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Handbook of Herbs and Spices (Paperback, 2nd Revised ed.)
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Handbook of Herbs and Spices (Paperback, 2nd Revised ed.)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Expected to ship within 12 - 17 working days
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Herbs and spices are among the most versatile ingredients in food
processing, and alongside their sustained popularity as flavourants
and colourants they are increasingly being used for their natural
preservative and potential health-promoting properties. An
authoritative new edition in two volumes, Handbook of herbs and
spices provides a comprehensive guide to the properties, production
and application of a wide variety of commercially-significant herbs
and spices. Volume 2 begins with a discussion of such issues as the
medicinal uses of herbs and spices and their sustainable
production. Herbs and spices as natural antimicrobials in foods and
the effect of their natural antioxidants on the shelf life of food
are explored, before the book goes on to look in depth at
individual herbs and spices, ranging from ajowan to tamarind. Each
chapter provides detailed coverage of a single herb or spice, and
begins by considering origins, chemical composition and
classification. The cultivation, production and processing of the
specific herb or spice is then discussed in detail, followed by
analysis of the main uses, functional properties and toxicity. With
its distinguished editor and international team of expert
contributors, the two volumes of the new edition of Handbook of
herbs and spices are an essential reference for manufacturers using
herbs and spices in their products. They also provide valuable
information for nutritionists and academic researchers.
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