Handbook of Herbs and Spices
eBook - ePub

Handbook of Herbs and Spices

Volume 3

  1. 568 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Handbook of Herbs and Spices

Volume 3

About this book

Woodhead Publishing in Food Science, Technology and Nutrition'… a good reference book for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'… a standard reference for manufacturers who use herbs and spices in their products.'Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. - The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing - Incorporates safety issues, production, main uses and regulations - Reviews the potential health benefits of herbs and spices

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Yes, you can access Handbook of Herbs and Spices by K. V. Peter in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Related titles
  5. Copyright
  6. Contributor contact details
  7. Introduction
  8. Chapter 1: Detecting and controlling mycotoxin contamination of herbs and spices
  9. Chapter 2: Controlling pesticide and other residues in herbs and spices
  10. Chapter 3: Irradiation to decontaminate herbs and spices
  11. Chapter 4: Other decontamination techniques for herbs and spices
  12. Chapter 5: Packaging and storage of herbs and spices
  13. Chapter 6: QA and HACCP systems in herb and spice production
  14. Chapter 7: The range of medicinal herbs and spices
  15. Chapter 8: Herbs, spices and cardiovascular disease
  16. Chapter 9: Herbs, spices and cancer
  17. Chapter 10: Herbs, spices and gut health
  18. Chapter 11: Volatiles from herbs and spices
  19. Chapter 12: Asafetida
  20. Chapter 13: Capers and caperberries
  21. Chapter 14: Carambola
  22. Chapter 15: Caraway
  23. Chapter 16: Cayenne/American pepper
  24. Chapter 17: Celeriac
  25. Chapter 18: Celery
  26. Chapter 19: Chives
  27. Chapter 20: Galanga
  28. Chapter 21: Galangal
  29. Chapter 22: Leek and shallot
  30. Chapter 23: Lemon balm
  31. Chapter 24: Lemongrass
  32. Chapter 25: Long pepper
  33. Chapter 26: Lovage
  34. Chapter 27: Pandan wangi
  35. Chapter 28: Peppermint
  36. Chapter 29: Perilla
  37. Chapter 30: Potato onion (Multiplier onion)
  38. Chapter 31: Spearmint
  39. Index