Handbook of Herbs and Spices

Handbook of Herbs and Spices

1st Edition - August 13, 2012
There is a Newer Edition Available
  • Editor: K V Peter
  • Paperback ISBN: 9780081016268
  • eBook ISBN: 9780857095671

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Description

Herbs 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.

Key Features

  • 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 the definition, trade and applications of herbs and spices
  • Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils

Readership

Manufacturers, food technologists and flavor/sensory specialists

Table of Contents

  • Contributor contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition

    Volume 1

    Chapter 1: Introduction to herbs and spices: definitions, trade and applications

    Abstract:

    1.1 Definitions

    1.2 Trade in herbs and spices and trends in their use

    1.3 Herbs and spices in traditional medicine

    1.4 Herbs and spices in the food and beverage industries

    1.5 Herbs and spices in the cosmetics and perfumery industries

    1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices

    1.7 Production of quality herbs and spices

    1.8 The structure of this book

    Appendix 1 ISO list of plant species

    Appendix 2 Major spice-producing areas

    Chapter 2: Quality specifications for herbs and spices

    Abstract:

    2.1 Introduction: defining quality

    2.2 Major international quality specifications

    2.2.1 Adulteration

    2.2.2 Prevention

    2.3 Product-specific quality parameters

    2.4 World spice organisations

    2.5 Quality management system (QMS)

    2.5.1 Senior management commitment

    2.6 Environmental safety: ISO 14001

    Appendix 1 Recommended analytical methods

    Chapter 3: Quality indices for spice essential oils

    Abstract:

    3.1 Introduction

    3.2 Major chemical constituents of spice essential oils

    3.3 The problem of adulteration

    3.3.1 Addition of synthetic flavourants

    3.4 Future trends

    Chapter 4: Basil

    Abstract:

    4.1 Introduction: the origin of basil

    4.1.1 Definition of basil

    4.2 Chemical composition of the basil plant

    4.3 Production of basil

    4.4 Post-harvest handling and production of basil

    4.5 Main uses of basil

    4.6 Functional properties of basil

    4.7 Quality issues and toxicity

    Chapter 5: Bay leaves

    Abstract:

    5.1 Introduction

    5.2 Cultivation, production and processing of bay leaves

    5.3 Chemical composition of bay leaves

    5.4 Functional properties of bay leaves

    5.5 Quality issues

    Chapter 6: Black pepper

    Abstract:

    6.1 Introduction

    6.2 Production and international trade of black pepper

    6.3 The black pepper plant and its varieties

    6.4 Cultivation of black pepper

    6.5 Chemical composition of black pepper

    6.6 Quality issues

    6.7 Industrial processing and value addition

    6.8 Functional properties of black pepper

    6.9 Use of black pepper in food

    6.10 Conclusion

    6.11 Source of further information

    Chapter 7: Capsicum cultivars

    Abstract:

    7.1 Introduction

    7.2 Production of capsicum cultivars

    7.3 Main uses in food processing

    7.4 Functional properties and toxicity

    7.5 Quality issues

    Chapter 8: Cardamom

    Abstract:

    8.1 Introduction

    8.2 Classification of cardamon

    8.3 Genetic improvement and varieties

    8.3.1 Clonal selection

    8.4 Production of cardamom: horticultural technologies and nursery management

    8.5 Production of cardamom: planting and aftercare

    8.6 Harvesting and post-harvest processing

    8.7 Other value-added products from cardamom

    8.8 Chemical structure and characteristics

    8.9 Major uses of cardamom

    8.10 Quality standards and grade specifications

    8.11 Conclusion

    Chapter 9: Chives

    Abstract:

    9.1 Introduction

    9.2 Chemical composition and nutritional value

    9.3 Cultivation and production

    9.4 Varieties

    Chapter 10: Cinnamon

    Abstract:

    10.1 Introduction

    10.2 Description of cinnamon

    10.3 Harvesting and production of cinnamon

    10.4 Quality issues

    10.5 Main uses in the food industry

    10.6 Functional properties and toxicology

    Chapter 11: Cloves

    Abstract:

    11.1 Introduction

    11.2 Production and post-harvest processing

    11.3 Main uses in food processing

    11.4 Functional properties of cloves

    11.5 Toxicology of cloves

    11.6 Quality and regulatory issues

    Chapter 12: Coriander

    Abstract:

    12.1 Introduction

    12.2 Chemical composition

    12.3 Cultivation of coriander

    12.4 Post-harvest management and processing

    12.5 Main uses of coriander

    12.6 Modern research into the medicinal properties of coriander

    12.7 Quality issues

    Chapter 13: Cumin

    Abstract:

