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Handbook of herbs and spices: Volume 3

Edited by K V Peter 
Woodhead  August 2006  



Hardback  568 pp  ISBN 9781845690175      £175.00
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.

Contents

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
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