{"product_id":"handbook-of-herbs-and-spices-paperback-9780081016176","title":"Handbook of Herbs and Spices (Paperback \/ softback) 9780081016176","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eHandbook of Herbs and Spices\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eK. V. Peter (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081016176, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 19 August 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e624 pages\u003cbr\u003e24.4 x 17.1 x 3.8 cm, 0.98 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\"…a standard reference for manufacturers who use herbs and spices in their products.\" \u003cb\u003e--Food Review\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction.\" \u003cb\u003e--International Journal of Dairy Technology\u003c\/b\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eHerbs 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.\u003cbr\u003e\u003cbr\u003eVolume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. 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.\u003cbr\u003e\u003cbr\u003eWith 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributor contact details\u003c\/p\u003e \u003cp\u003eWoodhead Publishing Series in Food Science, Technology and Nutrition\u003c\/p\u003e \u003cp\u003eVolume 2\u003c\/p\u003e \u003cp\u003eChapter 1: Introduction to herbs and spices: medicinal uses and sustainable production\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e1.1 Introduction\u003c\/p\u003e \u003cp\u003e1.2 Main uses of herbs and spices\u003c\/p\u003e \u003cp\u003e1.3 Safety and efficacy issues: a phytochemical perspective\u003c\/p\u003e \u003cp\u003e1.4 The structure of this book\u003c\/p\u003e \u003cp\u003eChapter 2: Herbs, spices and their active components as natural antimicrobials in foods\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e2.1 Introduction: a need for ‘new’ preservatives\u003c\/p\u003e \u003cp\u003e2.2 Chemical composition of flavouring substances produced from herbs and spices\u003c\/p\u003e \u003cp\u003e2.3 In vitro antimicrobial activities of herbs, spices and their components\u003c\/p\u003e \u003cp\u003e2.4 In situ antimicrobial activities of herbs, spices and their components\u003c\/p\u003e \u003cp\u003e2.5 Mode of antimicrobial action\u003c\/p\u003e \u003cp\u003e2.6 Legislation and labelling\u003c\/p\u003e \u003cp\u003e2.7 Future trends\u003c\/p\u003e \u003cp\u003eChapter 3: The effect of natural antioxidants in herbs and spices on food shelf-life\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Reactions of spice antioxidants with natural food components\u003c\/p\u003e \u003cp\u003e3.3 Main changes in herb and spice antioxidants under different conditions\u003c\/p\u003e \u003cp\u003e3.4 Future trends and conclusions\u003c\/p\u003e \u003cp\u003eChapter 4: Health benefits of herbs and spices\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e4.1 Introduction\u003c\/p\u003e \u003cp\u003e4.2 Cancer preventive properties of herbs and spices\u003c\/p\u003e \u003cp\u003e4.3 Other health effects of herbs and spices\u003c\/p\u003e \u003cp\u003e4.4 Safety and toxicity\u003c\/p\u003e \u003cp\u003e4.5 Future trends\u003c\/p\u003e \u003cp\u003eChapter 5: Methods of analysis of herbs and spices\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 General analytical methods\u003c\/p\u003e \u003cp\u003e5.3 Extraction techniques: determining essential oil content of plant material\u003c\/p\u003e \u003cp\u003e5.4 Identifying the physical properties of essential oils\u003c\/p\u003e \u003cp\u003e5.5 Estimation of oleoresin in spices\u003c\/p\u003e \u003cp\u003e5.6 Antioxidant potential of plant extracts\u003c\/p\u003e \u003cp\u003e5.7 Estimation of fibre\u003c\/p\u003e \u003cp\u003eChapter 6: Ajowan\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 Production and trade\u003c\/p\u003e \u003cp\u003e6.3 Main uses in food and cosmetics\u003c\/p\u003e \u003cp\u003e6.4 Functional properties\u003c\/p\u003e \u003cp\u003e6.5 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 7: Aniseed\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Production and cultivation\u003c\/p\u003e \u003cp\u003e7.3 Main uses in food processing\u003c\/p\u003e \u003cp\u003e7.4 Functional properties\u003c\/p\u003e \u003cp\u003e7.5 Quality and regulatory issues\u003c\/p\u003e \u003cp\u003eChapter 8: