Buch, Englisch, 624 Seiten
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
Buch, Englisch, 624 Seiten
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN: 978-0-08-101617-6
Verlag: Elsevier Science & Technology
Volume 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.
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.
- Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
- Begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production
- Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Volume 2
Chapter 1: Introduction to herbs and spices: medicinal uses and sustainable production
Abstract:
1.1 Introduction
1.2 Main uses of herbs and spices
1.3 Safety and efficacy issues: a phytochemical perspective
1.4 The structure of this book
Chapter 2: Herbs, spices and their active components as natural antimicrobials in foods
Abstract:
2.1 Introduction: a need for 'new' preservatives
2.2 Chemical composition of flavouring substances produced from herbs and spices
2.3 In vitro antimicrobial activities of herbs, spices and their components
2.4 In situ antimicrobial activities of herbs, spices and their components
2.5 Mode of antimicrobial action
2.6 Legislation and labelling
2.7 Future trends
Chapter 3: The effect of natural antioxidants in herbs and spices on food shelf-life
Abstract:
3.1 Introduction
3.2 Reactions of spice antioxidants with natural food components
3.3 Main changes in herb and spice antioxidants under different conditions
3.4 Future trends and conclusions
Chapter 4: Health benefits of herbs and spices
Abstract:
4.1 Introduction
4.2 Cancer preventive properties of herbs and spices
4.3 Other health effects of herbs and spices
4.4 Safety and toxicity
4.5 Future trends
Chapter 5: Methods of analysis of herbs and spices
Abstract:
5.1 Introduction
5.2 General analytical methods
5.3 Extraction techniques: determining essential oil content of plant material
5.4 Identifying the physical properties of essential oils
5.5 Estimation of oleoresin in spices
5.6 Antioxidant potential of plant extracts
5.7 Estimation of fibre
Chapter 6: Ajowan
Abstract:
6.1 Introduction
6.2 Production and trade
6.3 Main uses in food and cosmetics
6.4 Functional properties
6.5 Quality issues
Chapter 7: Aniseed
Abstract:
7.1 Introduction
7.2 Production and cultivation
7.3 Main uses in food processing
7.4 Functional properties
7.5 Quality and regulatory issues
Chapter 8: Asafoetida
Abstract:
8.1 Introduction
8.2 Chemical composition
8.3 Cultivation and processing
8.4 Quality issues
8.5 Main uses of asafoetida
Chapter 9: Allspice
Abstract:
9.1 Introduction
9.2 Chemical composition
9.3 Cultivation
9.4 Main uses of allspice
9.5 Functional properties
9.6 Quality issues and adulteration
Chapter 10: Capers and caperberries
Abstract:
10.1 Introduction
10.2 Chemical composition
10.3 Cultivation of capers and caperberries
10.4 Pests and diseases
10.5 Main cultivars and world production and trade
10.6 Post-harvest technology and uses in food processing
10.7 Functional properties and health benefits
10.8 Quality issues and future trends
Chapter 11: Caraway
Abstract:
11.1 Introduction
11.2 Production and international trade
11.3 Main uses in food
11.4 Nutritional and functional benefits
11.5 Toxicity
11.6 Quality specifications
Chapter 12: Celery
Abstract:
12.1 Introduction
12.2 Production and international trade
12.3 Main products and uses in food
12.4 Nutritional value and functional properties
12.5 Quality specifications
Chapter 13: Chervil
Abstract:
13.1 Introduction
13.2 Production and cultivation of chervil
13.3 Main uses of chervil
Chapter 14: Fennel and fennel seed
Abstract:
14.1 Introduction and description
14.2 Chemical composition
14.3 International trade, production and post-harvest processing
14.4 Main uses of fennel in food
14.5 Functional properties of fennel
14.6 Toxicity and allergenicity
14.7 Quality issues
Chapter 15: Galangal
Abstract:
15.1 Introduction
15.2 Functional properties
15.3 Main uses of galangal
15.4 Quality issues and adulteration
Chapter 16: Kaffir lime leaf
Abstract:
16.1 Introduction
16.2 Cultivation and production
16.3 Chemical composition
16.4 Main uses and functional properties
Chapter 17: Lavender
Abstract:
17.1 Introduction
17.2 Production
17.3 Main uses in food processing, perfumery and paramedical spheres
17.4 Functional properties and toxicity
17.5 Quality issues and adulteration
Chapter 18: Lemongrass
Abstract:
18.1 Introduction
18.2 Chemical composition
18.3 Production
18.4 Harvesting and processing
18.5 Main uses of lemongrass
18.6 Quality issues
Chapter 19: Lovage
Abstract:
19.1 Introduction
19.2 Chemical composition
19.3 Cultivation and production
19.4 Main uses in food
19.5 Functional properties
Chapter 20: Nigella
Abstract:
20.1 Introduction and description
20.2 Production and international trade
20.3 Functional properties
20.4 Toxicity
20.5 Quality issues
Chapter 21: Oregano
Abstract:
21.1 Introduction and description
21.2 Production and cultivation
21.3 Main uses in food processing and medicine
21.4 Functional properties
21.5 Quality specifications and commercial issues
Chapter 22: Poppy
Abstract:
22.1 Introduction and description
22.2 Production, cultivation and chemical composition
22.3 Main uses of poppy
22.4 Quality issues
Chapter 23: Sesame
Abstract:
23.1 Introduction
23.2 Chemical composition
23.3 Production: crop adaptation
23.4 Cultivation
23.5 Harvesting and post-harvest production
23.6 Processing of sesame
23.7 Main uses of sesame seed
23.8 Quality issues
23.9 Future trends
Chapter 24: Star anise
Abstract:
24.1 Introduction and description
24.2 Oil extraction
24.3 Physical properties and chemical constituents of star anise oil
24.4 Quality issues and specifications
24.5 Main uses of star anise
24.6 World trade
Chapter 25: Tarragon
Abstract:
25.1 Introduction and description
25.2 Cultivation and processing
25.3 Main uses and functional properties
25.4 Quality issues
Chapter 26: Tamarind
Abstract:
26.1 Introduction
26.2 Production and cultivation
26.3 Main uses of tamarind products
26.4 Functional properties
26.5 Quality issues
Chapter 27: Other herbs and spices: achiote to Szechuan pepper
Abstract:
27.1 Introduction
27.2 Achiote (annatto)
27.3 Chamomile
27.4 Galanga
27.5 Horseradish
27.6 Hyssop
27.7 Juniper berry
27.8 Kokum and Malabar tamarind
27 8.2 Related species
27.9 Large cardamom
27.10 Lemon balm
27.11 Long pepper
27.12 Szechuan pepper
Chapter 28: Other herbs and spices: mango ginger to wasabi
Abstract:
28.1 Introduction
28.2 Mango ginger
28.3 Fragrant pandan
28.4 Pink peppercorn
28.5 Rue
28.6 Sumac
28.7 Summer savory and winter savory
28.8 Wasabi
28.9 Less well-known spices and herbs
Index
