Handbook of herbs and spices [electronic resource] / edited by K.V. Peter.
- 其他作者：
- 其他題名：
- Woodhead Publishing series in food science, technology and nutrition ;
- Woodhead Publishing series in food science.
- 出版： Oxford ;Philadelphia : Woodhead Pub. 2012.
- 叢書名： Woodhead publishing series in food science, technology and nutrition ,no. 227-228
- 主題： Herbs , Spices.
- 版本：2nd ed.
- ISBN： 0857090399 (v.1 : electronic bk.) 、 9780857090393 (v.1 : electronic bk.) 、 9780857090409 (v.2 : electronic bk.)
- URL：
click for full text (v.1)
click for full text (v.2)
click for full text (v.1) click for full text (v.2)
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005235907 | 機讀編目格式
館藏資訊
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.