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Published by: Woodhead Publishing Ltd
Published: Mar. 1, 2004 - 376 Pages
Table of Contents
- Introduction
- K V Peter, Kerala Agricultural University and K Nirmal Babu, Indian Institute of Spices Research, India
- Introduction to herbs and spices
- Uses of herbs and spices
- Active plant constituents
- The structure of this book
- Sources of further information
- PART 1 GENERAL ISSUES
- The functional role of herbal spices
- M R Shylaja and K V Peter, Kerala Agricultural University, India
- Classification
- Production, consumption and processing
- Functional properties
- Further information
- Herbs and spices and antimicrobials
- G-J E Nychas and P N Skandamis, Agricultural University of Athens and C C Tassou, National Agricultural Research Foundation, Greece
- Barriers to the adoption of flavouring substances as antimicrobials in foods
- Methodological issues
- Studies in vitro
- Applications in foods
- Mode of action and development of resistance
- Legislation
- Future prospects and multifactorial preservation
- Screening for health effects of herbs
- R Rodenburg, TNO Pharma, The Netherlands
- Types of assays
- Throughput vs content assays
- Assay quality
- Screening bio-active compounds
- Screening experiments for anti-inflammatory properties
- Future trends
- Further information
- Under-utilised herbs and spices
- P N Ravindran and Geetha S Pillai, Centre for Medicinal Plants Research and K Nirmal Babu, Indian Institute of Spices Research, India
- Sweet flag
- Greater galangal
- Angelica
- Horseradish
- Black caraway
- Capers
- Asafoetida
- Hyssop
- Galangal
- Betlevine
- Pomegranate
- Summer savory
- Winter savory
- Other
- PART 2 PARTICULAR HERBS AND SPICES
- Ajowan
- S K Malhotra and O P Vijay, National Research Centre on Seed Spices, India
- Introduction and description
- Production
- Cultivation
- Chemical structure
- Main uses in food processing
- Functional properties and toxicity
- Quality issues
- Allspice
- B Krishnamoorthy and J Rema, Indian Institute of Spices Research, India
- Introduction and description
- Production and trade
- Chemical composition
- Cultivation
- Uses
- Functional properties and toxicity
- Quality issues and adulteration
- Chervil
- A A Farooqi and K N Srinivasappa, University of Agricultural Sciences, India
- Introduction and description
- Cultivation and production technology
- Uses
- Coriander
- M M Sharma and R K Sharma, Rajasthan Agriculture University, India
- Introduction and description
- Origin and distribution
- Chemical composition
- Cultivation and post harvest practices
- Uses
- Diseases and pests and the use of pesticides
- Quality issues
- Value addition
- Future research trends
- Geranium
- M T Lis-Balchin, South Bank University, UK
- Chemical composition
- Production and cultivation
- Main uses in food processing and perfumery
- Functional properties and toxicity
- Quality issues and adulteration
- Lavender
- M T Lis-Balchin, South Bank University, UK
- Chemical composition
- Production
- Uses in food processing, perfumery and paramedical areas
- Functional properties and toxicity
- Quality issues and adulteration
- Mustard
- J Thomas, Kuruvilla, K M and T K Hirdeek, ICRI Spices Board, India
- Introduction and description
- Chemical composition
- Production and cultivation
- Uses
- Properties
- Quality specifications
- Nigella
- S K Malhotra, National Research Centre on Seed Spices, India
- Introduction and description
- Chemical structure
- Cultivation
- Main uses in food processing
- Functional properties and toxicity
- Quality specifications and adulteration
- Oregano
- S E Kintzios, Agricultural University of Athens, Greece
- Introduction and description
- Chemical structure
- Production and cultivation
- Main uses in food processing and medicine
- Functional properties
- Quality specifications and commercial issues
- Parsley
- D J Charles, Frontier Natural Products, USA
- Introduction and description
- Chemical composition
- Production and cultivation
- Organic farming
- General uses
- Essential oils and their physiochemical properties
- Bibliography
- Rosemary
- B Sasikumar, Indian Institute of Spices Research, India
- Introduction and description
- Chemical composition
- Production and cultivation
- Post harvest technology
- Uses
- Toxicology and disease
- Conclusion
- Sesame
- D M Hegde, Directorate of Oilseeds Research, India
- Chemical composition
- Production
- Processing
- Uses
- Future research needs
- Star anise
- C K George, Peermade Development Society, India
- Introduction, description and related spices
- Chemical compositions: histology
- Production and cultivation
- Main uses
- Thyme
- E Stahl-Biskup, University of Hamburg, Germany and R P Venskutonis, Kaunas University of Technology, Lithuania
- Chemical structure
- Production
- Main uses in food processing
- Functional properties and toxicity
- Quality specifications and issues
- Vanilla
- C C de Guzman, University of the Philippines
- Introduction and description
- Production and trade
- Cultivation
- Harvesting, yield and post production activities
- Uses
- Vanilla products
- Functional properties
- Quality issues and adulteration
- Improving production of natural vanillin
- Future outlook
AbstractTogether with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.
Food Review
- Authoritative coverage of more than 50 major herbs and spices
- Provides detailed information on chemical structure, cultivation and definition
- Incorporates safety issues, production, main uses, health issues and regulations
- Invaluable resource for all food manufacturers and processors
- Compiled by leading international experts in the field
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.
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