Handbook of Herbs and Spices

Volume 1

Buch | Hardcover

336 Seiten

2001
Woodhead Publishing Ltd (Verlag)
978-1-85573-562-0 (ISBN)

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Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.

The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.

The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:

chemical structure
cultivation
post-harvest processing
uses in food processing
functional properties
quality indices
methods of analysis

The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University. He was formerly Director of the Indian Institute of Spices Research where he conducted ground-breaking research on such spices as black pepper and cardamom. Professor Peter was awarded the prestigious Rafi Ahamid Kidwai Award by the Indian Council of Agricultural Research for his contributions to spices research and the Recognition Award for his contributions to crop improvement by the National Academy of Agricultural Sciences.

Quality specifications for herbs and spices; Quality indices for spice essential oils; Organic spices; Aniseed; Bay leaves; Black pepper; Capisicum chillies, paprika, bird's eye chilli; Cardamom (small); Cardamom (large); Cinnamon; Clove; Cumin; Curry leaf; Dill; Garlic; Ginger; Kokam and combodge; Marjoram; Nutmeg and mace; Onion; Poppy; Rosemary and sage as antioxidants; Saffron; Tamarind; Turmeric.

Erscheint lt. Verlag	17.8.2001
Reihe/Serie	Woodhead Publishing Series in Food Science, Technology and Nutrition
Verlagsort	Cambridge
Sprache	englisch
Maße	175 x 244 mm
Gewicht	750 g
Themenwelt	Technik ► Lebensmitteltechnologie
	Wirtschaft
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	1-85573-562-8 / 1855735628
ISBN-13	978-1-85573-562-0 / 9781855735620
Zustand	Neuware