Handbook of herbs and spices
Woodhead Publishing Ltd, September 2012, Pages: 624
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 by discussing 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.
- Herbs, spices and their active components as natural antimicrobials in foods
- Effect of natural antioxidants in herbs and spices on shelf life of foods
- Ajowan
- Aniseed
- Asafoetida
- Allspice
- Capers and caperberries
- Caraway
- Celery
- Chervil
- Fennel and fennel seed
- Galangal
- Kaffir lime leaf
- Lavender
- Lemongrass
- Lovage
- Nigella
- Oregano
- Poppy
- Sesame
- Star anise
- Tarragon
- Tamarind
- Other significant herbs and spices.
K V Peter is the Director of the World Noni Research Foundation, India and is the former Director of the Indian Institute of Spices Research.
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