Handbook of Herbs and Spices - 2nd Edition - ISBN: 9781782421528

Handbook of Herbs and Spices

2nd Edition

Authors: K. V. Peter
Hardcover ISBN: 9781782421528
Imprint: Woodhead Publishing
Published Date: 21st September 2012
Page Count: 1264
Sales tax will be calculated at check-out Price includes VAT/GST

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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.

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.

Key Features

  • Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
  • Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils

Table of Contents

Introduction to fermentation; Typical recombinant E. coli host cells and plasmids used; Generation of recombinant clone and working cell bank; Generation of inoculants for fed-batch culture; Fed-batch culture method; Analysis of growth and production data; Parametric analysis for periplasmic soluble production of recombinant product.

Details

No. of pages:
1264
Language:
English
Copyright:
© Woodhead Publishing 2012
Published:
Imprint:
Woodhead Publishing
Hardcover ISBN:
9781782421528

About the Author

K. V. Peter

Reviews

…a good reference book for food processors and packers of herbs and spices., Food Technology (review of the first edition)
A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction., International Journal of Dairy Technology

Ratings and Reviews