Handbook of Herbs and Spices

ISBN-13: 9780081016176 / Angielski / Miękka / 2016 / 624 str.

K. V. Peter

Opis

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 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.

With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

• Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
• Begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production
• Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food

Recenzje

".a standard reference for manufacturers who use herbs and spices in their products." --Food Review

"A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction." --International Journal of Dairy Technology

Spis treści

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Volume 2

Chapter 1: Introduction to herbs and spices: medicinal uses and sustainable production

Abstract:

1.1 Introduction

1.2 Main uses of herbs and spices

1.3 Safety and efficacy issues: a phytochemical perspective

1.4 The structure of this book

Chapter 2: Herbs, spices and their active components as natural antimicrobials in foods

Abstract:

2.1 Introduction: a need for 'new' preservatives

2.2 Chemical composition of flavouring substances produced from herbs and spices

2.3 In vitro antimicrobial activities of herbs, spices and their components

2.4 In situ antimicrobial activities of herbs, spices and their components

2.5 Mode of antimicrobial action

2.6 Legislation and labelling

2.7 Future trends

Chapter 3: The effect of natural antioxidants in herbs and spices on food shelf-life

Abstract:

3.1 Introduction

3.2 Reactions of spice antioxidants with natural food components

3.3 Main changes in herb and spice antioxidants under different conditions

3.4 Future trends and conclusions

Chapter 4: Health benefits of herbs and spices

Abstract:

4.1 Introduction

4.2 Cancer preventive properties of herbs and spices

4.3 Other health effects of herbs and spices

4.4 Safety and toxicity

4.5 Future trends

Chapter 5: Methods of analysis of herbs and spices

Abstract:

5.1 Introduction

5.2 General analytical methods

5.3 Extraction techniques: determining essential oil content of plant material

5.4 Identifying the physical properties of essential oils

5.5 Estimation of oleoresin in spices

5.6 Antioxidant potential of plant extracts

5.7 Estimation of fibre

Chapter 6: Ajowan

Abstract:

6.1 Introduction

6.2 Production and trade

6.3 Main uses in food and cosmetics

6.4 Functional properties

6.5 Quality issues

Chapter 7: Aniseed

Abstract:

7.1 Introduction

7.2 Production and cultivation

7.3 Main uses in food processing

7.4 Functional properties

7.5 Quality and regulatory issues

Chapter 8: Asafoetida

Abstract:

8.1 Introduction

8.2 Chemical composition

8.3 Cultivation and processing

8.4 Quality issues

8.5 Main uses of asafoetida

Chapter 9: Allspice

Abstract:

9.1 Introduction

9.2 Chemical composition

9.3 Cultivation

9.4 Main uses of allspice

9.5 Functional properties

9.6 Quality issues and adulteration

Chapter 10: Capers and caperberries

Abstract:

10.1 Introduction

10.2 Chemical composition

10.3 Cultivation of capers and caperberries

10.4 Pests and diseases

10.5 Main cultivars and world production and trade

10.6 Post-harvest technology and uses in food processing

10.7 Functional properties and health benefits

10.8 Quality issues and future trends

Chapter 11: Caraway

Abstract:

11.1 Introduction

11.2 Production and international trade

11.3 Main uses in food

11.4 Nutritional and functional benefits

11.5 Toxicity

11.6 Quality specifications

Chapter 12: Celery

Abstract:

12.1 Introduction

12.2 Production and international trade

12.3 Main products and uses in food

12.4 Nutritional value and functional properties

12.5 Quality specifications

Chapter 13: Chervil

Abstract:

13.1 Introduction

13.2 Production and cultivation of chervil

13.3 Main uses of chervil

Chapter 14: Fennel and fennel seed

Abstract:

14.1 Introduction and description

14.2 Chemical composition

14.3 International trade, production and post-harvest processing

14.4 Main uses of fennel in food

14.5 Functional properties of fennel

14.6 Toxicity and allergenicity

14.7 Quality issues

Chapter 15: Galangal

Abstract:

15.1 Introduction

15.2 Functional properties

15.3 Main uses of galangal

15.4 Quality issues and adulteration

Chapter 16: Kaffir lime leaf

Abstract:

16.1 Introduction

16.2 Cultivation and production

16.3 Chemical composition

16.4 Main uses and functional properties

Chapter 17: Lavender

Abstract:

17.1 Introduction

17.2 Production

17.3 Main uses in food processing, perfumery and paramedical spheres

17.4 Functional properties and toxicity

17.5 Quality issues and adulteration

Chapter 18: Lemongrass

Abstract:

18.1 Introduction

18.2 Chemical composition

18.3 Production

18.4 Harvesting and processing

18.5 Main uses of lemongrass

18.6 Quality issues

Chapter 19: Lovage

Abstract:

19.1 Introduction

19.2 Chemical composition

19.3 Cultivation and production

19.4 Main uses in food

19.5 Functional properties

Chapter 20: Nigella

Abstract:

20.1 Introduction and description

20.2 Production and international trade

20.3 Functional properties

20.4 Toxicity

20.5 Quality issues

Chapter 21: Oregano

Abstract:

21.1 Introduction and description

21.2 Production and cultivation

21.3 Main uses in food processing and medicine

21.4 Functional properties

21.5 Quality specifications and commercial issues

Chapter 22: Poppy

Abstract:

22.1 Introduction and description

22.2 Production, cultivation and chemical composition

22.3 Main uses of poppy

22.4 Quality issues

Chapter 23: Sesame

Abstract:

23.1 Introduction

23.2 Chemical composition

23.3 Production: crop adaptation

23.4 Cultivation

23.5 Harvesting and post-harvest production

23.6 Processing of sesame

23.7 Main uses of sesame seed

23.8 Quality issues

23.9 Future trends

Chapter 24: Star anise

Abstract:

24.1 Introduction and description

24.2 Oil extraction

24.3 Physical properties and chemical constituents of star anise oil

24.4 Quality issues and specifications

24.5 Main uses of star anise

24.6 World trade

Chapter 25: Tarragon

Abstract:

25.1 Introduction and description

25.2 Cultivation and processing

25.3 Main uses and functional properties

25.4 Quality issues

Chapter 26: Tamarind

Abstract:

26.1 Introduction

26.2 Production and cultivation

26.3 Main uses of tamarind products

26.4 Functional properties

26.5 Quality issues

Chapter 27: Other herbs and spices: achiote to Szechuan pepper

Abstract:

27.1 Introduction

27.2 Achiote (annatto)

27.3 Chamomile

27.4 Galanga

27.5 Horseradish

27.6 Hyssop

27.7 Juniper berry

27.8 Kokum and Malabar tamarind

27 8.2 Related species

27.9 Large cardamom

27.10 Lemon balm

27.11 Long pepper

27.12 Szechuan pepper

Chapter 28: Other herbs and spices: mango ginger to wasabi

Abstract:

28.1 Introduction

28.2 Mango ginger

28.3 Fragrant pandan

28.4 Pink peppercorn

28.5 Rue

28.6 Sumac

28.7 Summer savory and winter savory

28.8 Wasabi

28.9 Less well-known spices and herbs

Index