Handbook of Herbs and Spices: Volume 2 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The reference for people involved in the study, cultivation, trade, and use of spices and herbs is written largely by scientists in plant and pharmaceutical sciences from India and other tropical countries. The first part deals with health benefits and the use of herbs and spices as antimicrobials and antioxidants; among the discussions are screening for health effects of herbs, and under-utilized herbs and spices. The second provides detailed information on individual spices, with a brief description, classification, production, cultivation, post-harvest handling, uses in food processing, the chemical structure and functional properties of important compounds extracted, and quality specification. Co-published by CRC Press and Woodhead Publishing. Front Matter......Page 1 Contributors......Page 3 Table of Contents......Page 0 1.1 Introduction to Herbs and Spices......Page 7 1.2 Uses of Herbs and Spices......Page 9 1.3 Active Plant Constituents......Page 10 1.4 The Structure of this Book......Page 11 1.5 References......Page 14 Handbook of Herbs and Spices Vol II 003.pdf......Page 15 2.1 Introduction......Page 16 2.2 Classification......Page 17 2.3 Production, Consumption and Processing......Page 18 2.4 Functional Properties......Page 20 2.5 Sources of Further Information......Page 26 3.2 Barriers to the Use of Herb and Spice Essential Oils as Antimicrobials in Foods......Page 27 3.3 Measuring Antimicrobial Activity......Page 28 3.4 Studies in Vitro......Page 31 3.5 Applications in Food Systems......Page 32 3.6 Mode of Action and Development of Resistance......Page 37 3.9 References......Page 39 4.1 Introduction......Page 46 4.2 Types of Assay......Page 47 4.3 Throughput vs. Content Assays......Page 49 4.5 Screening Bio-Active Compounds......Page 50 4.6 Screening Experiments for Anti-Inflammatory Properties......Page 51 4.7 Future Trends......Page 54 4.9 References......Page 56 5.2 Sweet Flag......Page 58 5.3 Greater Galangal......Page 65 5.4 Angelica......Page 69 5.5 Horseradish......Page 74 5.6 Black Caraway......Page 77 5.7 Capers......Page 79 5.8 Asafoetida......Page 82 5.9 Hyssop......Page 86 5.10 Galangal......Page 88 5.11 Betel Vine......Page 90 5.12 Pomegranate......Page 94 5.13 Summer Savory......Page 96 5.14 Winter Savory......Page 99 5.15 Other......Page 100 5.16 References......Page 103 Handbook of Herbs and Spices Vol II 007.pdf......Page 109 6.2 Production......Page 110 6.3 Cultivation......Page 111 6.4 Chemical Structure......Page 112 6.5 Main Uses in Food Processing......Page 114 6.6 Functional Properties and Toxicity......Page 115 6.7 Quality Issues......Page 116 6.8 References......Page 118 7.1 Introduction and Description......Page 120 7.2 Production and Trade......Page 122 7.3 Chemical Composition......Page 123 7.4 Cultivation......Page 128 7.5 Uses......Page 134 7.6 Functional Properties......Page 135 7.7 Quality Issues and Adulteration......Page 137 7.8 References......Page 141 8.1 Introduction and Description......Page 143 8.2 Cultivation and Production Technology......Page 144 8.3 Uses......Page 146 8.4 Sources of Further Information......Page 147 9.1 Introduction and Description......Page 148 9.3 Chemical Composition......Page 149 9.4 Cultivation and Post-Harvest Practices......Page 150 9.6 Diseases, Pests and the Use of Pesticides......Page 152 9.7 Quality Issues......Page 154 9.8 Value Addition......Page 160 9.10 References......Page 162 Appendix I......Page 163 Appendix II......Page 164 10.2 Chemical Composition......Page 165 10.3 Production and Cultivation......Page 166 10.4 Main Uses in Food Processing and Perfumery......Page 169 10.5 Functional Properties......Page 170 10.6 Quality Issues and Adulteration......Page 174 10.7 References......Page 176 11.2 Chemical Composition......Page 182 11.3 Production......Page 183 11.4 Uses in Food Processing, Perfumery and Paramedical Spheres......Page 185 11.5 Functional Properties and Toxicity......Page 186 11.6 Quality Issues and Adulteration......Page 191 11.7 References......Page 193 13.1 Introduction and Description......Page 199 13.2 Chemical Structure......Page 200 13.3 Cultivation......Page 201 13.4 Main Uses in Food Processing......Page 202 13.5 Functional Properties and Toxicity......Page 203 13.6 Quality Specifications and Adulteration......Page 205 13.7 References......Page 207 14.1 Introduction and Description......Page 208 14.2 Chemical Structure......Page 209 14.3 Production and Cultivation......Page 212 14.4 Main Uses in Food Processing and Medicine......Page 215 14.5 Functional Properties......Page 216 14.6 Quality Specifications and Commercial Issues......Page 218 14.7 References......Page 219 15.1 Introduction and Description......Page 223 15.2 Chemical Composition......Page 225 15.3 Production and Cultivation......Page 226 15.4 Organic Farming......Page 228 15.5 General Uses......Page 231 15.6 Essential Oils and their Physicochemical Properties......Page 232 15.7 References......Page 234 16.1 Introduction and Description......Page 236 16.2 Chemical Composition......Page 237 16.3 Production and Cultivation......Page 238 16.4 Post-Harvest Technology......Page 239 16.5 Uses......Page 241 16.6 Toxicology and Disease......Page 244 16.8 References......Page 245 17.1 Introduction......Page 249 17.2 Chemical Composition......Page 252 17.3 Production......Page 261 17.4 Processing......Page 268 17.5 Uses......Page 272 17.6 Future Research Needs......Page 276 17.7 References......Page 277 18.1 Introduction, Morphology and Related Species......Page 283 18.2 Histology......Page 285 18.3 Production and Cultivation......Page 286 18.4 Main Uses......Page 287 18.5 References......Page 288 19.1 Introduction......Page 290 19.2 Chemical Structure......Page 291 19.3 Production......Page 296 19.4 Main Uses in Food Processing......Page 299 19.5 Functional Properties and Toxicity......Page 303 19.6 Quality Specifications and Issues......Page 306 19.7 References......Page 311 20.1 Introduction and Description......Page 315 20.2 Production and Trade......Page 318 20.3 Cultivation......Page 319 20.4 Harvesting, Yield and Post-Production Activities......Page 323 20.6 Vanilla Products......Page 331 20.8 Quality Issues and Adulteration......Page 333 20.9 Improving Production of Natural Vanillin......Page 339 20.10 Future Outlook......Page 341 20.11 References......Page 342 A......Page 347 C......Page 349 E......Page 351 G......Page 352 L......Page 353 N......Page 354 P......Page 355 S......Page 356 V......Page 358 Z......Page 359 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 increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential reference for manufacturers wishing to make the most of these important ingredients. The main body of the handbook consists of 15 chapters covering key spices and herbs. Chapters cover key issues from definition and classification to chemical structure, cultivation, uses in food processing, functional properties and quality issues. Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.

• Authoritative coverage of more than 50 major herbs and spices
• Provides detailed information on chemical structure, cultivation and definition
• Incorporates safety issues, production, main uses, health issues and regulations

Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. Authoritative coverage of more than 50 major herbs and spices Provides detailed information on chemical structure, cultivation and definition Incorporates safety issues, production, main uses, health issues and regulations Together with its companion volumes, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues This is a comprehensive handbook for food processors covering over 30 major herbs and spices. It is introduced with general information about the spices trade, and quality and safety issues, followed by details on individual herbs and spices The history of herbs and spices is as long as the history of mankind.