Elsevier Handbook of Herbs and Spices: v. 3 (Woodhead Publishing Series in Food Science, Technology and Nutrition): Volume 3

This third volume of this comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as flavourings and functional benefits are covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties and uses in food processing then follow. Key Features: 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. Contents: Part 1 Improving the safety of herbs and spices: Detecting and controlling mycotoxin contamination of herbs and spices; Controlling pesticide and other residues in herbs and spices; Irradiation to decontaminate herbs and spices; Other decontamination techniques for herbs and spices; Packaging and storage of herbs and spices; QA and HACCP systems in herb and spice production. Part 2 Herbs and spices as functional ingredients and flavourings: The range of medicinal herbs and spices; Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herbs, spices and gut health; Volatiles from herbs and spices. Part 3 Particular herbs and spices; Asafoetida; Capers and Caperberries; Carambola; Caraway; Cayenne/American pepper; Celeriac; Celery; Chives; Galanga; Galangal; Leek and Shallot; Lemon balm; Lemongrass; Long pepper; Lovage; Padan Wangi; Peppermint; Perilla; Potato onion (Multiplier onion); Spearmint.