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Full Description
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.
Contents
Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionVolume 2Chapter 1: Introduction to herbs and spices: medicinal uses and sustainable productionAbstract:1.1 Introduction1.2 Main uses of herbs and spices1.3 Safety and efficacy issues: a phytochemical perspective1.4 The structure of this bookChapter 2: Herbs, spices and their active components as natural antimicrobials in foodsAbstract:2.1 Introduction: a need for 'new' preservatives2.2 Chemical composition of flavouring substances produced from herbs and spices2.3 In vitro antimicrobial activities of herbs, spices and their components2.4 In situ antimicrobial activities of herbs, spices and their components2.5 Mode of antimicrobial action2.6 Legislation and labelling2.7 Future trendsChapter 3: The effect of natural antioxidants in herbs and spices on food shelf-lifeAbstract:3.1 Introduction3.2 Reactions of spice antioxidants with natural food components3.3 Main changes in herb and spice antioxidants under different conditions3.4 Future trends and conclusionsChapter 4: Health benefits of herbs and spicesAbstract:4.1 Introduction4.2 Cancer preventive properties of herbs and spices4.3 Other health effects of herbs and spices4.4 Safety and toxicity4.5 Future trendsChapter 5: Methods of analysis of herbs and spicesAbstract:5.1 Introduction5.2 General analytical methods5.3 Extraction techniques: determining essential oil content of plant material5.4 Identifying the physical properties of essential oils5.5 Estimation of oleoresin in spices5.6 Antioxidant potential of plant extracts5.7 Estimation of fibreChapter 6: AjowanAbstract:6.1 Introduction6.2 Production and trade6.3 Main uses in food and cosmetics6.4 Functional properties6.5 Quality issuesChapter 7: AniseedAbstract:7.1 Introduction7.2 Production and cultivation7.3 Main uses in food processing7.4 Functional properties7.5 Quality and regulatory issuesChapter 8: AsafoetidaAbstract:8.1 Introduction8.2 Chemical composition8.3 Cultivation and processing8.4 Quality issues8.5 Main uses of asafoetidaChapter 9: AllspiceAbstract:9.1 Introduction9.2 Chemical composition9.3 Cultivation9.4 Main uses of allspice9.5 Functional properties9.6 Quality issues and adulterationChapter 10: Capers and caperberriesAbstract:10.1 Introduction10.2 Chemical composition10.3 Cultivation of capers and caperberries10.4 Pests and diseases10.5 Main cultivars and world production and trade10.6 Post-harvest technology and uses in food processing10.7 Functional properties and health benefits10.8 Quality issues and future trendsChapter 11: CarawayAbstract:11.1 Introduction11.2 Production and international trade11.3 Main uses in food11.4 Nutritional and functional benefits11.5 Toxicity11.6 Quality specificationsChapter 12: CeleryAbstract:12.1 Introduction12.2 Production and international trade12.3 Main products and uses in food12.4 Nutritional value and functional properties12.5 Quality specificationsChapter 13: ChervilAbstract:13.1 Introduction13.2 Production and cultivation of chervil13.3 Main uses of chervilChapter 14: Fennel and fennel seedAbstract:14.1 Introduction and description14.2 Chemical composition14.3 International trade, production and post-harvest processing14.4 Main uses of fennel in food14.5 Functional properties of fennel14.6 Toxicity and allergenicity14.7 Quality issuesChapter 15: GalangalAbstract:15.1 Introduction15.2 Functional properties15.3 Main uses of galangal15.4 Quality issues and adulterationChapter 16: Kaffir lime leafAbstract:16.1 Introduction16.2 Cultivation and production16.3 Chemical composition16.4 Main uses and functional propertiesChapter 17: LavenderAbstract:17.1 Introduction17.2 Production17.3 Main uses in food processing, perfumery and paramedical spheres17.4 Functional properties and toxicity17.5 Quality issues and adulterationChapter 18: LemongrassAbstract:18.1 Introduction18.2 Chemical composition18.3 Production18.4 Harvesting and processing18.5 Main uses of lemongrass18.6 Quality issuesChapter 19: LovageAbstract:19.1 Introduction19.2 Chemical composition19.3 Cultivation and production19.4 Main uses in food19.5 Functional propertiesChapter 20: NigellaAbstract:20.1 Introduction and description20.2 Production and international trade20.3 Functional properties20.4 Toxicity20.5 Quality issuesChapter 21: OreganoAbstract:21.1 Introduction and description21.2 Production and cultivation21.3 Main uses in food processing and medicine21.4 Functional properties21.5 Quality specifications and commercial issuesChapter 22: PoppyAbstract:22.1 Introduction and description22.2 Production, cultivation and chemical composition22.3 Main uses of poppy22.4 Quality issuesChapter 23: SesameAbstract:23.1 Introduction23.2 Chemical composition23.3 Production: crop adaptation23.4 Cultivation23.5 Harvesting and post-harvest production23.6 Processing of sesame23.7 Main uses of sesame seed23.8 Quality issues23.9 Future trendsChapter 24: Star aniseAbstract:24.1 Introduction and description24.2 Oil extraction24.3 Physical properties and chemical constituents of star anise oil24.4 Quality issues and specifications24.5 Main uses of star anise24.6 World tradeChapter 25: TarragonAbstract:25.1 Introduction and description25.2 Cultivation and processing25.3 Main uses and functional properties25.4 Quality issuesChapter 26: TamarindAbstract:26.1 Introduction26.2 Production and cultivation26.3 Main uses of tamarind products26.4 Functional properties26.5 Quality issuesChapter 27: Other herbs and spices: achiote to Szechuan pepperAbstract:27.1 Introduction27.2 Achiote (annatto)27.3 Chamomile27.4 Galanga27.5 Horseradish27.6 Hyssop27.7 Juniper berry27.8 Kokum and Malabar tamarind27 8.2 Related species27.9 Large cardamom27.10 Lemon balm27.11 Long pepper27.12 Szechuan pepperChapter 28: Other herbs and spices: mango ginger to wasabiAbstract:28.1 Introduction28.2 Mango ginger28.3 Fragrant pandan28.4 Pink peppercorn28.5 Rue28.6 Sumac28.7 Summer savory and winter savory28.8 Wasabi28.9 Less well-known spices and herbsIndex
