- The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing
- Incorporates safety issues, production, main uses and regulations
- Reviews the potential health benefits of herbs and spices
Table of Contents
- Part 1 Improving the safety of herbs and spices: Detecting and controlling mycotoxin contamination of herbs and spices; Controlling pesticide and other residues in herbs and spices; Irradiation to decontaminate herbs and spices; Other decontamination techniques for herbs and spices; Packaging and storage of herbs and spices; QA and HACCP systems in herb and spice production. Part 2 Herbs and spices as functional ingredients and flavourings: The range of medicinal herbs and spices; Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herbs, spices and gut health; Volatiles from herbs and spices. Part 3 Particular herbs and spices; Asafoetida; Capers and Caperberries; Carambola; Caraway; Cayenne/American pepper; Celeriac; Celery; Chives; Galanga; Galangal; Leek and Shallot; Lemon balm; Lemongrass; Long pepper; Lovage; Padan Wangi; Peppermint; Perilla; Potato onion (Multiplier onion); Spearmint.
- No. of pages: 568
- Language: English
- Copyright: © Woodhead Publishing 2006
- Published: August 25, 2006
- Imprint: Woodhead Publishing
- eBook ISBN: 9781845691714
About the Editor
K V Peter
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