herbs and Spices : A Global Guide
| Culinary Herbs and Spices : A Global Guide |
| Autore | Opara Elizabeth I |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge : , : Royal Society of Chemistry, , 2021 |
| Descrizione fisica | 1 online resource : illustrations |
| Altri autori (Persone) | ChohanMagali |
| Soggetto topico |
Herbs
Spices |
| ISBN |
1-5231-4145-X
1-83916-444-1 1-83916-325-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Half Title -- Title -- Copyright -- Preface -- Glossary -- Contents -- Chapter 1 An Introduction to Culinary Herbs and Spices: A Global Guide -- References -- Chapter 2 Allspice - Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl) -- 2.1 Names -- 2.2 Taxonomy -- 2.3 Origin, Description and Adulteration -- 2.4 Historical and Current Uses -- 2.5 Chemistry, Nutrition and Food Science -- 2.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 2.6.1 Antioxidant Properties -- 2.6.2 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 2.6.3 Chemopreventive/Anti-cancer Properties -- 2.6.4 Anti-platelet, Hypotensive and Antinociceptive/Analgesic Properties -- 2.6.5 Potential Use in Managing Menopausal Symptoms -- 2.6.6 Antimicrobial Properties -- 2.7 Safety and Adverse Effects -- References -- Chapter 3 Basil - Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum) -- 3.1 Names -- 3.2 Taxonomy -- 3.3 Origin, Description and Adulteration -- 3.4 Historical and Current Uses -- 3.5 Chemistry, Nutrition and Food Science -- 3.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 3.6.1 Antioxidant Properties -- 3.6.2 Anti-inflammatory and Analgesic Properties -- 3.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 3.6.4 Cardiovascular Stimulatory and Cardioprotective Properties -- 3.6.5 Chemopreventive/Anti-cancer Properties -- 3.6.6 Hepatoprotective Properties -- 3.6.7 Anti-ulcerative Properties -- 3.6.8 Anxiolytic (Calming), Sedative, Hypnotic, Anti-convulsant, Anti-depressant-like, Memory Retaining/Enhancing Properties -- 3.6.9 Antimicrobial Properties -- 3.6.10 Anti-parasitic Activity -- 3.6.11 Effect on the Respiratory System -- 3.6.12 Effect on Wound Healing.
3.6.13 Effect on Fertility -- 3.7 Safety and Adverse Effects -- References -- Chapter 4 Bay Leaf (Laurus nobilis) -- 4.1 Names -- 4.2 Taxonomy -- 4.3 Origin, Description and Adulteration -- 4.4 Historical and Current Uses -- 4.5 Chemistry, Nutrition and Food Science -- 4.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 4.6.1 Antioxidant Properties -- 4.6.2 Anti-inflammatory Properties -- 4.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 4.6.4 Chemopreventive/Anti-cancer Properties -- 4.6.5 Hepatoprotective Properties -- 4.6.6 Anti-ulcer Properties -- 4.6.7 Anti-convulsant Properties -- 4.6.8 Antimicrobial Properties -- 4.6.9 Alcohol Lowering Properties -- 4.7 Safety and Adverse Effects -- References -- Chapter 5 Black Pepper (Piper nigrum L) -- 5.1 Names -- 5.2 Taxonomy -- 5.3 Origin, Description and Adulteration -- 5.4 Historical and Current Uses -- 5.5 Chemistry, Nutrition and Food Science -- 5.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 5.6.1 Antioxidant Properties -- 5.6.2 Anti-inflammatory Properties -- 5.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering Properties and Effect on Appetite -- 5.6.4 Chemopreventive/anti-cancer Properties -- 5.6.5 Neuroprotective Properties -- 5.6.6 Antinociceptive/Analgesic and Anti-convulsant Properties -- 5.6.7 Digestive Properties and Gastrointestinal Stimulant -- 5.6.8 Prebiotic Potential -- 5.6.9 Antimicrobial Properties -- 5.7 Safety and Adverse Effects -- References -- Chapter 6 Caraway (Carum carvi) -- 6.1 Names -- 6.2 Taxonomy -- 6.3 Origin, Description and Adulteration -- 6.4 Historical and Current Uses -- 6.5 Chemistry, Nutrition and Food Science -- 6.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research. 