Handbook of Herbs and Spices

ISBN-13: 9780081016268 / Angielski / Miękka / 2016 / 640 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 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.

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 the definition, trade and applications of herbs and spices
• Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils

Recenzje

".a good reference book for food processors and packers of herbs and spices." --Food Technology

"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 1

Chapter 1: Introduction to herbs and spices: definitions, trade and applications

Abstract:

1.1 Definitions

1.2 Trade in herbs and spices and trends in their use

1.3 Herbs and spices in traditional medicine

1.4 Herbs and spices in the food and beverage industries

1.5 Herbs and spices in the cosmetics and perfumery industries

1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices

1.7 Production of quality herbs and spices

1.8 The structure of this book

Appendix 1 ISO list of plant species

Appendix 2 Major spice-producing areas

Chapter 2: Quality specifications for herbs and spices

Abstract:

2.1 Introduction: defining quality

2.2 Major international quality specifications

2.2.1 Adulteration

2.2.2 Prevention

2.3 Product-specific quality parameters

2.4 World spice organisations

2.5 Quality management system (QMS)

2.5.1 Senior management commitment

2.6 Environmental safety: ISO 14001

Appendix 1 Recommended analytical methods

Chapter 3: Quality indices for spice essential oils

Abstract:

3.1 Introduction

3.2 Major chemical constituents of spice essential oils

3.3 The problem of adulteration

3.3.1 Addition of synthetic flavourants

3.4 Future trends

Chapter 4: Basil

Abstract:

4.1 Introduction: the origin of basil

4.1.1 Definition of basil

4.2 Chemical composition of the basil plant

4.3 Production of basil

4.4 Post-harvest handling and production of basil

4.5 Main uses of basil

4.6 Functional properties of basil

4.7 Quality issues and toxicity

Chapter 5: Bay leaves

Abstract:

5.1 Introduction

5.2 Cultivation, production and processing of bay leaves

5.3 Chemical composition of bay leaves

5.4 Functional properties of bay leaves

5.5 Quality issues

Chapter 6: Black pepper

Abstract:

6.1 Introduction

6.2 Production and international trade of black pepper

6.3 The black pepper plant and its varieties

6.4 Cultivation of black pepper

6.5 Chemical composition of black pepper

6.6 Quality issues

6.7 Industrial processing and value addition

6.8 Functional properties of black pepper

6.9 Use of black pepper in food

6.10 Conclusion

6.11 Source of further information

Chapter 7: Capsicum cultivars

Abstract:

7.1 Introduction

7.2 Production of capsicum cultivars

7.3 Main uses in food processing

7.4 Functional properties and toxicity

7.5 Quality issues

Chapter 8: Cardamom

Abstract:

8.1 Introduction

8.2 Classification of cardamon

8.3 Genetic improvement and varieties

8.3.1 Clonal selection

8.4 Production of cardamom: horticultural technologies and nursery management

8.5 Production of cardamom: planting and aftercare

8.6 Harvesting and post-harvest processing

8.7 Other value-added products from cardamom

8.8 Chemical structure and characteristics

8.9 Major uses of cardamom

8.10 Quality standards and grade specifications

8.11 Conclusion

Chapter 9: Chives

Abstract:

9.1 Introduction

9.2 Chemical composition and nutritional value

9.3 Cultivation and production

9.4 Varieties

Chapter 10: Cinnamon

Abstract:

10.1 Introduction

10.2 Description of cinnamon

10.3 Harvesting and production of cinnamon

10.4 Quality issues

10.5 Main uses in the food industry

10.6 Functional properties and toxicology

Chapter 11: Cloves

Abstract:

11.1 Introduction

11.2 Production and post-harvest processing

11.3 Main uses in food processing

11.4 Functional properties of cloves

11.5 Toxicology of cloves

11.6 Quality and regulatory issues

Chapter 12: Coriander

Abstract:

12.1 Introduction

12.2 Chemical composition

12.3 Cultivation of coriander

12.4 Post-harvest management and processing

12.5 Main uses of coriander

12.6 Modern research into the medicinal properties of coriander

12.7 Quality issues

Chapter 13: Cumin

Abstract:

