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With chapters written by scientists from respected institutes and
universities around the world, this book looks at the
bioprospecting of medicinal plants for potential health uses and at
the pharmacognosy of a selection of medicinal and aromatic plants.
The book touches on a diverse selection of topics related to
medicinal plants. Chapters look at the use of medicinal plants in
healthcare and disease management, such as to treat inflammation,
anti-hyperglycemia, and obesity and as immunity boosters. The
authors also address the conservation, maintenance, and sustainable
utilization of medicinal plants along with postharvest management
issues. A chapter discusses the use of synthetic seeds in relation
to cryopreservation, and a chapter is devoted to the use of
microcomputed tomography and image processing tools in medicinal
and aromatic plants. Other topics include consumption, supply
chain, marketing, trade, and future directions of research. Some
specific plants discussed include fennel, basil, clove, ginger,
lavender, turmeric, ginsing, and asparagus in connection with their
various therapeutic properties, including anti-rheumatic,
anti-asthmatic, anti-diabetic, carminative, diuretic,
fever-reducing, and hypotensive. Medicinal Plants: Bioprospecting
and Pharmacognosy will prove informative for scientists and
researchers in medicinal plants as well as for faculty and
students, pharmaceutical researchers, and others.
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.
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 1 begins with an introduction to herbs and
spices, discussing their definition, trade and applications. Both
the quality specifications for herbs and spices and the quality
indices for spice essential oils are reviewed in detail, before the
book goes on to look in depth at individual herbs and spices,
ranging from basil to vanilla. 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.
Genetic Engineering of Horticultural Crops provides key insights
into commercialized crops, their improved productivity, disease and
pest resistance, and enhanced nutritional or medicinal benefits. It
includes insights into key technologies, such as marker traits
identification and genetic traits transfer for increased
productivity, examining the latest transgenic advances in a variety
of crops and providing foundational information that can be applied
to new areas of study. As modern biotechnology has helped to
increase crop productivity by introducing novel gene(s) with high
quality disease resistance and increased drought tolerance, this is
an ideal resource for researchers and industry professionals.
Omics in Horticulture Crops presents a comprehensive view of
germplasm diversity, genetic evolution, genomics, proteomics and
transcriptomics of fruit crops (temperate, tropical and subtropical
fruits, fruit nuts, berries), vegetables, tuberous crops,
ornamental and floricultural crops and medicinal aromatic plants.
Information covering phenomics, genetic diversity, phylogenetic
studies, genome sequencing, and genome barcoding through the
utilization of molecular markers plays an imperative role in the
characterization and effective utilization of diverse germplasm are
included in the book. This is a valuable reference for researchers
and academics seeking to improve cultivar productivity through
enhanced genetic diversity while also retaining optimal traits and
protecting the growing environment.
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
structurecultivationpost-harvest processinguses in food
processingfunctional propertiesquality indicesmethods of
analysisThe Handbook of herbs and spices is a standard reference
for all manufacturers using herbs and spices in their products.
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