{"product_id":"handbook-of-herbs-and-spices-paperback-9780081016268","title":"Handbook of Herbs and Spices (Paperback \/ softback) 9780081016268","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\"\u003e9780081016268, 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\"\u003e640 pages\u003cbr\u003e24.4 x 17.5 x 3.9 cm, 1 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 good reference book for food processors and packers of herbs and spices.\" \u003cb\u003e--Food Technology\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.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. 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.With 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 1\u003c\/p\u003e \u003cp\u003eChapter 1: Introduction to herbs and spices: definitions, trade and applications\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e1.1 Definitions\u003c\/p\u003e \u003cp\u003e1.2 Trade in herbs and spices and trends in their use\u003c\/p\u003e \u003cp\u003e1.3 Herbs and spices in traditional medicine\u003c\/p\u003e \u003cp\u003e1.4 Herbs and spices in the food and beverage industries\u003c\/p\u003e \u003cp\u003e1.5 Herbs and spices in the cosmetics and perfumery industries\u003c\/p\u003e \u003cp\u003e1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices\u003c\/p\u003e \u003cp\u003e1.7 Production of quality herbs and spices\u003c\/p\u003e \u003cp\u003e1.8 The structure of this book\u003c\/p\u003e \u003cp\u003eAppendix 1 ISO list of plant species\u003c\/p\u003e \u003cp\u003eAppendix 2 Major spice-producing areas\u003c\/p\u003e \u003cp\u003eChapter 2: Quality specifications for herbs and spices\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e2.1 Introduction: defining quality\u003c\/p\u003e \u003cp\u003e2.2 Major international quality specifications\u003c\/p\u003e \u003cp\u003e2.2.1 Adulteration\u003c\/p\u003e \u003cp\u003e2.2.2 Prevention\u003c\/p\u003e \u003cp\u003e2.3 Product-specific quality parameters\u003c\/p\u003e \u003cp\u003e2.4 World spice organisations\u003c\/p\u003e \u003cp\u003e2.5 Quality management system (QMS)\u003c\/p\u003e \u003cp\u003e2.5.1 Senior management commitment\u003c\/p\u003e \u003cp\u003e2.6 Environmental safety: ISO 14001\u003c\/p\u003e \u003cp\u003eAppendix 1 Recommended analytical methods\u003c\/p\u003e \u003cp\u003eChapter 3: Quality indices for spice essential oils\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Major chemical constituents of spice essential oils\u003c\/p\u003e \u003cp\u003e3.3 The problem of adulteration\u003c\/p\u003e \u003cp\u003e3.3.1 Addition of synthetic flavourants\u003c\/p\u003e \u003cp\u003e3.4 Future trends\u003c\/p\u003e \u003cp\u003eChapter 4: Basil\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e4.1 Introduction: the origin of basil\u003c\/p\u003e \u003cp\u003e4.1.1 Definition of basil\u003c\/p\u003e \u003cp\u003e4.2 Chemical composition of the basil plant\u003c\/p\u003e \u003cp\u003e4.3 Production of basil\u003c\/p\u003e \u003cp\u003e4.4 Post-harvest handling and production of basil\u003c\/p\u003e \u003cp\u003e4.5 Main uses of basil\u003c\/p\u003e \u003cp\u003e4.6 Functional properties of basil\u003c\/p\u003e \u003cp\u003e4.7 Quality issues and toxicity\u003c\/p\u003e \u003cp\u003eChapter 5: Bay leaves\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 Cultivation, production and processing of bay leaves\u003c\/p\u003e \u003cp\u003e5.3 Chemical composition of bay leaves\u003c\/p\u003e \u003cp\u003e5.4 Functional properties of bay leaves\u003c\/p\u003e \u003cp\u003e5.5 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 