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

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 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 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 Volume 2 of a two-volume set provides reference for manufacturers wishing to make the most of herbs and spices. Covers key issues, classification, chemical structure, cultivation, uses in food processing, functional properties, 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.