Asafoetida\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 Chemical composition\u003c\/p\u003e \u003cp\u003e8.3 Cultivation and processing\u003c\/p\u003e \u003cp\u003e8.4 Quality issues\u003c\/p\u003e \u003cp\u003e8.5 Main uses of asafoetida\u003c\/p\u003e \u003cp\u003eChapter 9: Allspice\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Chemical composition\u003c\/p\u003e \u003cp\u003e9.3 Cultivation\u003c\/p\u003e \u003cp\u003e9.4 Main uses of allspice\u003c\/p\u003e \u003cp\u003e9.5 Functional properties\u003c\/p\u003e \u003cp\u003e9.6 Quality issues and adulteration\u003c\/p\u003e \u003cp\u003eChapter 10: Capers and caperberries\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e10.1 Introduction\u003c\/p\u003e \u003cp\u003e10.2 Chemical composition\u003c\/p\u003e \u003cp\u003e10.3 Cultivation of capers and caperberries\u003c\/p\u003e \u003cp\u003e10.4 Pests and diseases\u003c\/p\u003e \u003cp\u003e10.5 Main cultivars and world production and trade\u003c\/p\u003e \u003cp\u003e10.6 Post-harvest technology and uses in food processing\u003c\/p\u003e \u003cp\u003e10.7 Functional properties and health benefits\u003c\/p\u003e \u003cp\u003e10.8 Quality issues and future trends\u003c\/p\u003e \u003cp\u003eChapter 11: Caraway\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e11.1 Introduction\u003c\/p\u003e \u003cp\u003e11.2 Production and international trade\u003c\/p\u003e \u003cp\u003e11.3 Main uses in food\u003c\/p\u003e \u003cp\u003e11.4 Nutritional and functional benefits\u003c\/p\u003e \u003cp\u003e11.5 Toxicity\u003c\/p\u003e \u003cp\u003e11.6 Quality specifications\u003c\/p\u003e \u003cp\u003eChapter 12: Celery\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 Production and international trade\u003c\/p\u003e \u003cp\u003e12.3 Main products and uses in food\u003c\/p\u003e \u003cp\u003e12.4 Nutritional value and functional properties\u003c\/p\u003e \u003cp\u003e12.5 Quality specifications\u003c\/p\u003e \u003cp\u003eChapter 13: Chervil\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Production and cultivation of chervil\u003c\/p\u003e \u003cp\u003e13.3 Main uses of chervil\u003c\/p\u003e \u003cp\u003eChapter 14: Fennel and fennel seed\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e14.1 Introduction and description\u003c\/p\u003e \u003cp\u003e14.2 Chemical composition\u003c\/p\u003e \u003cp\u003e14.3 International trade, production and post-harvest processing\u003c\/p\u003e \u003cp\u003e14.4 Main uses of fennel in food\u003c\/p\u003e \u003cp\u003e14.5 Functional properties of fennel\u003c\/p\u003e \u003cp\u003e14.6 Toxicity and allergenicity\u003c\/p\u003e \u003cp\u003e14.7 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 15: Galangal\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e15.1 Introduction\u003c\/p\u003e \u003cp\u003e15.2 Functional properties\u003c\/p\u003e \u003cp\u003e15.3 Main uses of galangal\u003c\/p\u003e \u003cp\u003e15.4 Quality issues and adulteration\u003c\/p\u003e \u003cp\u003eChapter 16: Kaffir lime leaf\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e16.1 Introduction\u003c\/p\u003e \u003cp\u003e16.2 Cultivation and production\u003c\/p\u003e \u003cp\u003e16.3 Chemical composition\u003c\/p\u003e \u003cp\u003e16.4 Main uses and functional properties\u003c\/p\u003e \u003cp\u003eChapter 17: Lavender\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e17.1 Introduction\u003c\/p\u003e \u003cp\u003e17.2 Production\u003c\/p\u003e \u003cp\u003e17.3 Main uses in food processing, perfumery and paramedical spheres\u003c\/p\u003e \u003cp\u003e17.4 Functional properties and toxicity\u003c\/p\u003e \u003cp\u003e17.5 Quality issues and adulteration\u003c\/p\u003e \u003cp\u003eChapter 18: Lemongrass\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e18.1 Introduction\u003c\/p\u003e \u003cp\u003e18.2 Chemical composition\u003c\/p\u003e \u003cp\u003e18.3 Production\u003c\/p\u003e \u003cp\u003e18.4 Harvesting and processing\u003c\/p\u003e \u003cp\u003e18.5 Main uses of lemongrass\u003c\/p\u003e \u003cp\u003e18.6 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 19: Lovage\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e19.1 Introduction\u003c\/p\u003e \u003cp\u003e19.2 Chemical composition\u003c\/p\u003e \u003cp\u003e19.3 Cultivation and production\u003c\/p\u003e \u003cp\u003e19.4 Main uses in food\u003c\/p\u003e \u003cp\u003e19.5 Functional properties\u003c\/p\u003e \u003cp\u003eChapter 20: Nigella\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e20.1 Introduction and description\u003c\/p\u003e \u003cp\u003e20.2 Production and international trade\u003c\/p\u003e \u003cp\u003e20.3 Functional properties\u003c\/p\u003e \u003cp\u003e20.4 Toxicity\u003c\/p\u003e \u003cp\u003e20.5 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 21: Oregano\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e21.1 Introduction and description\u003c\/p\u003e \u003cp\u003e21.2 Production and cultivation\u003c\/p\u003e \u003cp\u003e21.3 Main uses in food processing and medicine\u003c\/p\u003e \u003cp\u003e21.4 Functional properties\u003c\/p\u003e \u003cp\u003e21.5 Quality specifications and commercial issues\u003c\/p\u003e \u003cp\u003eChapter 22: Poppy\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e22.1 Introduction and description\u003c\/p\u003e \u003cp\u003e22.2 Production, cultivation and chemical composition\u003c\/p\u003e \u003cp\u003e22.3 Main uses of poppy\u003c\/p\u003e \u003cp\u003e22.4 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 23: Sesame\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e23.1 Introduction\u003c\/p\u003e \u003cp\u003e23.2 Chemical composition\u003c\/p\u003e \u003cp\u003e23.3 Production: crop adaptation\u003c\/p\u003e \u003cp\u003e23.4 Cultivation\u003c\/p\u003e \u003cp\u003e23.5 Harvesting and post-harvest production\u003c\/p\u003e \u003cp\u003e23.6 Processing of sesame\u003c\/p\u003e \u003cp\u003e23.7 Main uses of sesame seed\u003c\/p\u003e \u003cp\u003e23.8 Quality issues\u003c\/p\u003e \u003cp\u003e23.9 Future trends\u003c\/p\u003e \u003cp\u003eChapter 24: Star anise\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e24.1 Introduction and description\u003c\/p\u003e \u003cp\u003e24.2 Oil extraction\u003c\/p\u003e \u003cp\u003e24.3 Physical properties and chemical constituents of star anise oil\u003c\/p\u003e \u003cp\u003e24.4 Quality issues and specifications\u003c\/p\u003e \u003cp\u003e24.5 Main uses of star anise\u003c\/p\u003e \u003cp\u003e24.6 World trade\u003c\/p\u003e \u003cp\u003eChapter 25: Tarragon\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e25.1 Introduction and description\u003c\/p\u003e \u003cp\u003e25.2 Cultivation and processing\u003c\/p\u003e \u003cp\u003e25.3 Main uses and functional properties\u003c\/p\u003e \u003cp\u003e25.4 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 26: Tamarind\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e26.1 Introduction\u003c\/p\u003e \u003cp\u003e26.2 Production and cultivation\u003c\/p\u003e \u003cp\u003e26.3 Main uses of tamarind products\u003c\/p\u003e \u003cp\u003e26.4 Functional properties\u003c\/p\u003e \u003cp\u003e26.5 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 27: Other herbs and spices: achiote to Szechuan pepper\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e27.1 Introduction\u003c\/p\u003e \u003cp\u003e27.2 Achiote (annatto)\u003c\/p\u003e \u003cp\u003e27.3 Chamomile\u003c\/p\u003e \u003cp\u003e27.4 Galanga\u003c\/p\u003e \u003cp\u003e27.5 Horseradish\u003c\/p\u003e \u003cp\u003e27.6 Hyssop\u003c\/p\u003e \u003cp\u003e27.7 Juniper berry\u003c\/p\u003e \u003cp\u003e27.8 Kokum and Malabar tamarind\u003c\/p\u003e \u003cp\u003e27 8.2 Related species\u003c\/p\u003e \u003cp\u003e27.9 Large cardamom\u003c\/p\u003e \u003cp\u003e27.10 Lemon balm\u003c\/p\u003e \u003cp\u003e27.11 Long pepper\u003c\/p\u003e \u003cp\u003e27.12 Szechuan pepper\u003c\/p\u003e \u003cp\u003eChapter 28: Other herbs and spices: mango ginger to wasabi\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e28.1 Introduction\u003c\/p\u003e \u003cp\u003e28.2 Mango ginger\u003c\/p\u003e \u003cp\u003e28.3 Fragrant pandan\u003c\/p\u003e \u003cp\u003e28.4 Pink peppercorn\u003c\/p\u003e \u003cp\u003e28.5 Rue\u003c\/p\u003e \u003cp\u003e28.6 Sumac\u003c\/p\u003e \u003cp\u003e28.7 Summer savory and winter savory\u003c\/p\u003e \u003cp\u003e28.8 Wasabi\u003c\/p\u003e \u003cp\u003e28.9 Less well-known spices and herbs\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649155059992,"sku":"9780081016176","price":150.48,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081016176_58900c24-06d7-4d76-9180-597f5996e065.jpg?v=1695004246","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/handbook-of-herbs-and-spices-paperback-9780081016176","provider":"Freshly Printed Books","version":"1.0","type":"link"}