Description
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.
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The reference for people involved in the study, cultivation, trade, and use of spices and herbs is written largely by scientists in plant and pharmaceutical sciences from India and other tropical countries. The first part deals with health benefits and the use of herbs and spices as antimicrobials and antioxidants; among the discussions are screening for health effects of herbs, and under-utilized herbs and spices. The second provides detailed information on individual spices, with a brief description, classification, production, cultivation, post-harvest handling, uses in food processing, the chemical structure and functional properties of important compounds extracted, and quality specification. Co-published by CRC Press and Woodhead Publishing. Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
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