Handbook of herbs and spices, Volume 3
Publication details: Cambridge, Woodhead, 2006Description: 537pISBN: 9781845690175Subject(s): Food processing | Herbs | Food safety | Food irradiation | Food quality | Food storage | Packaging | Dietary foodsLOC classification: TX587Online resources: Click hereItem type | Current library | Call number | Copy number | Status | Date due | Barcode |
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EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 92272-2001 | |
Book - Standard loan | CAFRE Loughry Library | TX587 PET (Browse shelf(Opens below)) | 1 | Available | 165215 |
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.
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