6.6.1 Antioxidant Properties -- 6.6.2 Anti-inflammatory Properties -- 6.6.3 Glucose-lowering, Anti-diabetic and Lipid Lowering Properties -- 6.6.4 Chemopreventive/Anti-cancer Properties -- 6.6.5 Hepato- and Nephro-protective Properties -- 6.6.6 Anti-convulsant and Anti-epileptic Properties -- 6.6.7 Diuretic Properties -- 6.6.8 Effect on Reproductive Organs -- 6.6.9 Impact on Drug Bioavailability -- 6.6.10 Therapeutic Potential of Caraway in the Management of Obesity, Functional Dyspepsia and Irritable Bowel Syndrome -- 6.6.11 Antimicrobial Properties -- 6.7 Safety and Adverse Effects -- References -- Chapter 7 Cardamom - Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum) -- 7.1 Names -- 7.2 Taxonomy -- 7.3 Origin, Description and Adulteration -- 7.4 Historical and Current Uses -- 7.5 Chemistry, Nutrition and Food Science -- 7.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 7.6.1 Antioxidant Properties -- 7.6.2 Anti-inflammatory Properties -- 7.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering and Other Cardioprotective Properties -- 7.6.4 Chemopreventive/Anti-cancer Properties -- 7.6.5 Hepatoprotective Properties -- 7.6.6 Gastroprotective Activity -- 7.6.7 Gut Modulatory and Anti-nausea Properties -- 7.6.8 Neuroprotective Properties and Impact on Behaviour, Learning, Memory and Development -- 7.6.9 Anticonvulsant Properties -- 7.6.10 Anti-microbial Activity -- 7.7 Safety and Adverse Effects -- References -- Chapter 8 Chives (Allium schoenoprasum) -- 8.1 Names -- 8.2 Taxonomy -- 8.3 Origin, Description and Adulteration -- 8.4 Historical and Current Uses -- 8.5 Chemistry, Nutrition and Food Science -- 8.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research. 8.6.1 Antioxidant Properties -- 8.6.2 Anti-inflammatory Properties -- 8.6.3 Lipid Lowering Properties -- 8.6.4 Anti-hypertensive Properties -- 8.6.5 Anti-platelet Activity -- 8.6.6 Chemopreventive/Anti-cancer Properties -- 8.6.7 Anti-microbial Activity -- 8.6.8 Anti-parasitic Activity -- 8.7 Safety and Adverse Effects -- References -- Chapter 9 Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi -- 9.1 Names -- 9.2 Taxonomy -- 9.3 Origin, Description and Adulteration -- 9.4 Historical and Current Uses -- 9.5 Chemistry, Nutrition and Food Science -- 9.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 9.6.1 Antioxidant Properties -- 9.6.2 Anti-inflammatory Properties -- 9.6.3 Antinociceptive/Analgesic and Wound Healing Properties -- 9.6.4 Glucose Lowering and Anti-diabetic Properties -- 9.6.5 Lipid Lowering Properties -- 9.6.6 Anti-obesity Properties -- 9.6.7 Efficacy in the Treatment of Non-insulin/Non Lipidaemic Symptoms of Polycystic Ovarian Syndrome (PCOS) -- 9.6.8 Anti-hypertensive Properties -- 9.6.9 Neuroprotective Properties -- 9.6.10 Chemopreventive/Anti-cancer Properties -- 9.6.11 Anti-microbial Properties -- 9.6.12 Prebiotic Potential -- 9.6.13 Anti-parasitic Properties -- 9.7 Safety and Adverse Effects -- References -- Chapter 10 Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata) -- 10.1 Names -- 10.2 Taxonomy -- 10.3 Origin, Description and Adulteration -- 10.4 Historical and Current Uses -- 10.5 Chemistry, Nutrition and Food Science -- 10.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 10.6.1 Antioxidant Properties -- 10.6.2 Anti-inflammatory Properties. 10.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 10.6.4 Chemopreventive/Anti-cancer Properties -- 10.6.5 Hepatoprotective Properties -- 10.6.6 Gastroprotective Properties -- 10.6.7 Analgesic, Wound Healing, Anti-convulsive, Anxiolytic, Anti-allergic and Aphrodisiac Properties -- 10.6.8 Anti-microbial Properties -- 10.6.9 Anti-parasitic Activity -- 10.7 Safety and Adverse Effects -- References -- Chapter 11 Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum) -- 11.1 Names -- 11.2 Taxonomy -- 11.3 Origin, Description and Adulteration -- 11.4 Historical and Current Uses -- 11.5 Chemistry, Nutrition and Food Science -- 11.