This item is in: Food Science > Ingredients
Handbook of herbs and spices (Second edition) (Volume 1 edition)Edited by K V Peter, World Noni Research Foundation, India (formerly Director of the Indian Institute of Spices Research)
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 227
…a good reference book for food processors and packers of herbs and spices.
Food Technology (review of the first edition)
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
- 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
- each chapter provides detailed coverage of a single herb or spice, ranging from basil to vanilla
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.
ISBN 0 85709 039 9
ISBN-13: 978 0 85709 039 3
August 2012
640 pages 244 x 172mm hardback
£175.00 / US$300.00 / €210.00
Usually dispatched within 24 hours
About the editor
K V Peter is the Director of the World Noni Research Foundation, India and is the former Director of the Indian Institute of Spices Research.
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Contents
Introduction to herbs and spices: definitions, trade and applications
K V Peter, World Noni Research Foundation, India and M R Shylaja, Kerala Agricultural University, India
- Definitions
- Trade in herbs and spices and trends in their use
- Herbs and spices in traditional medicine
- Herbs and spices in the food and beverage industries
- Herbs and spices in the cosmetics and perfumery industries
- Modern research into the medicinal and nutraceutical properties of herbs and spices
- Production of quality herbs and spices
- The structure of this book
- Sources of further information
- References
- Appendix I
- Appendix II
Quality specifications for herbs and spices
S Clemenson, Frutarom (UK) Ltd, UK, M Muggeridge, Lion Foods, UK and M Clay, European Spices Association
- Introduction: defining quality
- Major international quality specifications
- Product specific quality parameters
- World spice associations
- Quality management system (QMS)
- Environmental safety: ISO
- References
- Appendix I: Recommended analytical methods
Quality indices for spice essential oils
M G Sajilata and R S Singhal, Institute of Chemical Technology, India
- Introduction
- Major chemical constituents of spice essential oils
- The problem of adulteration
- Future trends
- References
Basil
P Pushpangadan, Amity Institute for Herbal and Biotech Products Development, India, and V George, Amity Institute of Phytochemistry and Phytomedicine, India
- Introduction: the origin of basil
- Chemical composition of the basil plant
- Production of basil
- Post-harvest handling and production of basil
- Main uses of basil
- Functional properties of basil
- Quality issues and toxicity
- References
Bay leaves
A Sharma, J Singh and S Kumar, Central Institute of Medicinal and Aromatic Plants (CSIR), India
- Introduction
- Cultivation, production and processing of bay leaves
- Chemical composition of bay leaves
- Functional properties of bay leaves
- Quality issues
- References
Black pepper
P N Ravindran, Tata Global Beverages and J A Kallupurackal, Indian Institute of Spices Research, India
- Introduction
- Production and international trade of black pepper
- The pepper plant and its varieties
- Cultivation of pepper
- Chemical composition of black pepper
- Quality issues
- Industrial processing and value addition
- Functional properties of black pepper
- Use of pepper in food
- Conclusion
- Source of further information
- References
Capsicum cultivars
T G Berke, Seminis Vegetable Seeds, USA and S C Shieh, AVRDC: The World Vegetable Center, Taiwan
- Introduction
- Production of capsicum cultivars
- Main uses in food processing
- Functional properties and toxicity
- Quality issues
- References
Cardamom
V A Parthasarathy and D Prasath, Indian Institute of Spices Research, India
- Introduction
- Classification of cardamom
- Genetic improvement and varieties
- Production of cardamom: horticultural technologies and nursery management
- Production of cardamom: planting and aftercare
- Harvesting and post-harvest processing
- Other value added products from cardamom
- Chemical structure and characteristics
- Major uses of cardamom
- Quality standards and grade specifications
- Conclusion
- References
Chives
H Chen, Beijing Vegetable Research Centre, China
- Introduction
- Chemical composition and nutritional value
- Cultivation and production
- Varieties
- References and further reading
Cinnamon
J Thomas, Rubber Board, India and K M Kuruvilla, Indian Cardamom Research Institute, India
- Introduction
- Description of cinnamon
- Harvesting and production of cinnamon
- Quality issues
- Main uses in the food industry
- Functional properties and toxicology
- References
Cloves
N Nurdjannah and N Bermawie, Indonesian Agency for Agriculture Research and Development (IAARD), Indonesia
- Introduction