6: Black pepper\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 Production and international trade of black pepper\u003c\/p\u003e \u003cp\u003e6.3 The black pepper plant and its varieties\u003c\/p\u003e \u003cp\u003e6.4 Cultivation of black pepper\u003c\/p\u003e \u003cp\u003e6.5 Chemical composition of black pepper\u003c\/p\u003e \u003cp\u003e6.6 Quality issues\u003c\/p\u003e \u003cp\u003e6.7 Industrial processing and value addition\u003c\/p\u003e \u003cp\u003e6.8 Functional properties of black pepper\u003c\/p\u003e \u003cp\u003e6.9 Use of black pepper in food\u003c\/p\u003e \u003cp\u003e6.10 Conclusion\u003c\/p\u003e \u003cp\u003e6.11 Source of further information\u003c\/p\u003e \u003cp\u003eChapter 7: Capsicum cultivars\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Production of capsicum cultivars\u003c\/p\u003e \u003cp\u003e7.3 Main uses in food processing\u003c\/p\u003e \u003cp\u003e7.4 Functional properties and toxicity\u003c\/p\u003e \u003cp\u003e7.5 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 8: Cardamom\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 Classification of cardamon\u003c\/p\u003e \u003cp\u003e8.3 Genetic improvement and varieties\u003c\/p\u003e \u003cp\u003e8.3.1 Clonal selection\u003c\/p\u003e \u003cp\u003e8.4 Production of cardamom: horticultural technologies and nursery management\u003c\/p\u003e \u003cp\u003e8.5 Production of cardamom: planting and aftercare\u003c\/p\u003e \u003cp\u003e8.6 Harvesting and post-harvest processing\u003c\/p\u003e \u003cp\u003e8.7 Other value-added products from cardamom\u003c\/p\u003e \u003cp\u003e8.8 Chemical structure and characteristics\u003c\/p\u003e \u003cp\u003e8.9 Major uses of cardamom\u003c\/p\u003e \u003cp\u003e8.10 Quality standards and grade specifications\u003c\/p\u003e \u003cp\u003e8.11 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 9: Chives\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Chemical composition and nutritional value\u003c\/p\u003e \u003cp\u003e9.3 Cultivation and production\u003c\/p\u003e \u003cp\u003e9.4 Varieties\u003c\/p\u003e \u003cp\u003eChapter 10: Cinnamon\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e10.1 Introduction\u003c\/p\u003e \u003cp\u003e10.2 Description of cinnamon\u003c\/p\u003e \u003cp\u003e10.3 Harvesting and production of cinnamon\u003c\/p\u003e \u003cp\u003e10.4 Quality issues\u003c\/p\u003e \u003cp\u003e10.5 Main uses in the food industry\u003c\/p\u003e \u003cp\u003e10.6 Functional properties and toxicology\u003c\/p\u003e \u003cp\u003eChapter 11: Cloves\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e11.1 Introduction\u003c\/p\u003e \u003cp\u003e11.2 Production and post-harvest processing\u003c\/p\u003e \u003cp\u003e11.3 Main uses in food processing\u003c\/p\u003e \u003cp\u003e11.4 Functional properties of cloves\u003c\/p\u003e \u003cp\u003e11.5 Toxicology of cloves\u003c\/p\u003e \u003cp\u003e11.6 Quality and regulatory issues\u003c\/p\u003e \u003cp\u003eChapter 12: Coriander\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 Chemical composition\u003c\/p\u003e \u003cp\u003e12.3 Cultivation of coriander\u003c\/p\u003e \u003cp\u003e12.4 Post-harvest management and processing\u003c\/p\u003e \u003cp\u003e12.5 Main uses of coriander\u003c\/p\u003e \u003cp\u003e12.6 Modern research into the medicinal properties of coriander\u003c\/p\u003e \u003cp\u003e12.7 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 13: Cumin\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Production of cumin\u003c\/p\u003e \u003cp\u003e13.3 Main uses of cumin in food