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 11.6.1 Antioxidant Properties -- 11.6.2 Anti-inflammatory Properties -- 11.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 11.6.4 Hypotensive Properties -- 11.6.5 Hepato- and Renal Protective Properties -- 11.6.6 Chemopreventive/Anti-cancer Properties -- 11.6.7 Neurological and Neuroprotective Properties -- 11.6.8 Gut Modulatory Properties -- 11.6.9 Detoxification Properties -- 11.6.10 Anti-microbial Properties -- 11.6.11 Anti-parasitic Activity -- 11.7 Safety and Adverse Effects -- References -- Chapter 12 Cumin (Cuminum cyminum) -- 12.1 Names -- 12.2 Taxonomy -- 12.3 Origin, Description and Adulteration -- 12.4 Historical and Current Uses -- 12.5 Chemistry, Nutrition and Food Science -- 12.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 12.6.1 Antioxidant Properties -- 12.6.2 Anti-inflammatory and Immunomodulatory Properties -- 12.6.3 Antinociceptive/Analgesic Properties -- 12.6.4 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 12.6.5 Cardioprotective/Hypotensive Properties. 12.6.6 Chemopreventive/Anti-cancer Properties. |
| Record Nr. | UNINA-9911007128903321 |
Opara Elizabeth I
|
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| Cambridge : , : Royal Society of Chemistry, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of herbs and spices / / edited by K.V. Peter
| Handbook of herbs and spices / / edited by K.V. Peter |
| Edizione | [2nd rev. ed.] |
| Pubbl/distr/stampa | Cambridge, : Woodhead Publishing Limited, 2004 |
| Descrizione fisica | 1 online resource (375 p.) |
| Disciplina | 664.53 |
| Altri autori (Persone) | PeterK. V |
| Collana | Woodhead Publishing in food science and technology |
| Soggetto topico |
Herbs
Spices Food industry and trade - Quality control |
| ISBN |
1-280-37301-6
9786610373017 1-85573-835-X 1-59124-763-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 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 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 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 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 Chapter 12. Mustard |
| Record Nr. | UNINA-9911006707203321 |
| Cambridge, : Woodhead Publishing Limited, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Herbs and spices : new processing technologies / / edited by Rabia Shabir Ahmad
| Herbs and spices : new processing technologies / / edited by Rabia Shabir Ahmad |
| Pubbl/distr/stampa | London, England : , : IntechOpen, , [2021] |
| Descrizione fisica | 1 online resource (276 pages) : illustrations |
| Disciplina | 641.3383 |
| Soggetto topico | Spices |
| ISBN | 1-83969-609-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Herbs and Spices |
| Record Nr. | UNINA-9910586670703321 |
| London, England : , : IntechOpen, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Herbs and Spices / / edited by Muhammad Akram, Rabia Shabir Ahmad
| Herbs and Spices / / edited by Muhammad Akram, Rabia Shabir Ahmad |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2020 |
| Descrizione fisica | 1 online resource (112 pages) |
| Disciplina | 635.7 |
| Soggetto topico | Spices |
| ISBN | 1-83962-936-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910424654803321 |
| London : , : IntechOpen, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Herbs and Spices / / edited by Muhammad Akram, Rabia Shabir Ahmad
| Herbs and Spices / / edited by Muhammad Akram, Rabia Shabir Ahmad |
| Pubbl/distr/stampa | London, England : , : IntechOpen, , 2020 |
| Descrizione fisica | 1 online resource (112 pages) |
| Disciplina | 641.3383 |
| Soggetto topico | Spices |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910688472703321 |
| London, England : , : IntechOpen, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Paul, Olivia und die Aromen der farben / / Christian Maczek
| Paul, Olivia und die Aromen der farben / / Christian Maczek |
