Handbook of Herbs and Spices: Volume 2 free pdf
Handbook of Herbs and Spices: Volume 2 (Woodhead Publishing Series in Food Science, Technology and Nutrition) 1st Edition, Kindle Edition
Handbook of Herbs and Spices: Volume 2 free pdf
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Description
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Introduction: Introduction to herbs and spices; Uses of
herbs and spices; Active plant constituents; The structure of this book;
References; The functional role of herbal spices: Introduction;
Classification; Production, comsumption and processing; Functional
properties; Sources of further information; Herbs and spices and
antimicrobials: Introduction; Barriers to the use of herbs and spices
essential oils as microbials in food; Measuring antimicrobial activity;
Studies in vitro; Applications in food systems; Mode of action and
development of resistance; Legislation; Future prospects and
multifactotial preservation; References; Screening for health effects of
herbs: Introduction; Types of assays; Assay quality; Screening
bio-active e compounds; Screening experiments for anti-inflammatory
properties; Futute trends; Sources of further information; References;
Unde-utilized herbs and spices: Introduction; Sweet flag; Greater
galangal; Angelica; Horseradish; Black caraway; Capers; Asafoetida;
Hyssop; Galangal; Betel vine; Pomegranate; Summer savory; Winter savory;
Other; References; Particular herbs and spices: Introduction and
description; Production; Cultivation; Chemical structure; Main uses in
food processing; Funciotonal propierties and toxicity; Quality issue;
References; Allspice: Introduction and description; Production and
trade; Chemical composition; Cultivation; Uses; Functional properties;
Quality issues and adulteration; References; Chervil: Introduction and
descrition; Cultivation and production technology; Uses; Sources of
further information; Coriander: Introduction and description; Chemical
composition; Cultivation and post-harvest practicides; Quality issues;
Value addition; Future research trends; References; Geranium:
Introduction; Chemical composition; Production and cultivation; Main
uses in food processing and perfumery; Functional properties; Quality
issues and adulteration; References; Lavender: Introduction; Chemical
composition; Production; Uses in food processing, perfumery and
paramedical spheres; Functional properties and toxicity; Quality issues
and adulteration; References; Mustard: Introduction and description;
Chemical composiion; Production and cultivation; Uses; Properties;
Quality specifications; References; Nigella: Introduction and
description; Chemical Structure; Cultivation; Main uses in foof
processing; Functional properties; Quality specifications and
adulteration; References; Oregano: Introduction and description;
Chemical composition; Production and cultivation; Main uses in food
processing and medicine; Functional properties; Quality specifications
and commercial issues; References; Parsley: Introduction and
description; Chemical composition; Production and cultivation; Organic
farming; General uses; Essential oils and their physicochemical
properties; References; Rosemary: Introduction and description; Chemical
composition; Production and cultivation; Post-harvest technology; Uses;
Toxicology and disease; Conclusion; References; Sesame: Introduction;
Chemical composition; Production; Processing; Uses; Future research
needs; References; Star anise: Introduction. morphology and related
species; Histology; Production and cultivation; Main uses; References;
Thyme: Introduction; Chemical structure; Production; Main uses in food
processing; Functional properties and toxicology; Quality specifications
and issues; References; Vanilla: Introduction and description;
Production and trade; Cultivation; Harvesting, yield and post-production
activities; Uses; Vanilla products; Functional properties; Quality
issues and adulteration; Improving production of natural vinilin; Future
outlook; References
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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.