processing\u003c\/p\u003e \u003cp\u003e13.4 Quality specifications\u003c\/p\u003e \u003cp\u003eChapter 14: Curry leaf\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e14.1 Introduction\u003c\/p\u003e \u003cp\u003e14.2 Cultivation and production of curry leaves\u003c\/p\u003e \u003cp\u003e14.3 Functional properties and uses of curry leaves\u003c\/p\u003e \u003cp\u003e14.4 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 15: Dill\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e15.1 Introduction\u003c\/p\u003e \u003cp\u003e15.2 Production and cultivation of dill\u003c\/p\u003e \u003cp\u003e15.3 Chemical composition\u003c\/p\u003e \u003cp\u003e15.4 Main uses of dill\u003c\/p\u003e \u003cp\u003e15.5 Quality issues and standards\u003c\/p\u003e \u003cp\u003eChapter 16: Fenugreek\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e16.1 Introduction\u003c\/p\u003e \u003cp\u003e16.2 Production and cultivation of fenugreek\u003c\/p\u003e \u003cp\u003e16.3 Chemical composition\u003c\/p\u003e \u003cp\u003e16.4 Functional properties and main uses of fenugreek\u003c\/p\u003e \u003cp\u003e16.5 Quality issues and standards\u003c\/p\u003e \u003cp\u003eChapter 17: Garlic\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e17.1 Introduction\u003c\/p\u003e \u003cp\u003e17.2 Chemical structure of garlic\u003c\/p\u003e \u003cp\u003e17.3 Production and processing of garlic\u003c\/p\u003e \u003cp\u003e17.4 Functional properties and toxicology\u003c\/p\u003e \u003cp\u003e17.5 Quality issues of dehydrated garlic\u003c\/p\u003e \u003cp\u003eChapter 18: Ginger\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e18.1 Introduction\u003c\/p\u003e \u003cp\u003e18.2 Products of ginger rhizomes\u003c\/p\u003e \u003cp\u003e18.3 Main uses and functional properties of ginger\u003c\/p\u003e \u003cp\u003eMedicinal uses\u003c\/p\u003e \u003cp\u003e18.4 Quality specifications\u003c\/p\u003e \u003cp\u003eChapter 19: Marjoram\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e19.1 Introduction\u003c\/p\u003e \u003cp\u003e19.2 Production, harvesting and post-harvest management\u003c\/p\u003e \u003cp\u003e19.3 Marjoram essential oil\u003c\/p\u003e \u003cp\u003e19.4 Main uses of marjoram\u003c\/p\u003e \u003cp\u003e19.5 Functional properties\u003c\/p\u003e \u003cp\u003e19.6 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 20: Mint\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e20.1 Introduction\u003c\/p\u003e \u003cp\u003e20.1.4 Chemical composition of Mentha species\u003c\/p\u003e \u003cp\u003e20.2 Production, cultivation and harvesting\u003c\/p\u003e \u003cp\u003e22.2.3 Climate\u003c\/p\u003e \u003cp\u003e20.2.8 Manures and fertilizers\u003c\/p\u003e \u003cp\u003e20.3 Production of mint essential oil and menthol crystals\u003c\/p\u003e \u003cp\u003e20.3.1 Crystallization\u003c\/p\u003e \u003cp\u003e20.4 Main uses of mint\u003c\/p\u003e \u003cp\u003e20.5 Improvements in quality and the impact of biotechnology\u003c\/p\u003e \u003cp\u003eChapter 21: Mustard\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e21.1 Introduction\u003c\/p\u003e \u003cp\u003e21.2 Chemical composition\u003c\/p\u003e \u003cp\u003e21.3 Production and cultivation\u003c\/p\u003e \u003cp\u003e21.4 Main uses of mustard\u003c\/p\u003e \u003cp\u003e21.5 Functional properties of mustard\u003c\/p\u003e \u003cp\u003e21.6 Quality specifications\u003c\/p\u003e \u003cp\u003eChapter 22: Nutmeg and mace\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e22.1 Introduction\u003c\/p\u003e \u003cp\u003e22.2 Production and chemical structure\u003c\/p\u003e \u003cp\u003e22.3 Main