13.1 Introduction

13.2 Production of cumin

13.3 Main uses of cumin in food processing

13.4 Quality specifications

Chapter 14: Curry leaf

Abstract:

14.1 Introduction

14.2 Cultivation and production of curry leaves

14.3 Functional properties and uses of curry leaves

14.4 Conclusion

Chapter 15: Dill

Abstract:

15.1 Introduction

15.2 Production and cultivation of dill

15.3 Chemical composition

15.4 Main uses of dill

15.5 Quality issues and standards

Chapter 16: Fenugreek

Abstract:

16.1 Introduction

16.2 Production and cultivation of fenugreek

16.3 Chemical composition

16.4 Functional properties and main uses of fenugreek

16.5 Quality issues and standards

Chapter 17: Garlic

Abstract:

17.1 Introduction

17.2 Chemical structure of garlic

17.3 Production and processing of garlic

17.4 Functional properties and toxicology

17.5 Quality issues of dehydrated garlic

Chapter 18: Ginger

Abstract:

18.1 Introduction

18.2 Products of ginger rhizomes

18.3 Main uses and functional properties of ginger

Medicinal uses

18.4 Quality specifications

Chapter 19: Marjoram

Abstract:

19.1 Introduction

19.2 Production, harvesting and post-harvest management

19.3 Marjoram essential oil

19.4 Main uses of marjoram

19.5 Functional properties

19.6 Quality issues

Chapter 20: Mint

Abstract:

20.1 Introduction

20.1.4 Chemical composition of Mentha species

20.2 Production, cultivation and harvesting

22.2.3 Climate

20.2.8 Manures and fertilizers

20.3 Production of mint essential oil and menthol crystals

20.3.1 Crystallization

20.4 Main uses of mint

20.5 Improvements in quality and the impact of biotechnology

Chapter 21: Mustard

Abstract:

21.1 Introduction

21.2 Chemical composition

21.3 Production and cultivation

21.4 Main uses of mustard

21.5 Functional properties of mustard

21.6 Quality specifications

Chapter 22: Nutmeg and mace

Abstract:

22.1 Introduction

22.2 Production and chemical structure

22.3 Main uses of nutmeg and mace

22.4 Modern research into the functional properties of nutmeg and mace

22.5 Quality issues and toxicity

Chapter 23: Onion

Abstract:

23.1 Introduction

23.2 Chemical structure and influences on flavour

23.3 Production and functional properties of onion

23.4 Quality issues

Chapter 24: Parsley

Abstract:

24.1 Introduction and description

24.2 Production and cultivation

24.3 Organic farming

24.4 Environmental management systems

24.5 Chemical composition of parsley

24.6 Main uses of parsley

24.7 Functional properties and toxicity

Chapter 25: Rosemary

Abstract:

25.1 Introduction

25.2 Production and cultivation of rosemary

25.3 Post-harvest technology and further processing

25.4 Main uses of rosemary

25.5 Toxicology and quality control

25.6 Conclusion

Chapter 26: Saffron

Abstract:

26.1 Introduction

26.2 Chemical composition

26.3 Production and distribution

26.4 Functional properties and uses of saffron

26.5 Quality issues

Chapter 27: Thyme

Abstract:

27.1 Introduction

27.2 Chemical composition of thyme

27.3 Production of thyme

27.3.3 Cultivation

27.4 Main uses in food processing

27.5 Functional properties and toxicity

27.6 Quality issues

Chapter 28: Turmeric

Abstract:

28.1 Introduction

28.2 Production of turmeric

28.3 Quality specifications

28.4 Functional properties and uses of turmeric

28.5 Future trends

Chapter 29: Vanilla

Abstract:

29.1 Introduction and description

29.2 Cultivation of vanilla

29.3 Harvesting and post-production activities

29.4 Main products and functional properties of vanilla

29.5 Quality issues and adulteration

29.6 Conservation and alternative methods for natural vanillin production

29.7 Future trends

Index