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Elsevier

Handbook of Herbs and Spices

Volume 2

  • 1st Edition - March 23, 2004
  • Latest edition
  • Editor: K. V. Peter
  • Language: English

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… Read more

Description

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.

Key features

  • 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

Table of contents

Part 1 General issues: The functional role of herbal spices; Herbs and spices and antimicrobials; Screening for health effects of herbs; Under-utilised herbs and spices. Part 2 Particular herbs and spices: Ajowan; Allspice; Chervil; Coriander; Geranium; Lavender; Mustard; Nigella; Oregano; Parsley; Rosemary; Sesame; Star anise; Thyme; Vanilla.

Review quotes

"Superb reading. …chapters are eye-openers and certainly give this subject a brand new image of importance as well as future applications in areas that have been previously neglected or ignored." —Food and Beverage Reporter

"This book from Woodhead Publishing, like its companion, is a standard reference for manufacturers who uses herbs and spices in their products, with chapters also detailing the functional and antimicrobial role of herbal spices." —Food Review

Product details

  • Edition: 1
  • Latest edition
  • Published: March 23, 2004
  • Language: English

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