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Herbs, Spices and Medicinal Plants - Processing, Health Benefits and Safety (Hardcover)
Loot Price: R4,653
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Herbs, Spices and Medicinal Plants - Processing, Health Benefits and Safety (Hardcover)
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The latest research on the health benefits and optimal processing
technologies of herbs and spices This book provides a comprehensive
overview of the health benefits, analytical techniques used, and
effects of processing upon the physicochemical properties of herbs
and spices. Presented in three parts, it opens with a section on
the technological and health benefits of herbs and spices. The
second part reviews the effect of classical and novel processing
techniques on the properties of herbs/spices. The third section
examines extraction techniques and analytical methodologies used
for herbs and spices. Filled with contributions from experts in
academia and industry, Herbs, Spices and Medicinal Plants:
Processing, Health Benefits and Safety offers chapters covering
thermal and non-thermal processing of herbs and spices, recent
developments in high-quality drying of herbs and spices,
conventional and novel techniques for extracting bioactive
compounds from herbs and spices, and approaches to analytical
techniques. It also examines purification and isolation techniques
for enriching bioactive phytochemicals, medicinal properties of
herbs and spices, synergy in whole-plant medicine, potential
applications of polyphenols from herbs and spices in dairy
products, biotic and abiotic safety concerns, and adverse human
health effects and regulation of metal contaminants in terrestrial
plant-derived food and phytopharmaceuticals. Covers the emerging
health benefits of herbs and spices, including their use as
anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the
effect of classical and novel processing techniques on the
properties of herbs and spices Features informed perspectives from
noted academics and professionals in the industry Part of Wiley's
new IFST Advances in Food Science series Herbs, Spices and
Medicinal Plants is an important book for companies, research
institutions, and universities active in the areas of food
processing and the agri-food environment. It will appeal to food
scientists and engineers, environmentalists, and food regulatory
agencies.
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