Handbook of Herbs and Spices: Volume 2
Who Will Find This Book Essential? Vital and useful information on several popular essential oils and herbs covering everything about the plants and even information on adulturation. This book is the 'bible' and anyone working with the plants in the table of contents would value it. Product Description 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 increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential reference for manufacturers wishing to make the most of these important ingredients. The main body of the handbook consists of 15 chapters covering key spices and herbs. Chapters cover key issues from definition and classification to chemical structure, cultivation, uses in food processing, functional properties and quality issues. About the Editor 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. Table of Contents 1.0 Introduction 2.0 The functional role of herbal spices 3.0 Antimicrobials from herbs and spices 4.0 Screening for health effects of herbs 6.0 Ajowan 7.0 Allspice 8.0 Chervil 9.0 Coriander 10.0 Geranium 11.0 Lavender 12.0 Mustard 13.0 Nigella 14.0 Oregano 15.0 Parsley 16.0 Rosemary 17.0 Sesame 18.0 Star anise 19.0 Thyme 20.0 Vanilla
Handbook of Herbs and Spices: Volume 2
|
