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Handbook of Herbs and Spices / Vol. 2.

Author: K V Peter
Publisher: Cambridge : Woodhead Publishing Ltd, 2012.
Series: Woodhead publishing in food science and technology.
Edition/Format:  Print book : English : 2e éditionView all editions and formats
Database:WorldCat
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This authoritative new edition in two volumes of Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of  Read more...

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Document Type: Book
All Authors / Contributors: K V Peter
ISBN: 9780857090393 0857090399
OCLC Number: 819154123
Description: 1 vol. (xxvii-640 p.) ; 25 cm.
Contents: Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Volume 1 Chapter 1: Introduction to herbs and spices: definitions, trade and applications Abstract: 1.1 Definitions 1.2 Trade in herbs and spices and trends in their use 1.3 Herbs and spices in traditional medicine 1.4 Herbs and spices in the food and beverage industries 1.5 Herbs and spices in the cosmetics and perfumery industries 1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices 1.7 Production of quality herbs and spices 1.8 The structure of this book Appendix 1 ISO list of plant species Appendix 2 Major spice-producing areas Chapter 2: Quality specifications for herbs and spices Abstract: 2.1 Introduction: defining quality 2.2 Major international quality specifications 2.2.1 Adulteration 2.2.2 Prevention 2.3 Product-specific quality parameters 2.4 World spice organisations 2.5 Quality management system (QMS) 2.5.1 Senior management commitment 2.6 Environmental safety: ISO 14001 Appendix 1 Recommended analytical methods Chapter 3: Quality indices for spice essential oils Abstract: 3.1 Introduction 3.2 Major chemical constituents of spice essential oils 3.3 The problem of adulteration 3.3.1 Addition of synthetic flavourants 3.4 Future trends Chapter 4: Basil Abstract: 4.1 Introduction: the origin of basil 4.1.1 Definition of basil 4.2 Chemical composition of the basil plant 4.3 Production of basil 4.4 Post-harvest handling and production of basil 4.5 Main uses of basil 4.6 Functional properties of basil 4.7 Quality issues and toxicity Chapter 5: Bay leaves Abstract: 5.1 Introduction 5.2 Cultivation, production and processing of bay leaves 5.3 Chemical composition of bay leaves 5.4 Functional properties of bay leaves 5.5 Quality issues Chapter 6: Black pepper Abstract: 6.1 Introduction 6.2 Production and international trade of black pepper 6.3 The black pepper plant and its varieties 6.4 Cultivation of black pepper 6.5 Chemical composition of black pepper 6.6 Quality issues 6.7 Industrial processing and value addition 6.8 Functional properties of black pepper 6.9 Use of black pepper in food 6.10 Conclusion 6.11 Source of further information Chapter 7: Capsicum cultivars Abstract: 7.1 Introduction 7.2 Production of capsicum cultivars 7.3 Main uses in food processing 7.4 Functional properties and toxicity 7.5 Quality issues Chapter 8: Cardamom Abstract: 8.1 Introduction 8.2 Classification of cardamon 8.3 Genetic improvement and varieties 8.3.1 Clonal selection 8.4 Production of cardamom: horticultural technologies and nursery management 8.5 Production of cardamom: planting and aftercare 8.6 Harvesting and post-harvest processing 8.7 Other value-added products from cardamom 8.8 Chemical structure and characteristics 8.9 Major uses of cardamom 8.10 Quality standards and grade specifications 8.11 Conclusion Chapter 9: Chives Abstract: 9.1 Introduction 9.2 Chemical composition and nutritional value 9.3 Cultivation and production 9.4 Varieties Chapter 10: Cinnamon Abstract: 10.1 Introduction 10.2 Description of cinnamon 10.3 Harvesting and production of cinnamon 10.4 Quality issues 10.5 Main uses in the food industry 10.6 Functional properties and toxicology Chapter 11: Cloves Abstract: 11.1 Introduction 11.2 Production and post-harvest processing 11.3 Main uses in food processing 11.4 Functional properties of cloves 11.5 Toxicology of cloves 11.6 Quality and regulatory issues Chapter 12: Coriander Abstract: 12.1 Introduction 12.2 Chemical composition 12.3 Cultivation of coriander 12.4 Post-harvest management and processing 12.5 Main uses of coriander 12.6 Modern research into the medicinal properties of coriander 12.7 Quality issues Chapter 13: Cumin Abstract: 13.1 Introduction 13.2 Production of cumin 13.3 Main uses of cumin in food processing 13.4 Quality specifications Chapter 14: Curry leaf Abstract: 14.1 Introduction 14.2 Cultivation and production of curry leaves 14.3 Functional properties and uses of curry leaves 14.4 Conclusion Chapter 15: Dill Abstract: 15.1 Introduction 15.2 Production and cultivation of dill 15.3 Chemical composition 15.4 Main uses of dill 15.5 Quality issues and standards Chapter 16: Fenugreek Abstract: 16.1 Introduction 16.2 Production and cultivation of fenugreek 16.3 Chemical composition 16.4 Functional properties and main uses of fenugreek 16.5 Quality issues and standards Chapter 17: Garlic Abstract: 17.1 Introduction 17.2 Chemical structure of garlic 17.3 Production and processing of garlic 17.4 Functional properties and toxicology 17.5 Quality issues of dehydrated garlic Chapter 18: Ginger Abstract: 18.1 Introduction 18.2 Products of ginger rhizomes 18.3 Main uses and functional properties of ginger Medicinal uses 18.4 Quality specifications Chapter 19: Marjoram Abstract: 19.1 Introduction 19.2 Production, harvesting and post-harvest management 19.3 Marjoram essential oil 19.4 Main uses of marjoram 19.5 Functional properties 19.6 Quality issues Chapter 20: Mint Abstract: 20.1 Introduction 20.1.4 Chemical composition of Mentha species 20.2 Production, cultivation and harvesting 22.2.3 Climate 20.2.8 Manures and fertilizers 20.3 Production of mint essential oil and menthol crystals 20.3.1 Crystallization 20.4 Main uses of mint 20.5 Improvements in quality and the impact of biotechnology Chapter 21: Mustard Abstract: 21.1 Introduction 21.2 Chemical composition 21.3 Production and cultivation 21.4 Main uses of mustard 21.5 Functional properties of mustard 21.6 Quality specifications Chapter 22: Nutmeg and mace Abstract: 22.1 Introduction 22.2 Production and chemical structure 22.3 Main uses of nutmeg and mace 22.4 Modern research into the functional properties of nutmeg and mace 22.5 Quality issues and toxicity Chapter 23: Onion Abstract: 23.1 Introduction 23.2 Chemical structure and influences on flavour 23.3 Production and functional properties of onion 23.4 Quality issues Chapter 24: Parsley Abstract: 24.1 Introduction and description 24.2 Production and cultivation 24.3 Organic farming 24.4 Environmental management systems 24.5 Chemical composition of parsley 24.6 Main uses of parsley 24.7 Functional properties and toxicity Chapter 25: Rosemary Abstract: 25.1 Introduction 25.2 Production and cultivation of rosemary 25.3 Post-harvest technology and further processing 25.4 Main uses of rosemary 25.5 Toxicology and quality control 25.6 Conclusion Chapter 26: Saffron Abstract: 26.1 Introduction 26.2 Chemical composition 26.3 Production and distribution 26.4 Functional properties and uses of saffron 26.5 Quality issues Chapter 27: Thyme Abstract: 27.1 Introduction 27.2 Chemical composition of thyme 27.3 Production of thyme 27.3.3 Cultivation 27.4 Main uses in food processing 27.5 Functional properties and toxicity 27.6 Quality issues Chapter 28: Turmeric Abstract: 28.1 Introduction 28.2 Production of turmeric 28.3 Quality specifications 28.4 Functional properties and uses of turmeric 28.5 Future trends Chapter 29: Vanilla Abstract: 29.1 Introduction and description 29.2 Cultivation of vanilla 29.3 Harvesting and post-production activities 29.4 Main products and functional properties of vanilla 29.5 Quality issues and adulteration 29.6 Conservation and alternative methods for natural vanillin production 29.7 Future trends Index
Series Title: Woodhead publishing in food science and technology.
Responsibility: Peter, K.V.

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...a good reference book for food processors and packers of herbs and spices., Food Technology (review of the first edition)A truly comprehensive work, as well as easy to use. It should be the first Read more...

 
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