Handbook of Herbs and Spices
by Peter, K. V.Format: eBook
Pub. Date: 1900-01-01
Publisher(s): ELSEVIER SCIENCE
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Summary
Covering thirty major herbs and spices, Handbook of Herbs and Spices is a comprehensive handbook for food processors. The first section of the book provides general information about the spices trade and also discusses quality and safety issues regarding herbs and spices in food processing. The second part addresses individual herbs and spices and pays particular attention to description, production, main uses, health, quality, and regulatory issues associated with each herb and spice.
Table of Contents
| List of contributors | p. x |
| Introduction | p. 1 |
| Introduction to herbs and spices | p. 1 |
| Uses of herbs and spices | p. 3 |
| Active plant constituents | p. 4 |
| The structure of this book | p. 5 |
| References | p. 8 |
| General issues | p. 9 |
| The functional role of herbal spices | p. 11 |
| Introduction | p. 11 |
| Classification | p. 12 |
| Production, consumption and processing | p. 13 |
| Functional properties | p. 15 |
| Sources of further information | p. 21 |
| Herbs and spices and antimicrobials | p. 22 |
| Introduction | p. 22 |
| Barriers to the use of herb and spice essential oils as antimicrobials in foods | p. 22 |
| Measuring antimicrobial activity | p. 23 |
| Studies in vitro | p. 26 |
| Applications in food systems | p. 27 |
| Mode of action and development of resistance | p. 32 |
| Legislation | p. 34 |
| Future prospects and multifactorial preservation | p. 34 |
| References | p. 34 |
| Screening for health effects of herbs | p. 41 |
| Introduction | p. 41 |
| Types of assays | p. 42 |
| Throughput vs content assays | p. 44 |
| Assay quality | p. 45 |
| Screening bio-active compounds | p. 45 |
| Screening experiments for anti-inflammatory properties | p. 46 |
| Future trends | p. 49 |
| Sources of further information | p. 51 |
| References | p. 51 |
| Under-utilized herbs and spices | p. 53 |
| Introduction | p. 53 |
| Sweet flag | p. 53 |
| Greater galangal | p. 60 |
| Angelica | p. 64 |
| Horseradish | p. 69 |
| Black caraway | p. 72 |
| Capers | p. 74 |
| Asafoetida | p. 77 |
| Hyssop | p. 81 |
| Galangal | p. 83 |
| Betel vine | p. 85 |
| Pomegranate | p. 89 |
| Summer savory | p. 91 |
| Winter savory | p. 94 |
| Other | p. 95 |
| References | p. 98 |
| Particular herbs and spices | p. 105 |
| Ajowan | p. 107 |
| Introduction and description | p. 107 |
| Production | p. 107 |
| Cultivation | p. 108 |
| Chemical structure | p. 109 |
| Main uses in food processing | p. 111 |
| Functional properties and toxicity | p. 112 |
| Quality issues | p. 113 |
| References | p. 115 |
| Allspice | p. 117 |
| Introduction and description | p. 117 |
| Production and trade | p. 119 |
| Chemical composition | p. 120 |
| Cultivation | p. 125 |
| Uses | p. 131 |
| Functional properties | p. 132 |
| Quality issues and adulteration | p. 134 |
| References | p. 138 |
| Chervil | p. 140 |
| Introduction and description | p. 140 |
| Cultivation and production technology | p. 141 |
| Uses | p. 143 |
| Sources of further information | p. 144 |
| Coriander | p. 145 |
| Introduction and description | p. 145 |
| Origin and distribution | p. 146 |
| Chemical composition | p. 146 |
| Cultivation and post-harvest practices | p. 147 |
| Uses | p. 149 |
| Diseases, pests and the use of pesticides | p. 149 |
| Quality issues | p. 151 |
| Value addition | p. 157 |
| Future research trends | p. 159 |
| References | p. 159 |
| Appendix I | p. 160 |
| Appendix II | p. 161 |
| Geranium | p. 162 |
| Introduction | p. 162 |
| Chemical composition | p. 162 |
| Production and cultivation | p. 163 |
| Main uses in food processing and perfumery | p. 166 |
| Functional properties | p. 167 |
| Quality issues and adulteration | p. 171 |
| References | p. 173 |
| Lavender | p. 179 |
| Introduction | p. 179 |
| Chemical composition | p. 179 |
| Production | p. 180 |
| Uses in food processing, perfumery and paramedical spheres | p. 182 |
| Functional properties and toxicity | p. 183 |
| Quality issues and adulteration | p. 188 |
| References | p. 190 |
| Mustard | p. 196 |
| Introduction and description | p. 196 |
| Chemical composition | p. 198 |
| Production and cultivation | p. 200 |
| Uses | p. 201 |
| Properties | p. 202 |
| Quality specifications | p. 204 |
| References | p. 204 |
| Nigella | p. 206 |
| Introduction and description | p. 206 |
| Chemical structure | p. 207 |
| Cultivation | p. 208 |
| Main uses in food processing | p. 209 |
| Functional properties and toxicity | p. 210 |
| Quality specifications and adulteration | p. 212 |
| References | p. 214 |
| Oregano | p. 215 |
| Introduction and description | p. 215 |
| Chemical structure | p. 216 |
| Production and cultivation | p. 219 |
| Main uses in food processing and medicine | p. 222 |
| Functional properties | p. 223 |
| Quality specifications and commercial issues | p. 225 |
| References | p. 226 |
| Parsley | p. 230 |
| Introduction and description | p. 230 |
| Chemical composition | p. 232 |
| Production and cultivation | p. 233 |
| Organic farming | p. 235 |
| General uses | p. 238 |
| Essential oils and their physicochemical properties | p. 239 |
| References | p. 241 |
| Rosemary | p. 243 |
| Introduction and description | p. 243 |
| Chemical composition | p. 244 |
| Production and cultivation | p. 245 |
| Post-harvest technology | p. 246 |
| Uses | p. 248 |
| Toxicology and disease | p. 251 |
| Conclusion | p. 252 |
| References | p. 252 |
| Sesame | p. 256 |
| Introduction | p. 256 |
| Chemical composition | p. 259 |
| Production | p. 268 |
| Processing | p. 275 |
| Uses | p. 279 |
| Future research needs | p. 283 |
| References | p. 284 |
| Star anise | p. 290 |
| Introduction, morphology and related species | p. 290 |
| Histology | p. 292 |
| Production and cultivation | p. 293 |
| Main uses | p. 294 |
| References | p. 295 |
| Thyme | p. 297 |
| Introduction | p. 297 |
| Chemical structure | p. 298 |
| Production | p. 303 |
| Main uses in food processing | p. 306 |
| Functional properties and toxicity | p. 310 |
| Quality specifications and issues | p. 313 |
| References | p. 318 |
| Vanilla | p. 322 |
| Introduction and description | p. 322 |
| Production and trade | p. 325 |
| Cultivation | p. 326 |
| Harvesting, yield and post-production activities | p. 330 |
| Uses | p. 338 |
| Vanilla products | p. 338 |
| Functional properties | p. 340 |
| Quality issues and adulteration | p. 340 |
| Improving production of natural vanillin | p. 346 |
| Future outlook | p. 348 |
| References | p. 349 |
| Index | p. 355 |
| Table of Contents provided by Rittenhouse. All Rights Reserved. |
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