Handbook of Herbs and Spices

Häftad, Engelska, 2016

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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

Produktinformation

Utgivningsdatum2016-08-19
Mått175 x 245 x 39 mm
Vikt1 000 g
FormatHäftad
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor640
FörlagElsevier Science
ISBN9780081016268

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Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionVolume 1Chapter 1: Introduction to herbs and spices: definitions, trade and applicationsAbstract:1.1 Definitions1.2 Trade in herbs and spices and trends in their use1.3 Herbs and spices in traditional medicine1.4 Herbs and spices in the food and beverage industries1.5 Herbs and spices in the cosmetics and perfumery industries1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices1.7 Production of quality herbs and spices1.8 The structure of this bookAppendix 1 ISO list of plant speciesAppendix 2 Major spice-producing areasChapter 2: Quality specifications for herbs and spicesAbstract:2.1 Introduction: defining quality2.2 Major international quality specifications2.2.1 Adulteration2.2.2 Prevention2.3 Product-specific quality parameters2.4 World spice organisations2.5 Quality management system (QMS)2.5.1 Senior management commitment2.6 Environmental safety: ISO 14001Appendix 1 Recommended analytical methodsChapter 3: Quality indices for spice essential oilsAbstract:3.1 Introduction3.2 Major chemical constituents of spice essential oils3.3 The problem of adulteration3.3.1 Addition of synthetic flavourants3.4 Future trendsChapter 4: BasilAbstract:4.1 Introduction: the origin of basil4.1.1 Definition of basil4.2 Chemical composition of the basil plant4.3 Production of basil4.4 Post-harvest handling and production of basil4.5 Main uses of basil4.6 Functional properties of basil4.7 Quality issues and toxicityChapter 5: Bay leavesAbstract:5.1 Introduction5.2 Cultivation, production and processing of bay leaves5.3 Chemical composition of bay leaves5.4 Functional properties of bay leaves5.5 Quality issuesChapter 6: Black pepperAbstract:6.1 Introduction6.2 Production and international trade of black pepper6.3 The black pepper plant and its varieties6.4 Cultivation of black pepper6.5 Chemical composition of black pepper6.6 Quality issues6.7 Industrial processing and value addition6.8 Functional properties of black pepper6.9 Use of black pepper in food6.10 Conclusion6.11 Source of further informationChapter 7: Capsicum cultivarsAbstract:7.1 Introduction7.2 Production of capsicum cultivars7.3 Main uses in food processing7.4 Functional properties and toxicity7.5 Quality issuesChapter 8: CardamomAbstract:8.1 Introduction8.2 Classification of cardamon8.3 Genetic improvement and varieties8.3.1 Clonal selection8.4 Production of cardamom: horticultural technologies and nursery management8.5 Production of cardamom: planting and aftercare8.6 Harvesting and post-harvest processing8.7 Other value-added products from cardamom8.8 Chemical structure and characteristics8.9 Major uses of cardamom8.10 Quality standards and grade specifications8.11 ConclusionChapter 9: ChivesAbstract:9.1 Introduction9.2 Chemical composition and nutritional value9.3 Cultivation and production9.4 VarietiesChapter 10: CinnamonAbstract:10.1 Introduction10.2 Description of cinnamon10.3 Harvesting and production of cinnamon10.4 Quality issues10.5 Main uses in the food industry10.6 Functional properties and toxicologyChapter 11: ClovesAbstract:11.1 Introduction11.2 Production and post-harvest processing11.3 Main uses in food processing11.4 Functional properties of cloves11.5 Toxicology of cloves11.6 Quality and regulatory issuesChapter 12: CorianderAbstract:12.1 Introduction12.2 Chemical composition12.3 Cultivation of coriander12.4 Post-harvest management and processing12.5 Main uses of coriander12.6 Modern research into the medicinal properties of coriander12.7 Quality issuesChapter 13: CuminAbstract:13.1 Introduction13.2 Production of cumin13.3 Main uses of cumin in food processing13.4 Quality specificationsChapter 14: Curry leafAbstract:14.1 Introduction14.2 Cultivation and production of curry leaves14.3 Functional properties and uses of curry leaves14.4 ConclusionChapter 15: DillAbstract:15.1 Introduction15.2 Production and cultivation of dill15.3 Chemical composition15.4 Main uses of dill15.5 Quality issues and standardsChapter 16: FenugreekAbstract:16.1 Introduction16.2 Production and cultivation of fenugreek16.3 Chemical composition16.4 Functional properties and main uses of fenugreek16.5 Quality issues and standardsChapter 17: GarlicAbstract:17.1 Introduction17.2 Chemical structure of garlic17.3 Production and processing of garlic17.4 Functional properties and toxicology17.5 Quality issues of dehydrated garlicChapter 18: GingerAbstract:18.1 Introduction18.2 Products of ginger rhizomes18.3 Main uses and functional properties of gingerMedicinal uses18.4 Quality specificationsChapter 19: MarjoramAbstract:19.1 Introduction19.2 Production, harvesting and post-harvest management19.3 Marjoram essential oil19.4 Main uses of marjoram19.5 Functional properties19.6 Quality issuesChapter 20: MintAbstract:20.1 Introduction20.1.4 Chemical composition of Mentha species20.2 Production, cultivation and harvesting22.2.3 Climate20.2.8 Manures and fertilizers20.3 Production of mint essential oil and menthol crystals20.3.1 Crystallization20.4 Main uses of mint20.5 Improvements in quality and the impact of biotechnologyChapter 21: MustardAbstract:21.1 Introduction21.2 Chemical composition21.3 Production and cultivation21.4 Main uses of mustard21.5 Functional properties of mustard21.6 Quality specificationsChapter 22: Nutmeg and maceAbstract:22.1 Introduction22.2 Production and chemical structure22.3 Main uses of nutmeg and mace22.4 Modern research into the functional properties of nutmeg and mace22.5 Quality issues and toxicityChapter 23: OnionAbstract:23.1 Introduction23.2 Chemical structure and influences on flavour23.3 Production and functional properties of onion23.4 Quality issuesChapter 24: ParsleyAbstract:24.1 Introduction and description24.2 Production and cultivation24.3 Organic farming24.4 Environmental management systems24.5 Chemical composition of parsley24.6 Main uses of parsley24.7 Functional properties and toxicityChapter 25: RosemaryAbstract:25.1 Introduction25.2 Production and cultivation of rosemary25.3 Post-harvest technology and further processing25.4 Main uses of rosemary25.5 Toxicology and quality control25.6 ConclusionChapter 26: SaffronAbstract:26.1 Introduction26.2 Chemical composition26.3 Production and distribution26.4 Functional properties and uses of saffron26.5 Quality issuesChapter 27: ThymeAbstract:27.1 Introduction27.2 Chemical composition of thyme27.3 Production of thyme27.3.3 Cultivation27.4 Main uses in food processing27.5 Functional properties and toxicity27.6 Quality issuesChapter 28: TurmericAbstract:28.1 Introduction28.2 Production of turmeric28.3 Quality specifications28.4 Functional properties and uses of turmeric28.5 Future trendsChapter 29: VanillaAbstract:29.1 Introduction and description29.2 Cultivation of vanilla29.3 Harvesting and post-production activities29.4 Main products and functional properties of vanilla29.5 Quality issues and adulteration29.6 Conservation and alternative methods for natural vanillin production29.7 Future trendsIndex

"…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