Sale!

Handbook of Herbs and Spices Volume 1 1st Edition by K V Peter ISBN 1855735628 9781855735620

Original price was: $50.00.Current price is: $35.00.

Handbook of Herbs and Spices Volume 1 1st Edition K.V. Peter (Eds.) Digital Instant Download

Author(s): K.V. Peter (Eds.)
ISBN(s): 9781855735620, 1855735628
Edition: 1
File Details: PDF, 4.67 MB
Year: 2001
Language: english
SKU: EB-4676328 Categories: , Tag:

Handbook of Herbs and Spices Volume 1 1st Edition by K V Peter – Ebook PDF Instant Download/Delivery: 1855735628, 9781855735620
Full download Handbook of Herbs and Spices Volume 1 1st Edition after payment

Product details:

ISBN 10: 1855735628 
ISBN 13: 9781855735620
Author: K V Peter

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 ingredients. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:

  • chemical structure
  • cultivation
  • post-harvest processing
  • uses in food processing
  • functional properties
  • quality indices
  • methods of analysis

The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

Handbook of Herbs and Spices Volume 1 1st Table of contents:

Part I: General Aspects of Herbs and Spices

Chapter 1: Introduction to Herbs and Spices: Definitions, Trade, and Applications

  • 1.1 Definitions and Classification of Herbs and Spices
  • 1.2 Global Production and Trade
  • 1.3 Uses in the Food and Beverage Industries
  • 1.4 Medicinal and Traditional Uses
  • 1.5 Applications in Cosmetics and Perfumery

Chapter 2: Quality Specifications for Herbs and Spices

  • 2.1 Defining Quality: Physical, Chemical, and Microbiological Parameters
  • 2.2 International Quality Standards and Certifications (e.g., ISO, HACCP)
  • 2.3 Methods for Detecting Adulteration and Contamination
  • 2.4 Traceability and Authentication of Origin

Chapter 3: Quality Indices for Spice Essential Oils

  • 3.1 Introduction to Essential Oils and Oleoresins
  • 3.2 Major Chemical Constituents and their Role in Quality
  • 3.3 Analytical Methods for Quality Assessment (e.g., GC/MS)
  • 3.4 The Problem of Adulteration in Essential Oils

Chapter 4: Cultivation and Sustainable Production

  • 4.1 Agronomic Practices and Soil Management
  • 4.2 Integrated Pest and Disease Management
  • 4.3 Organic Production and Certification
  • 4.4 Harvesting and Post-Harvest Handling

Part II: Monographs of Key Herbs and Spices (A–Z)

Note: This section constitutes the core of the handbook, with each chapter dedicated to a single herb or spice. Volume 1 would cover a selection, while subsequent volumes would cover the rest alphabetically.

Chapter 5: Allspice (Pimenta dioica)

  • 5.1 Introduction, Origin, and Distribution
  • 5.2 Botany, Cultivation, and Varieties
  • 5.3 Chemical Composition and Main Constituents (e.g., Eugenol)
  • 5.4 Processing and Products (Ground, Whole, Essential Oil)
  • 5.5 Main Uses in Food Processing
  • 5.6 Functional Properties and Health Benefits
  • 5.7 Quality Issues and Adulteration

Chapter 6: Basil (Ocimum basilicum)

  • 6.1 Introduction, Origin, and Types of Basil
  • 6.2 Cultivation, Production, and Post-Harvest Handling
  • 6.3 Chemical Composition of Essential Oil
  • 6.4 Main Culinary and Industrial Uses
  • 6.5 Functional Properties and Toxicity

Chapter 7: Bay Leaves (Laurus nobilis)

  • 7.1 Introduction and Description
  • 7.2 Cultivation and Processing
  • 7.3 Chemical Composition and Functional Properties
  • 7.4 Main Uses and Quality Issues

Chapter 8: Black Pepper (Piper nigrum)

  • 8.1 Introduction, Origin, and Global Production
  • 8.2 The Black Pepper Plant and its Varieties
  • 8.3 Chemical Composition (e.g., Piperine)
  • 8.4 Post-Harvest Processing (Black, White, Green Pepper)
  • 8.5 Main Uses, Functional Properties, and Quality Control

Chapter 9: Capsicum: Chillies, Paprika, and Bell Pepper (Capsicum spp.)

  • 9.1 Introduction and Classification
  • 9.2 Cultivars, Production, and Processing
  • 9.3 Chemical Composition and Capsaicinoids
  • 9.4 Uses in Food and Nutraceuticals
  • 9.5 Quality Specifications and Spiciness Measurement (Scoville Scale)

Chapter 10: Cardamom (Elettaria cardamomum)

  • 10.1 Introduction and Types of Cardamom (Small and Large)
  • 10.2 Production, Cultivation, and Harvesting
  • 10.3 Chemical Composition and Aroma Compounds
  • 10.4 Post-Harvest Processing and Value-Added Products
  • 10.5 Main Uses and Functional Properties

Chapter 11: Cinnamon and Cassia (Cinnamomum spp.)

  • 11.1 Introduction, Origin, and Species
  • 11.2 Cultivation, Production, and Bark Processing
  • 11.3 Chemical Composition and Cinnamaldehyde
  • 11.4 Main Uses, Functional Properties, and Health Effects
  • 11.5 Quality Issues and Adulteration

Chapter 12: Clove (Syzygium aromaticum)

  • 12.1 Introduction and Description
  • 12.2 Production and Trade
  • 12.3 Chemical Composition (e.g., Eugenol) and Uses
  • 12.4 Functional Properties and Quality Specifications

Chapter 13: Coriander (Coriandrum sativum)

  • 13.1 Introduction and Description
  • 13.2 Cultivation, Harvesting, and Post-Harvest Practices
  • 13.3 Chemical Composition of Seeds and Leaves
  • 13.4 Main Uses and Value Addition

Chapter 14: Cumin (Cuminum cyminum)

  • 14.1 Introduction and Description
  • 14.2 Production and Uses in Food Processing
  • 14.3 Quality Specifications

Chapter 15: Dill (Anethum graveolens)

  • 15.1 Introduction and Description
  • 15.2 Cultivation and Production Technology
  • 15.3 Main Uses of Dill and its Components

Chapter 16: Fenugreek (Trigonella foenum-graecum)

  • 16.1 Introduction and Description
  • 16.2 Cultivation, Production, and Chemical Composition
  • 16.3 Functional Properties and Main Uses

Chapter 17: Garlic (Allium sativum)

  • 17.1 Introduction and Production
  • 17.2 Chemical Composition (e.g., Alliin)
  • 17.3 Main Uses and Functional Properties

Chapter 18: Ginger (Zingiber officinale)

  • 18.1 Introduction, Production, and Cultivars
  • 18.2 Chemical Composition (e.g., Gingerols and Shogaols)
  • 18.3 Processing and Products (Dried, Powdered, Essential Oil)
  • 18.4 Main Uses and Health Benefits

People also search for Handbook of Herbs and Spices Volume 1 1st:

    
handbook of herbs and spices volume 1
    
handbook of herbs and spices volume 1 pdf
    
the complete book of herbs and spices pdf
    
handbook of medicinal herbs pdf
    
handbook of herbs and spices volume 3

 

Tags: K V Peter, Herbs, Spices