| Autore | Maczek Christian |
| Pubbl/distr/stampa | Hamburg, [Germany] : , : tredition, , 2016 |
| Descrizione fisica | 1 online resource (223 pages) |
| Disciplina | 641.3383 |
| Soggetto topico |
Spices
Cooking |
| ISBN | 3-7345-8505-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Record Nr. | UNINA-9910159639903321 |
|
Maczek Christian
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| Hamburg, [Germany] : , : tredition, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Report of the Committee of Ways and Means, on the bill from the Senate for the relief of Samuel H. Walley and Henry G. Foster. December 27, 1822. Read, and with the bill, committed to a Committee of the Whole House to-morrow
| Report of the Committee of Ways and Means, on the bill from the Senate for the relief of Samuel H. Walley and Henry G. Foster. December 27, 1822. Read, and with the bill, committed to a Committee of the Whole House to-morrow |
| Pubbl/distr/stampa | [Washington, D.C.] : , : [publisher not identified], , 1822 |
| Descrizione fisica | 1 online resource (2 pages) |
| Collana |
House report / 17th Congress, 2nd session. House
[United States congressional serial set ] |
| Soggetto topico |
Claims
Drawbacks Exports Foreign trade promotion Foreign trade and employment Spices |
| Soggetto genere / forma | Legislative materials. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910715590203321 |
| [Washington, D.C.] : , : [publisher not identified], , 1822 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Science of spices and culinary herbs Latest laboratory, pre-clinical, and clinical studies . Volume 2 / / edited by Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf
| Science of spices and culinary herbs Latest laboratory, pre-clinical, and clinical studies . Volume 2 / / edited by Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf |
| Pubbl/distr/stampa | Singapore : , : Bentham Science Publishers Pte Ltd., , [2020] |
| Descrizione fisica | 1 online resource (180 pages) |
| Disciplina | 572.2 |
| Soggetto topico |
Spices
Herbs Botanical chemistry |
| ISBN | 981-14-4149-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910794333203321 |
| Singapore : , : Bentham Science Publishers Pte Ltd., , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Science of spices and culinary herbs Latest laboratory, pre-clinical, and clinical studies . Volume 2 / / edited by Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf
| Science of spices and culinary herbs Latest laboratory, pre-clinical, and clinical studies . Volume 2 / / edited by Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf |
| Pubbl/distr/stampa | Singapore : , : Bentham Science Publishers Pte Ltd., , [2020] |
| Descrizione fisica | 1 online resource (180 pages) |
| Disciplina | 572.2 |
| Soggetto topico |
Spices
Herbs Botanical chemistry |
| ISBN | 981-14-4149-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910817506603321 |
| Singapore : , : Bentham Science Publishers Pte Ltd., , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Science of spices and culinary herbs . Volume 1 Latest laboratory, pre-clinical, and clinical studies / / edited by Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
| Science of spices and culinary herbs . Volume 1 Latest laboratory, pre-clinical, and clinical studies / / edited by Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf |
| Pubbl/distr/stampa | Sharjah : , : Bentham Science Publishers, , [2019] |
| Descrizione fisica | 1 online resource (251 pages) |
| Disciplina | 641.3383 |
| Soggetto topico | Spices |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-68108-751-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910511446203321 |
| Sharjah : , : Bentham Science Publishers, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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