This item is in: Food Science > Ingredients
Handbook of herbs and spices (Volume 3) (1st edition)Edited by K V Peter, Kerala Agricultural University, India
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 127
…a valuable source of information for stakeholders dealing with harvesting, processing, application and distribution of herbs and spices all over the world.
Journal of Food and Nutrition Research
- the final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing
- incorporates safety issues, production, main uses and regulations
- reviews the potential health benefits of herbs and spices
- consolidates the three-volume series
Woodhead Publishing in Food Science, Technology and Nutrition
‘… a good reference book for food processors and packers of herbs and spices.’
Food Technology (of Volume 1)
‘… a standard reference for manufacturers who use herbs and spices in their products.’
Food Trade Review (of Volume 2)
The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.
The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.
ISBN 1 84569 017 6
ISBN-13: 978 1 84569 017 5
August 2006
568 pages 244 x 172mm hardback
£175.00 / US$300.00 / €210.00
Usually dispatched within 24 hours
About the editor
Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University, India. He was formerly Director of the Indian Institute of Spices Research. Professor Peter has been awarded the prestigious Rafi Ahamid Award by the Indian Council of Agricultural Research and the Recognition Award by the Indian National Academy of Agricultural Sciences.
Titles which may also be of interest:
Handbook of food safety in spices
Contents
PART 1 IMPROVING THE SAFETY OF HERBS AND SPICES
PART 2 HERBS AND SPICES AS FUNCTIONAL INGREDIENTS AND FLAVOURINGS
PART 3 PARTICULAR HERBS AND SPICES
PART 1 IMPROVING THE SAFETY OF HERBS AND SPICES
Detecting and controlling mycotoxin contamination of herbs and spices
D Heperkan, Istanbul Technical University, Turkey
- Introduction
- Naturally occurring mycotoxins in herbs and spices
- Mycobiota of spices and herbs and possible mycotoxin production
- Detecting mycotoxins in herbs and spices
- Preventing and controlling mycotoxin contamination
- Future trends
- Sources of further information
- References
Controlling pesticide and other residues in herbs and spices
K Venugopal, AVT McCormick Ingredients Ltd, India
- Introduction
- The regulation of pesticide residues
- Analytical methods for detecting pesticide residues
- Control of pesticide residues in herbs and spices
- Integrated pest management and organic production
- Acknowledgements
- References
Irradiation to decontaminate herbs and spices
A Sharma, Bhabha Atomic Research Centre, India
- Introduction
- Quality considerations
- Application of ionizing radiation
- Nutritional and safety aspects
- International approval
- SPS application to boost international trade
- Detection of irradiated spices and herbs
- References
Other decontamination techniques for herbs and spices
C K George, Peermade Development Society, India
- Introduction
- Preventive measures against contamination
- Organic production
- GAP, GMP, ISO 9000 and HACCP
- Decontamination techniques
- Sterilization of Herbs and Spices
- Detoxification
- Sources of further information and advice
- References
Packaging and storage of herbs and spices
K King, Gourmet Garden, Australia
- Introduction
- Consumer trends driving innovation
- Herb and spice product formats and packaging techniques
- Essential oils
- Oleoresins
- Storage requirements for fresh and dried herbs and spices
- Types of packaging materials
- Printing
- Microbiological safety of herbs and spices
- New packaging material used in herbs and spices
- Future trends
- References
QA and HACCP systems in herb and spice production
C Kehler, Spice and natural health coalition and J Schooley, Ontario Ministry of Agriculture, Canada
- Introduction
- HACCP planning for herb and spice production
- Plant identification practice
- Future trends
- References
PART 2 HERBS AND SPICES AS FUNCTIONAL INGREDIENTS AND FLAVOURINGS
The range of medicinal herbs and spices
T S C Li, Pacific Agri-Food Research Centre, Canada
- Introduction
- The role of medicinal herbs and spices
- Major constituents and therapeutic uses of medicinal herbs and spices
- Future trends
- Sources of further information
- References
Herbs, spices and cardiovascular disease
H Collin, University of Liverpool, UK
- Introduction
- Chemical composition of herbs and spices
- Herbs, spices and cardiovascular disease
- Measurement of antioxidants
- Complex mixtures versus single compounds
- Conclusions
- References
Herbs, spices and cancer
S Maiti and K A Geetha, National Research Centre for Medicinal and Aromatic plants, India
- Introduction
- What is Cancer? Cancer therapy in modern medicine
- Complimentary and alternative medicines (CAM)
- Mechanism of action of herbs and spices
- Evidence supporting the functional benefits of herbs and spices
- Botany of some important herbs in cancer therapy
- References
Herbs, spices and gut health
C Tassou, National Agricultural Research Foundation, Greece
- Introduction
- Herbs and spices as digestive stimulants
- The effects of herbs and spices on enteric bacterial pathogens
- Herbs and spices as growth promoters in animal studies
- Anti-inflammatory activity
- Effect on gut-immunity
- Adverse effects
- Future trends
- Sources of further information
