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Handbook of herbs and spices Volume 2

K V Peter 
Woodhead Publishing  2004  



Hardback  376 pages  ISBN 9781855737211      £170.00
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.
Contents

Chapter 1: Introduction
K V Peter, Kerala Agricultural University
K Nirmal Babu, Indian Institute of Spices Research, India

Introduction to herbs and spices
Uses of herbs and spices
Active plant constituents
The structure of this book
Sources of further information
Part 1: General issues

Chapter 2: The functional role of herbal spices
M R Shylaja and K V Peter, Kerala Agricultural University, India

Classification
Production, consumption and processing
Functional properties
Further information
Chapter 3: Antimicrobials from herbs and spices
G-J E Nychas and P N Skandamis, Agricultural University of Athens and C C Tassou, National Agricultural Research Foundation, Greece

Barriers to the adoption of flavouring substances as antimicrobials in foods
Methodological issues
Studies in vitro
Applications in foods
Mode of action and development of resistance
Legislation
Future prospects and multifactorial preservation
Chapter 4: Screening for health effects of herbs
R Rodenburg, TNO Pharma, The Netherlands

Types of assays
Throughput vs content assays
Assay quality
Screening bio-active compounds
Screening experiments for anti-inflammatory properties
Future trends
Further information
Chapter 5: Under-utilised herbs and spices
P N Ravindran and Geetha S Pillai, Centre for Medicinal Plants Research and K Nirmal Babu, Indian Institute of Spices Research, India

Sweet flag
Greater galangal
Angelica
Horseradish
Black caraway
Capers
Asafoetida
Hyssop
Galangal
Betlevine
Pomegranate
Summer savory
Winter savory
Other

Part 2: Particular herbs and spices

Chapter 6: Ajowan
S K Malhotra and O P Vijay, National Research Centre on Seed Spices, India

Introduction and description
Production
Cultivation
Chemical structure
Main uses in food processing
Functional properties and toxicity
Quality issues

Chapter 7: Allspice
B Krishnamoorthy and J Rema, Indian Institute of Spices Research, India

Introduction and description
Production and trade
Chemical composition
Cultivation
Uses
Functional properties and toxicity
Quality issues and adulteration

Chapter 8: Chervil
A A Farooqi and K N Srinivasappa, University of Agricultural Sciences, India

Introduction and description
Cultivation and production technology
Uses

Chapter 9: Coriander
M M Sharma and R K Sharma, Rajasthan Agriculture University, India

Introduction and description
Origin and distribution
Chemical composition
Cultivation and post harvest practices
Uses
Diseases and pests and the use of pesticides
Quality issues
Value addition
Future research trends

Chapter 10: Geranium
M T Lis-Balchin, South Bank University, UK

Chemical composition
Production and cultivation
Main uses in food processing and perfumery
Functional properties and toxicity
Quality issues and adulteration
Chapter 11: Lavender
M T Lis-Balchin, South Bank University, UK

Chemical composition
Production
Uses in food processing, perfumery and paramedical areas
Functional properties and toxicity
Quality issues and adulteration

Chapter 12: Mustard
J Thomas, Kuruvilla, K M and T K Hirdeek, ICRI Spices Board, India

Introduction and description
Chemical composition
Production and cultivation
Uses
Properties
Quality specifications
Chapter 13: Nigella
S K Malhotra, National Research Centre on Seed Spices, India

Introduction and description
Chemical structure
Cultivation
Main uses in food processing
Functional properties and toxicity
Quality specifications and adulteration

Chapter 14: Oregano
S E Kintzios, Agricultural University of Athens, Greece

Introduction and description
Chemical structure
Production and cultivation
Main uses in food processing and medicine
Functional properties
Quality specifications and commercial issues

Chapter 15: Parsley
D J Charles, Frontier Natural Products, USA

Introduction and description
Chemical composition
Production and cultivation
Organic farming
General uses
Essential oils and their physiochemical properties
Bibliography

Chapter 16: Rosemary
B Sasikumar, Indian Institute of Spices Research, India

Introduction and description
Chemical composition
Production and cultivation
Post harvest technology
Uses
Toxicology and disease
Conclusion

Chapter 17: Sesame
D M Hegde, Directorate of Oilseeds Research, India

Chemical composition
Production
Processing
Uses
Future research needs

Chapter 18: Star anise
C K George, Peermade Development Society, India

Introduction, description and related spices
Chemical compositions: histology
Production and cultivation
Main uses

Chapter 19: Thyme
E Stahl-Biskup, University of Hamburg, Germany and R P Venskutonis, Kaunas University of Technology, Lithuania

Chemical structure
Production
Main uses in food processing
Functional properties and toxicity
Quality specifications and issues

Chapter 20: Vanilla
C C de Guzman, University of the Philippines

Introduction and description
Production and trade
Cultivation
Harvesting, yield and post production activities
Uses. Vanilla products
Functional properties
Quality issues and adulteration
Improving production of natural vanillin
Future outlook

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Autumn 2004 : Woodhead Publishing Ltd : botanicals : food ingredients : food science : nutraceuticals : plant science

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