The Resource Handbook of herbs and spices, edited by K.V. Peter

Handbook of herbs and spices, edited by K.V. Peter

Label
Handbook of herbs and spices
Title
Handbook of herbs and spices
Statement of responsibility
edited by K.V. Peter
Contributor
Subject
Genre
Language
eng
Summary
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 structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products
Cataloging source
KNOVL
Dewey number
664/.53
Illustrations
illustrations
Index
index present
LC call number
TP420
LC item number
.H47 2001eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Peter, K. V
Series statement
Woodhead Publishing series in food science and technology
http://library.link/vocab/subjectName
  • Herbs
  • Spices
  • Food industry and trade
Label
Handbook of herbs and spices, edited by K.V. Peter
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpHHSV0007/handbook-of-herbs?kpromoter=marc
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Dimensions
unknown
Extent
1 online resource (xiv, 319 pages)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781855735620
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)50266874
  • (OCoLC)ocm50266874
Label
Handbook of herbs and spices, edited by K.V. Peter
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpHHSV0007/handbook-of-herbs?kpromoter=marc
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Dimensions
unknown
Extent
1 online resource (xiv, 319 pages)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781855735620
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)50266874
  • (OCoLC)ocm50266874

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