Handbook of Herbs and Spices
eBook - PDF

Handbook of Herbs and Spices

Volume 1

  1. 334 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Herbs and Spices

Volume 1

About this book

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including: - chemical structure - cultivation - post-harvest processing - uses in food processing - functional properties - quality indices - methods of analysis The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

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Information

Publisher
Woodhead Publishing
Year
2001
Print ISBN
9781855735620
eBook ISBN
9781855736450
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Handbook of Herbs and Spices
  3. Copyright Page
  4. Table of Contents
  5. Contributors
  6. Chapter 1. Introduction
  7. Chapter 2. Quality specifications for herbs and spices
  8. Chapter 3. Quality indices for spice essential oils
  9. Chapter 4. Organic spices
  10. Chapter 5. Aniseed
  11. Chapter 6. Bay leaves
  12. Chapter 7. Black pepper
  13. Chapter 8. Capsicum, chillies, paprika, bird’s eye chilli
  14. Chapter 9. Cardamom (small)
  15. Chapter 10. Cardamom (large)
  16. Chapter 11. Cinnamon
  17. Chapter 12. Clove
  18. Chapter 13. Cumin
  19. Chapter 14. Curry leaf
  20. Chapter 15. Dill
  21. Chapter 16. Garlic
  22. Chapter 17. Ginger
  23. Chapter 18. Kokam and cambodge
  24. Chapter 19. Marjoram
  25. Chapter 20. Nutmeg and mace
  26. Chapter 21. Onion
  27. Chapter 22. Poppy
  28. Chapter 23. Rosemary and sage as antioxidants
  29. Chapter 24. Saffron
  30. Chapter 25. Tamarind
  31. Chapter 26. Turmeric
  32. Index

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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 1.5 million books available in our catalogue for you to explore.