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| Titre : | Handbook of Herbs and Spices Volume 1 |
| Auteurs : | K. Peter |
| Type de document : | document électronique |
| Editeur : | [S.l.] : Woodhead Publishing, 2012 |
| ISBN/ISSN/EAN : | 978-0-85709-039-3 |
| Index. décimale : | 664 (Technologie des aliments : pour l'utilisation domestique et la cuisine, voir 641.4-8) |
| Résumé : |
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavorants and colorants, they are increasingly being used for their natural preservative and potential health-promoting properties. This authoritative new edition, in two volumes, 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 and discusses their definition, trade and applications. The introduction concludes with a review of both the quality specifications for herbs and spices, and the quality indexes for spice essential oils. Chapters go 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 by considering its origins, chemical composition and classification as well as the cultivation, production and processing. Chapters conclude with an analysis of the herb's main uses, functional properties and toxicity. ### Review Praise for the first edition "a good reference book for food processors and packers of herbs and spices." -Food Technology "...a standard reference for manufactuers who use herbs and spices in their products." -Food Review ### About the Author Dr. K. V. Peter is Director of World Noni Research Foundation, India and is the former Director of the Indian Institute of Spices Research and Vice-Chancellor of Kerala Agricultural University, India. |
