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Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publsiher : Elsevier
  • Release : 21 September 2012
  • ISBN : 0857095684
  • Pages : 624 pages
  • Rating : 5/5 from 1 ratings
GET THIS BOOKHandbook of Herbs and Spices

Summary:
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


Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publisher : Elsevier
  • Release : 21 September 2012
GET THIS BOOKHandbook of Herbs and Spices

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

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Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publisher : Elsevier
  • Release : 17 August 2001
GET THIS BOOKHandbook of Herbs and Spices

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important

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Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publisher : Woodhead Publishing
  • Release : 25 August 2006
GET THIS BOOKHandbook of Herbs and Spices

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

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Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publisher : Elsevier
  • Release : 13 August 2012
GET THIS BOOKHandbook of Herbs and Spices

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.

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Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publisher : Elsevier
  • Release : 23 March 2004
GET THIS BOOKHandbook of Herbs and Spices

Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. Authoritative coverage of more than 50 major herbs and spices Provides detailed information on chemical structure, cultivation and definition Incorporates safety issues, production, main uses, health issues and regulations

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Handbook of Spices, Seasonings, and Flavorings, Second Edition

Handbook of Spices, Seasonings, and Flavorings, Second Edition
  • Author : Susheela Raghavan
  • Publisher : CRC Press
  • Release : 23 October 2006
GET THIS BOOKHandbook of Spices, Seasonings, and Flavorings, Second Edition

An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods. While many reference books on

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CRC Handbook of Medicinal Spices

CRC Handbook of Medicinal Spices
  • Author : James A. Duke
  • Publisher : CRC Press
  • Release : 27 September 2002
GET THIS BOOKCRC Handbook of Medicinal Spices

"Let food be your medicine, medicine your food."-Hippocrates, 2400 B.C.When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum, cinnamon, garlic, ginger

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Seasoning Savvy

Seasoning Savvy
  • Author : Alice Arndt
  • Publisher : CRC Press
  • Release : 19 December 2017
GET THIS BOOKSeasoning Savvy

A unique work dealing in-depth with flavor and flavorings! With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites. No other book supplies so much information about so many herbs

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Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publisher : Woodhead Publishing
  • Release : 31 August 2001
GET THIS BOOKHandbook of Herbs and Spices

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important

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Handbook of Industrial Seasonings

Handbook of Industrial Seasonings
  • Author : E. W. Underriner
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKHandbook of Industrial Seasonings

This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers. It also provides useful general technical information for those involved in purchasing and product devel opment in the retail trade. A general background to the seasoning industry is complemented by an in depth review of all the different ingredients and flavourings (natural

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Culinary Herbs and Spices of the World

Culinary Herbs and Spices of the World
  • Author : Ben-Erik van Wyk
  • Publisher : University of Chicago Press
  • Release : 26 September 2014
GET THIS BOOKCulinary Herbs and Spices of the World

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when

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Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector
  • Author : M Swainson
  • Publisher : Woodhead Publishing
  • Release : 15 November 2018
GET THIS BOOKSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations

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