    13.1 Introduction

    13.2 Production of cumin

    13.3 Main uses of cumin in food processing

    13.4 Quality specifications

    Chapter 14: Curry leaf

    Abstract:

    14.1 Introduction

    14.2 Cultivation and production of curry leaves

    14.3 Functional properties and uses of curry leaves

    14.4 Conclusion

    Chapter 15: Dill

    Abstract:

    15.1 Introduction

    15.2 Production and cultivation of dill

    15.3 Chemical composition

    15.4 Main uses of dill

    15.5 Quality issues and standards

    Chapter 16: Fenugreek

    Abstract:

    16.1 Introduction

    16.2 Production and cultivation of fenugreek

    16.3 Chemical composition

    16.4 Functional properties and main uses of fenugreek

    16.5 Quality issues and standards

    Chapter 17: Garlic

    Abstract:

    17.1 Introduction

    17.2 Chemical structure of garlic

    17.3 Production and processing of garlic

    17.4 Functional properties and toxicology

    17.5 Quality issues of dehydrated garlic

    Chapter 18: Ginger

    Abstract:

    18.1 Introduction

    18.2 Products of ginger rhizomes

    18.3 Main uses and functional properties of ginger

    Medicinal uses

    18.4 Quality specifications

    Chapter 19: Marjoram

    Abstract:

    19.1 Introduction

    19.2 Production, harvesting and post-harvest management

    19.3 Marjoram essential oil

    19.4 Main uses of marjoram

    19.5 Functional properties

    19.6 Quality issues

    Chapter 20: Mint

    Abstract:

    20.1 Introduction

    20.1.4 Chemical composition of Mentha species

    20.2 Production, cultivation and harvesting

    22.2.3 Climate

    20.2.8 Manures and fertilizers

    20.3 Production of mint essential oil and menthol crystals

    20.3.1 Crystallization

    20.4 Main uses of mint

    20.5 Improvements in quality and the impact of biotechnology

    Chapter 21: Mustard

    Abstract:

    21.1 Introduction

    21.2 Chemical composition

    21.3 Production and cultivation

    21.4 Main uses of mustard

    21.5 Functional properties of mustard

    21.6 Quality specifications

    Chapter 22: Nutmeg and mace

    Abstract:

    22.1 Introduction

    22.2 Production and chemical structure

    22.3 Main uses of nutmeg and mace

    22.4 Modern research into the functional properties of nutmeg and mace

    22.5 Quality issues and toxicity

    Chapter 23: Onion

    Abstract:

    23.1 Introduction

    23.2 Chemical structure and influences on flavour

    23.3 Production and functional properties of onion

    23.4 Quality issues

    Chapter 24: Parsley

    Abstract:

    24.1 Introduction and description

    24.2 Production and cultivation

    24.3 Organic farming

    24.4 Environmental management systems

    24.5 Chemical composition of parsley

    24.6 Main uses of parsley

    24.7 Functional properties and toxicity

    Chapter 25: Rosemary

    Abstract:

    25.1 Introduction

    25.2 Production and cultivation of rosemary

    25.3 Post-harvest technology and further processing

    25.4 Main uses of rosemary

    25.5 Toxicology and quality control

    25.6 Conclusion

    Chapter 26: Saffron

    Abstract:

    26.1 Introduction

    26.2 Chemical composition

    26.3 Production and distribution

    26.4 Functional properties and uses of saffron

    26.5 Quality issues

    Chapter 27: Thyme

    Abstract:

    27.1 Introduction

    27.2 Chemical composition of thyme

    27.3 Production of thyme

    27.3.3 Cultivation

    27.4 Main uses in food processing

    27.5 Functional properties and toxicity

    27.6 Quality issues

    Chapter 28: Turmeric

    Abstract:

    28.1 Introduction

    28.2 Production of turmeric

    28.3 Quality specifications

    28.4 Functional properties and uses of turmeric

    28.5 Future trends

    Chapter 29: Vanilla

    Abstract:

    29.1 Introduction and description

    29.2 Cultivation of vanilla

    29.3 Harvesting and post-production activities

    29.4 Main products and functional properties of vanilla

    29.5 Quality issues and adulteration

    29.6 Conservation and alternative methods for natural vanillin production

    29.7 Future trends

    Index

Product details

  • No. of pages: 640
  • Language: English
  • Copyright: © Woodhead Publishing 2012
  • Published: August 13, 2012
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780081016268
  • eBook ISBN: 9780857095671

About the Editor

K V Peter