- References
Volatiles from herbs and spices
T J Zachariah and N K Leela, Indian Institute of Spices Research, India
- Introduction
- Classification of volatiles
- Biosyntheses of the components of volatile oils
- Volatiles and plant sources
- References
PART 3 PARTICULAR HERBS AND SPICES
Asafoetida
C K George, Peermade Development Society, India
- Introduction
- World trade
- Chemical constituents
- Extraction
- Processing
- Quality issues
- Main uses
- References
Capers and Caperberries
G O Sozzi, University of Buenos Aires and CONICET and A R Vicente, CONICET-UNLP, Argentina
- Introduction: brief description
- Chemical composition
- Cultivation and production
- Uses in food processing
- Functional and health benefits
- Quality issues and future trends
- References
Carambola
K N Babu and D Minoo, Indian Institute of Spices and Research and K V Tushar and P N Ravindran, Centre for Medicinal Plants Research, India
- Introduction
- Description
- Origin and distribution
- Cultivars and Varieties
- Climate
- Propagation
- Planting
- Soils, water and nutrients
- Pests and diseases
- Harvesting and yield
- Quality issues
- Food uses
- Food value
- Medicinal uses
- Other uses
- References
Caraway
S K Malhotra, National Research Centre on Seed Spices, India
- Introduction
- Cultivation
- Chemical structure
- Main uses in food processing
- Functional properties
- Toxicity
- Quality specifications
- References
Cayenne/American pepper
S Kumar, R Kumar and J Singh, Indian Institute of Vegetable Research, India
- Introduction
- The genus Capsicum
- Pod types and quality breeding goals
- Uses in food processing
- Cultivation
- Conclusions
- References
Celeriac
A A Farooqi, C Kathiresan and K N Srinivasappa, University of Agricultural Sciences, India
- Introduction and description
- Production
- References
Celery
S K Malhotra, National Research Centre on Seed Spices, India
- Introduction
- Cultivation
- Post-harvest handling
- Cultivars
- Chemical structure
- Main uses in food processing
- Functional properties
- Quality specifications
- References
Chives
C Hang, Beijing Vegetable Research Centre, China
- Introduction
- Chemical composition and nutritional value
- Cultivation and production
- Varieties
- References
Galanga
P N Ravindran and G S Pillai, Centre for Medicinal Plants Research, India
- Introduction
- Cultivation and production
- Tissue culture studies
- Functional properties
- Chemistry
- Uses K rotunda
- References
Galangal
P N Ravindran and I Balachandran, Centre for Medicinal Plants Research, India
- Introduction
- Production
- Molecular pharmacology
- Functional properties
- Alpinia officinarum Hance
- (Lesser galangal, Chinese ginger)
- Alpinia calcarata (Lesser galangal)
- References
Leek and Shallot
K R M Swamy and R Veere Gowda, Indian Institute of Horticultural Research, India
- Introduction
- Leek: Introduction
- Cultivation and production
- Uses in food industry/processing
- Functional properties
- Quality issues
- Shallot
- Cultivation and production
- Uses in food industry/processing
- Quality issues
- References
Lemon balm
H Turhan, Canakkale Onsekiz Mart University, Turkey
- Introduction
- Chemical composition
- Cultivation and production
- Main uses
- Functional/health benefits
- Quality issues
- References
Lemongrass
B P Skaria, P P Joy, S Mathew and G Mathew, Aromatic and Medicinal Plants Research Centre, India
- Introduction
- Species and varieties
- Origin and distribution
- Cultivation and processing
- Physiology and Biochemistry
- Chemical composition
- Uses in food processing
- Functional properties
- Quality issues
- References
Long pepper
K Nirmal Babu and M Divakaran, Indian Institute of Spices Research and P N Ravindran, Centre for Medicinal Plants research and K V Peter, Kerala Agricultural University, India.
- Introduction
- Chemical composition of long pepper
- Uses
- Cultivation
- Quality specifications
- Biotechnology
- Future
- References
Lovage
M H Mirjalili, Shahid Beheshti University and J Javanmardi, Shiraz University, Iran
- Introduction
- Chemical composition
- Cultivation and production
- Use in food
- Functional/health benefits
- References
Padan Wangi
S Wongpornchai, Chiang Main University, Thailand
- Description
- Cultivation, production and processing
- Chemical structure
- Uses in food
- Functional properties
- References
Peppermint
P Pushpangadan and S K Tewari, National Botanical Research Institute, India
- Introduction
- Description
- Cultivation and production
- Chemical composition
- Commercial uses
- Quality issues
- References
Perilla
P N Ravindran, Centre for Medicinal Plants Research and M Shylaja, Providence Women’s College, India
- Introduction
- Crop production and management
- Chemical composition
- Biotechnological approaches
- Functional properties and pharmacological studies
- References
Potato onion (Multiplier onion)
U B Pandey, National Horticultural Research and Development Foundation, India
- Introduction
- Chemical composition and uses
- Production
- Uses in food processing
- Medicinal properties
- Toxicity
- Quality
- References
Spearmint
N K Patra, Central Institute of Medicinal and Aromatic Plants and B Kumar
- Introduction
- Chemical composition, biosynthesis and genetics of the essential oil
- Cultivation and production
- Diseases, pests and their control
- Food uses
- Medicinal uses
- Functional benefits
- Quality issues
- References