Handbook of herbs and spices

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handbook of herbs and spices

Handbook of Herbs and Spices, Volume 2 by K.V. Peter

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.
File Name: handbook of herbs and spices.zip
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Published 26.12.2018

How to Add Flavor with Herbs and Spices

British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists.
K.V. Peter

Handbook of Herbs and Spices

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.

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This third volume of this comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colourings and flavourings and functional benefits are covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties and uses in food processing then follow. CONTENTS Part 1 Improving the safety of herbs and spices: Detecting and controlling mycotoxin contamination; Controlling pesticide and other residues; Irradiation to decontaminate herbs and spices; Other decontamination techniques; Packaging and storage Part 2 Herbs and spices as colourings and flavourings: Pigments from herbs and spices; Volatiles from herbs and spices; Quality testing of spice essential oils and oleoresins. Part 3 Functional benefits of herbs and spices: Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herb, spices and gut health. Read more

3 thoughts on “Handbook of Herbs and Spices, Volume 2 by K.V. Peter

  1. British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists.

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