Handbook of Herbs and Spices: Volume 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£43.81

Woodhead Publishing Handbook of Herbs and Spices: Volume 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Handbook of Herbs and Spices: Volume 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
Price: 43.81 GBP
Availability: InStock

Illustrations

Reference & Education

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Description

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including: chemical structure cultivation post-harvest processing uses in food processing functional properties quality indices methods of analysis The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

Product Specifications

Brand: Woodhead Publishing
Model: Illustrations
Format: hardcover
ASIN: 1855735628
Category: Books > Subjects > Business, Finance & Law > Reference & Education
Domain: Amazon UK
Release Date: 01 July 2001
Listed Since: 05 February 2007

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Woodhead Publishing Handbook of Herbs and Spices: Volume 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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