The Resource Handbook of herbs and spices, Volume 1, edited by K. V. Peter, (electronic resource)

Handbook of herbs and spices, Volume 1, edited by K. V. Peter, (electronic resource)

Label
Handbook of herbs and spices, Volume 1
Title
Handbook of herbs and spices
Title number
Volume 1
Statement of responsibility
edited by K. V. Peter
Contributor
Subject
Genre
Language
eng
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 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 spicesBegins with a discussion of the definition, trade and applications of herbs and spicesReviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
Member of
Cataloging source
MNU
Dewey number
664.53
Illustrations
illustrations
Index
index present
Intended audience
Scholarly & Professional
Intended audience source
Woodhead Publishing Limited
LC call number
TP420
LC item number
.H26 2012 vol. 1
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Peter, K. V
http://library.link/vocab/subjectName
  • Herbs
  • Spices
  • Food industry and trade
  • TECHNOLOGY & ENGINEERING / Food Science
  • Food industry and trade
  • Herbs
  • Spices
Label
Handbook of herbs and spices, Volume 1, edited by K. V. Peter, (electronic resource)
Link
http://libraries.ou.edu/access.aspx?url=http://www.sciencedirect.com/science/book/9780857090393
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Dimensions
unknown
Edition
2nd ed.
Extent
1 online resource.
Form of item
online
Isbn
9780857095671
Isbn Type
(electronic bk.)
Specific material designation
remote
System control number
  • 4441112-01okla_normanlaw
  • (SIRSI)4441112
  • (Sirsi) o830348499
Label
Handbook of herbs and spices, Volume 1, edited by K. V. Peter, (electronic resource)
Link
http://libraries.ou.edu/access.aspx?url=http://www.sciencedirect.com/science/book/9780857090393
Publication
Bibliography note
Includes bibliographical references and index
Dimensions
unknown
Edition
2nd ed.
Extent
1 online resource.
Form of item
online
Isbn
9780857095671
Isbn Type
(electronic bk.)
Specific material designation
remote
System control number
  • 4441112-01okla_normanlaw
  • (SIRSI)4441112
  • (Sirsi) o830348499

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