香草・スパイス・ハンドブック３ Handbook of Herbs and Spices (Woodhead Publishing Series in Food Science, Technology and Nutrition) 〈3〉

香草・スパイス・ハンドブック３<br>Handbook of Herbs and Spices (Woodhead Publishing Series in Food Science, Technology and Nutrition) 〈3〉

個数：

電子版価格
¥43,393

電子版あり

香草・スパイス・ハンドブック３
Handbook of Herbs and Spices (Woodhead Publishing Series in Food Science, Technology and Nutrition) 〈3〉

Peter, K. V. (EDT)

ウェブストア価格 ¥56,108（本体¥51,008）
Woodhead Pub Ltd（2006/08発売）
外貨定価 UK£ 182.50
ポイント 510pt

在庫がございません。海外の書籍取次会社を通じて出版社等からお取り寄せいたします。
通常6～9週間ほどで発送の見込みですが、商品によってはさらに時間がかかることもございます。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合がございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 568 p.
言語 ENG
商品コード 9781845690175
DDC分類 664.53

基本説明

The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. Contents: Detecting and controlling mycotoxin contamination of herbs and spices; Controlling pesticide and other residues in herbs and spices; Irradiation to decontaminate herbs and spices; Herbs, spices and gut health; Volatiles from herbs and spices; Asafoetida; Capers and Caperberries; Caraway; Celery; and more.

Full Description

Woodhead Publishing in Food Science, Technology and Nutrition'... a good reference book for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'... a standard reference for manufacturers who use herbs and spices in their products.'Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.

Part 1 Improving the safety of herbs and spicescontrolling mycotoxin contamination of herbs and spices; Controlling pesticide and other residues in herbs and spices; Irradiation to decontaminate herbs and spices; Other decontamination techniques for herbs and spices; Packaging and storage of herbs and spices; QA and HACCP systems in herb and spice production. Part 2 Herbs and spices as functional ingredients and flavourings: The range of medicinal herbs and spices; Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herbs, spices and gut health; Volatiles from herbs and spices. Part 3 Particular herbs and spices; Asafoetida; Capers and Caperberries; Carambola; Caraway; Cayenne/American pepper; Celeriac; Celery; Chives; Galanga; Galangal; Leek and Shallot; Lemon balm; Lemongrass; Long pepper; Lovage; Padan Wangi; Peppermint; Perilla; Potato onion (Multiplier onion); Spearmint.