Herbs, Spices and Medicinal Plants
Processing, Health Benefits and Safety
Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai, Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Herbs, Spices and Medicinal Plants
Processing, Health Benefits and Safety
Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai, Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai
About This Book
The latest research on the health benefits and optimal processing technologies of herbs and spices
This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.
Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals.
- Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
- Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
- Features informed perspectives from noted academics and professionals in the industry
- Part of Wiley's new IFST Advances in Food Science series
Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.
Frequently asked questions
Information
1
Thermal Processing of Herbs and Spices
1.1 Introduction
Common name | Botanical name/Scientific name | Part used | Active/principle component | Uses |
Ajowan | Trachyspermum ammi | Whole seed | Thymol (35â60%) αâpinene, Ïâcymene | Spice blend, chat masala |
Allspice (clove pepper) | Pimento dioica | Whole or ground seed | Eugenol (80â90%) | Baked goods, chewing gums, candy, ice cream, fruit soups, tea. |
Anise/Aniseed (sweet cumin) | Pimpinella anisum | Spice: whole or ground Herb: leaf, fresh or dried. | Transâanethol (80â90%) | Sweet rolls, cakes, marinated meat and fish, beef stew, salad dressing, sausages |
Annatto | Bixa orellana | Seed | Bixin | Butter, margarine, ice cream, sausages, cheese |
Asafoetida (hing) | Ferula asaâfoetida L | Resin, dried granules, chunks or powder | 2âbutylâ1âpropenyl disulfide, Sulfur compounds, ferulic ester | Spice blend, chat masala |
Basil (tulsi) | Sweet basil: Ocimum basilicum Holi basil: Ocimum sanctum | Herb: fresh dried leaves Spice: paste | Linalool (40%), methyl chavicol (25%) | Spice blend |
Bay/ Laurel leaf (tejpatta) | Laurus nobilis | leaf | 1â8âcineole (35%), methyl eugenol (4%), αâpinene (12%) | Spice blend, curry blends |
Caraway (shai jeera) | Carum carvi | Herb: leaf Spice: dried, ripe fruit, root, seed | dâcarvone (50â85%) and limonene (20â30%) | Soups and salads, pickle blend, spice blend |
Cardamom (false or greater) | Amomum subulatum Linn. | Fruit and seed | 1â8âcineole (70%) | Garam masala, curry powder |
Cardamom (true or lesser) | Elettaria cardamomum | Fruit and seed | 1â8âcineole (25â45%), αâterpineol acet... |