Handbook of Herbs and Spices

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Herbs and Spices by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780857095671
Publisher: Elsevier Science Publication: August 13, 2012
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780857095671
Publisher: Elsevier Science
Publication: August 13, 2012
Imprint: Woodhead Publishing
Language: English

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.

Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.

With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

  • Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
  • Begins with a discussion of the definition, trade and applications of herbs and spices
  • Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.

Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.

With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

More books from Elsevier Science

Cover of the book Physical Chemistry by
Cover of the book Metabolomics and Microbiomics by
Cover of the book Clinical Biochemistry of Domestic Animals by
Cover of the book Signal Processing for Active Control by
Cover of the book The Neostriatum by
Cover of the book Building Communities by
Cover of the book Advances in Geophysics by
Cover of the book Advances in Heat Transfer by
Cover of the book Advances in Asphalt Materials by
Cover of the book Herpetology by
Cover of the book Reliability of High-Power Mechatronic Systems 1 by
Cover of the book Novel Methods to Study Interfacial Layers by
Cover of the book Safeguarding Cultural Properties by
Cover of the book International Review of Cell and Molecular Biology by
Cover of the book Advances in Cancer Research by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy