Handbook of Herbs and Spices

Volume 1
Erscheinungsjahr 2001
ISBN: 978-1-85573-562-0
Verlag: Woodhead Publishing

Buch, Englisch, 336 Seiten, Gewicht: 750 g

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including: - chemical structure
- cultivation
- post-harvest processing
- uses in food processing
- functional properties
- quality indices
- methods of analysis
The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

Autoren/Hrsg.

Peter, K. V.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Quality specifications for herbs and spices; Quality indices for spice essential oils; Organic spices; Aniseed; Bay leaves; Black pepper; Capisicum chillies, paprika, bird's eye chilli; Cardamom (small); Cardamom (large); Cinnamon; Clove; Cumin; Curry leaf; Dill; Garlic; Ginger; Kokam and combodge; Marjoram; Nutmeg and mace; Onion; Poppy; Rosemary and sage as antioxidants; Saffron; Tamarind; Turmeric.

Über Autor(innen)

Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University. He was formerly Director of the Indian Institute of Spices Research where he conducted ground-breaking research on such spices as black pepper and cardamom. Professor Peter was awarded the prestigious Rafi Ahamid Kidwai Award by the Indian Council of Agricultural Research for his contributions to spices research and the Recognition Award for his contributions to crop improvement by the National Academy of Agricultural Sciences.