Handbook of Herbs and Spices. Edition No. 2

  • ID: 2784367
  • Book
  • 1264 Pages
  • Elsevier Science and Technology
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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.
  • 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
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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.
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Peter, K. V.
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