Spices
CRC Press (Verlag)
9781041077237 (ISBN)
- Noch nicht erschienen (ca. Juli 2026)
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
Spices are whole plants or parts that play a vital role in food industry. They are not only used as additives in food processing but also contain bioactive components to extend the shelf-life of foods and offer medical applications. This book gives a broad but concise overview of various aspects in spice technology. It covers different types of spices that can be used in food industry, in pharmaceuticals, and in the culinary arts. For food technologists and product developers it addresses value addition, preservation methods, and storage. The book reviews methods to detect any kind of spice adulteration, regulations determining the amount to be used during processing, and future perspectives of spice industry.
Key Features:
• Discusses sustainability and environmental impact of spice production and processing
• Covers Steam distillation and solvent extraction technologies
• Reviews the types and characteristics of packaging materials and labeling considerations of spice and spice products
Dr Parul Thapar is doctorate in Dairy Science and Technology, specialization Dairy Microbiology. Her research interest mainly focuses on microbial and nutritional aspects of fermented foods; food quality in terms microbial safe food consumption; micro-organisms and their applications in development of products leading to sustainable environment. She has more than five years of teaching and research experience. She has expertise in microbiological isolation and characterization techniques of bacterial species isolated from different sources; molecular characterization techniques and DNA amplification, primer designing and bioinformatics. She has authored a book on “Viral Infections: Prevention through Superfoods” by Notion Press Publishers, India. She has also published more than 20 research and review papers including book chapters in reputed national and international journals including Thomson Reuters (SCI & Web of Science) and conferences including IEEE and Taylor and Francis, London. She is Editorial board member of Journal of Acta Scientific Microbiology since 2018; Reviewer in Journal of Pharmaceutical Research International, since January, 2022 and Life Member of International Institute of Organized Research (I2OR), since December, 2021. She has been awarded with “Teaching Excellence Award” from International Institute of Organized Research (I2OR), Young Achiever’s Award and Young Scholar Award from BRICPL Pvt. Ltd, New Delhi Scopus Id- 57194507904 Dr. Moumita Dev is doctorate in Food Processing and Nutrition Science. Her research interest mainly focuses on microbial and nutritional aspects of fermented foods; food quality in terms microbial safe food consumption; micro-organisms and their applications in development of products leading to sustainable environment. She has more than three years of teaching and research experience. She has expertise in isolation and characterization of chemical compounds from different spices, application of antioxidants as natural preservatives in food sector. She has published research and review papers including book chapters in reputed national and international journals. She is reviewer in Current Research in Nutrition and Food Science Journal, since January, 2023 and Life Member of International Institute of Organized Research (I2OR), since November, 2022. She has been awarded with “National Academic Excellence Award” from International Institute of Organized Research (I2OR). Scopus Id- 57219466034 Research gate link: https://www.researchgate.net/profile/Moumita-Dev Dr Srikanth Gatadi is doctorate in Medicinal Chemistry. His research interest mainly focuses on design and synthesis of New Chemical Entities [NCEs]- Cancer, Tuberculosis Bacterial infections, etc. and development of novel methodologies for C-C, C-N bond formation, alkylation and acylation via CDMT- mediated activated ester. He has published more than 15 research and review papers including book chapters in reputed national and international journals including Thomson Reuters (SCI & Web of Science). He has secured NIPER fellowship for Ph.D. in Medicinal Chemistry (2014-19) by Department of Pharmaceuticals, Ministry of Chemical and Fertilizers. Scopus Id- 57202263667
Spices. Major Spices- Classification, Composition and Nutritive Value, Active Spice Constituent, Production, Processing, Uses and Health Benefits. Minor Spices- Classification, Composition and Nutritive Value, Active Spice Constituent, Production, Processing, Uses and Health Benefits. Active Spice Constituents. Spice Extraction Technology. Value Added Products of Spices. Spice Contaminants. Spice Preservation Methods; Packaging and Storage. Spice Adulteration and Quality Control. Spice Industry- Future Perspectives.
| Erscheint lt. Verlag | 15.7.2026 |
|---|---|
| Zusatzinfo | 14 Tables, black and white; 3 Line drawings, color; 17 Line drawings, black and white; 29 Halftones, color; 11 Halftones, black and white; 32 Illustrations, color; 28 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-13 | 9781041077237 / 9781041077237 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