- Production and postharvest processing
- Main uses in food processing
- Functional properties of cloves
- Toxicology of cloves
- Quality and regulatory issues
- References
Coriander
M M Sharma and R K Sharma, Swami Keshwananda Rajasthan Agricultural University, India
- Introduction
- Chemical composition
- Cultivation of coriander
- Post-harvest management and processing
- Main uses of coriander
- Modern research into the medicinal properties of coriander
- Quality issues
- References
Cumin
Gh Amin, Tehran University of Medical Sciences, Iran
- Introduction
- Production of cumin
- Main uses of cumin in food processing
- Quality specifications
- References
Curry leaf
J Salikutty, Kerala Agricultural University, K V Peter, World Noni Research Foundation and M Divakaran, Providence Women’s College, India
- Introduction
- Chemical composition of curry leaves
- Cultivation and production
- Post harvest techniques
- Functional properties and uses of curry leaves
- Conclusion
- References
Dill
R Gupta, Zandu Pharmaceuticals, India, M M Anwer and Y K Sharma, National Research Centre on Seed Spices, India
- Introduction
- Production and cultivation of dill
- Chemical composition
- Main uses of dill
- Quality issues and standards
- References
Fenugreek
R K Kakani and M M Anwer, National Research Centre on Seed Spices, India
- Introduction
- Production and cultivation of fenugreek
- Chemical composition
- Functional properties and uses of fenugreek
- Quality issues and standards
- References
Garlic
U B Pandey, Jain Irrigation Systems Ltd, India
- Introduction
- Chemical structure of garlic
- Production and processing of garlic
- Functional properties and toxicology
- Quality issues of dehydrated garlic
- References
Ginger
P A Valsala, Kerala Agricultural University, India
- Introduction
- Products of ginger rhizomes
- ain uses and functional properties of gingerr
- Quality specifications
- References
Marjoram
V Krishnakumar and SN Potty, Central Plantation Crops Research Institute (ICAR), India
- Introduction
- Production, harvesting and post-harvest management
- Marjoram essential oil
- Main uses of marjoram in food
- Functional properties
- Quality issues
- References
Mint
S C Taneja and S Chandra, Indian Institute of Integrative Medicine (CSIR), India
- Introduction
- Production, cultivation and harvesting
- Production of mint essential oil and menthol crystals
- Main uses of mint
- Improvement in quality and the impact of biotechnology
- References
Mustard
J Thomas, Rubber Board, India, K M Kuruvilla and T K Hrideek, Indian Cardamom Research Institute, India
- Introduction
- Chemical composition
- Production and cultivation
- Main uses of mustard
- Functional properties of mustard
- Quality specifications
- References
Nutmeg and mace
J Rema and B Krishnamoorthy, Indian Institute of Spices Research, India
- Introduction
- Production and chemical structure
- Main uses of nutmeg and mace
- Modern research into the function properties of nutmeg and mace
- Quality issues and toxicity
- References
Onion
K E Lawande, National Research Centre for Onion and Garlic, India
- Introduction
- Chemical structure and influences on flavour
- Production and functional properties of onion
- Quality issues
- References
Parsley
D J Charles, Frontier Natural Products Co-op, USA
- Introduction and description
- Production and cultivation
- Organic farming
- Environmental management systems
- Chemical composition of parsley
- Main uses of parsley
- Functional properties and toxicity
- References
Rosemary
B Sasikumar, Indian Institute of Spices Research, India
- Introduction
- Production and cultivation of rosemary
- Post-harvest technology and further processing
- Main uses of rosemary
- Toxicology and quality control
- Conclusion
- References
Saffron
G L Alonso, A Zalacain and M Carmona, Universidad Castilla-La Mancha, Spain
- Introduction
- Chemical composition
- Production and distribution
- Functional properties and uses of saffron
- Quality issues
- References
Thyme
E Stahl-Biskup, University of Hamburg, Germany and R P Venskutonis, Kaunas University of Technology, Lithuania
- Introduction
- Chemical composition
- Production of thyme
- Main uses in food processing
- Functional properties and toxicity
- Quality issues
- References
Turmeric
B Sasikumar, Indian Institute of Spices Research, India
- Introduction
- Production of turmeric
- Quality specifications
- Functional properties and uses of turmeric
- Future trends
- References
Vanilla
C C de Guzman and R R Zara, University of the Philippines Los Baños, Philippines
- Introduction and description
- Cultivation of vanilla
- Harvesting and post-production activities
- Main products and functional properties of vanilla
- Quality issues and adulteration
- Conservation and alternative methods for natural vanillin production
- Future trends
- References