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 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.

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 such issues as the medicinal uses of herbs and spices and their sustainable production
  • Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food

Readership

Manufacturers, food technologists and flavor/sensory specialists.

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Volume 2

Chapter 1: Introduction to herbs and spices: medicinal uses and sustainable production

Abstract:

1.1 Introduction

1.2 Main uses of herbs and spices

1.3 Safety and efficacy issues: a phytochemical perspective

1.4 The structure of this book

Chapter 2: Herbs, spices and their active components as natural antimicrobials in foods

Abstract:

2.1 Introduction: a need for ‘new’ preservatives

2.2 Chemical composition of flavouring substances produced from herbs and spices

2.3 In vitro antimicrobial activities of herbs, spices and their components

2.4 In situ antimicrobial activities of herbs, spices and their components

2.5 Mode of antimicrobial action

2.6 Legislation and labelling

2.7 Future trends

Chapter 3: The effect of natural antioxidants in herbs and spices on food shelf-life

Abstract:

3.1 Introduction

3.2 Reactions of spice antioxidants with natural food components

3.3 Main changes in herb and spice antioxidants under different conditions

3.4 Future trends and conclusions

Chapter 4: Health benefits of herbs and spices

Abstract:

4.1 Introduction

4.2 Cancer preventive properties of herbs and spices

4.3 Other health effects of herbs and spices

4.4 Safety and toxicity

4.5 Future trends

Chapter 5: Methods of analysis of herbs and spices

Abstract:

5.1 Introduction

5.2 General analytical methods

5.3 Extraction techniques: determining essential oil content of plant material

5.4 Identifying the physical properties of essential oils

5.5 Estimation of oleoresin in spices

5.6 Antioxidant potential of plant extracts

5.7 Estimation of fibre

Chap

Details

No. of pages:
624
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857095688
Print ISBN:
9780857090409
Print ISBN:
9780081016176

About the editor

Reviews

…a standard reference for manufacturers who use herbs and spices in their products., Food Review (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