uses of nutmeg and mace\u003c\/p\u003e \u003cp\u003e22.4 Modern research into the functional properties of nutmeg and mace\u003c\/p\u003e \u003cp\u003e22.5 Quality issues and toxicity\u003c\/p\u003e \u003cp\u003eChapter 23: Onion\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e23.1 Introduction\u003c\/p\u003e \u003cp\u003e23.2 Chemical structure and influences on flavour\u003c\/p\u003e \u003cp\u003e23.3 Production and functional properties of onion\u003c\/p\u003e \u003cp\u003e23.4 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 24: Parsley\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e24.1 Introduction and description\u003c\/p\u003e \u003cp\u003e24.2 Production and cultivation\u003c\/p\u003e \u003cp\u003e24.3 Organic farming\u003c\/p\u003e \u003cp\u003e24.4 Environmental management systems\u003c\/p\u003e \u003cp\u003e24.5 Chemical composition of parsley\u003c\/p\u003e \u003cp\u003e24.6 Main uses of parsley\u003c\/p\u003e \u003cp\u003e24.7 Functional properties and toxicity\u003c\/p\u003e \u003cp\u003eChapter 25: Rosemary\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e25.1 Introduction\u003c\/p\u003e \u003cp\u003e25.2 Production and cultivation of rosemary\u003c\/p\u003e \u003cp\u003e25.3 Post-harvest technology and further processing\u003c\/p\u003e \u003cp\u003e25.4 Main uses of rosemary\u003c\/p\u003e \u003cp\u003e25.5 Toxicology and quality control\u003c\/p\u003e \u003cp\u003e25.6 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 26: Saffron\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e26.1 Introduction\u003c\/p\u003e \u003cp\u003e26.2 Chemical composition\u003c\/p\u003e \u003cp\u003e26.3 Production and distribution\u003c\/p\u003e \u003cp\u003e26.4 Functional properties and uses of saffron\u003c\/p\u003e \u003cp\u003e26.5 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 27: Thyme\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e27.1 Introduction\u003c\/p\u003e \u003cp\u003e27.2 Chemical composition of thyme\u003c\/p\u003e \u003cp\u003e27.3 Production of thyme\u003c\/p\u003e \u003cp\u003e27.3.3 Cultivation\u003c\/p\u003e \u003cp\u003e27.4 Main uses in food processing\u003c\/p\u003e \u003cp\u003e27.5 Functional properties and toxicity\u003c\/p\u003e \u003cp\u003e27.6 Quality issues\u003c\/p\u003e \u003cp\u003eChapter 28: Turmeric\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e28.1 Introduction\u003c\/p\u003e \u003cp\u003e28.2 Production of turmeric\u003c\/p\u003e \u003cp\u003e28.3 Quality specifications\u003c\/p\u003e \u003cp\u003e28.4 Functional properties and uses of turmeric\u003c\/p\u003e \u003cp\u003e28.5 Future trends\u003c\/p\u003e \u003cp\u003eChapter 29: Vanilla\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e29.1 Introduction and description\u003c\/p\u003e \u003cp\u003e29.2 Cultivation of vanilla\u003c\/p\u003e \u003cp\u003e29.3 Harvesting and post-production activities\u003c\/p\u003e \u003cp\u003e29.4 Main products and functional properties of vanilla\u003c\/p\u003e \u003cp\u003e29.5 Quality issues and adulteration\u003c\/p\u003e \u003cp\u003e29.6 Conservation and alternative methods for natural vanillin production\u003c\/p\u003e \u003cp\u003e29.7 Future trends\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":46649155780888,"sku":"9780081016268","price":124.89,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081016268_0ea4a8d4-e9b7-4c2c-b9ac-ab2edb344fd7.jpg?v=1695004218","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/handbook-of-herbs-and-spices-paperback-9780081016268","provider":"Freshly Printed Books","version":"1.0","type":"link"}