Handbook of herbs and spices
著者
書誌事項
Handbook of herbs and spices
（Woodhead Publishing in food science, technology and nutrition, no.227）
Woodhead Publishing, 2012
2nd ed
- v. 1
- v. 2
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
v. 1 ISBN 9780857090393
内容説明
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.
目次
Contributor contact details
Woodhead Publishing Series in Food Science, Technology and Nutrition
Volume 1
Chapter 1: Introduction to herbs and spices: definitions, trade and applications
Abstract:
1.1 Definitions
1.2 Trade in herbs and spices and trends in their use
1.3 Herbs and spices in traditional medicine
1.4 Herbs and spices in the food and beverage industries
1.5 Herbs and spices in the cosmetics and perfumery industries
1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices
1.7 Production of quality herbs and spices
1.8 The structure of this book
Appendix 1 ISO list of plant species
Appendix 2 Major spice-producing areas
Chapter 2: Quality specifications for herbs and spices
Abstract:
2.1 Introduction: defining quality
2.2 Major international quality specifications
2.2.1 Adulteration
2.2.2 Prevention
2.3 Product-specific quality parameters
2.4 World spice organisations
2.5 Quality management system (QMS)
2.5.1 Senior management commitment
2.6 Environmental safety: ISO 14001
Appendix 1 Recommended analytical methods
Chapter 3: Quality indices for spice essential oils
Abstract:
3.1 Introduction
3.2 Major chemical constituents of spice essential oils
3.3 The problem of adulteration
3.3.1 Addition of synthetic flavourants
3.4 Future trends
Chapter 4: Basil
Abstract:
4.1 Introduction: the origin of basil
4.1.1 Definition of basil
4.2 Chemical composition of the basil plant
4.3 Production of basil
4.4 Post-harvest handling and production of basil
4.5 Main uses of basil
4.6 Functional properties of basil
4.7 Quality issues and toxicity
Chapter 5: Bay leaves
Abstract:
5.1 Introduction
5.2 Cultivation, production and processing of bay leaves
5.3 Chemical composition of bay leaves
5.4 Functional properties of bay leaves
5.5 Quality issues
Chapter 6: Black pepper
Abstract:
6.1 Introduction
6.2 Production and international trade of black pepper
6.3 The black pepper plant and its varieties
6.4 Cultivation of black pepper
6.5 Chemical composition of black pepper
6.6 Quality issues
6.7 Industrial processing and value addition
6.8 Functional properties of black pepper
6.9 Use of black pepper in food
6.10 Conclusion
6.11 Source of further information
Chapter 7: Capsicum cultivars
Abstract:
7.1 Introduction
7.2 Production of capsicum cultivars
7.3 Main uses in food processing
7.4 Functional properties and toxicity
7.5 Quality issues
Chapter 8: Cardamom
Abstract:
8.1 Introduction
8.2 Classification of cardamon
8.3 Genetic improvement and varieties
8.3.1 Clonal selection
8.4 Production of cardamom: horticultural technologies and nursery management
8.5 Production of cardamom: planting and aftercare
8.6 Harvesting and post-harvest processing
8.7 Other value-added products from cardamom
8.8 Chemical structure and characteristics
8.9 Major uses of cardamom
8.10 Quality standards and grade specifications
8.11 Conclusion
Chapter 9: Chives
Abstract:
9.1 Introduction
9.2 Chemical composition and nutritional value
9.3 Cultivation and production
9.4 Varieties
Chapter 10: Cinnamon
Abstract:
10.1 Introduction
10.2 Description of cinnamon
10.3 Harvesting and production of cinnamon
10.4 Quality issues
10.5 Main uses in the food industry
10.6 Functional properties and toxicology
Chapter 11: Cloves
Abstract:
11.1 Introduction
11.2 Production and post-harvest processing
11.3 Main uses in food processing
11.4 Functional properties of cloves
11.5 Toxicology of cloves
11.6 Quality and regulatory issues
Chapter 12: Coriander
Abstract:
12.1 Introduction
12.2 Chemical composition
12.3 Cultivation of coriander
12.4 Post-harvest management and processing
12.5 Main uses of coriander
12.6 Modern research into the medicinal properties of coriander
12.7 Quality issues
Chapter 13: Cumin
Abstract:
13.1 Introduction
13.2 Production of cumin
13.3 Main uses of cumin in food processing
13.4 Quality specifications
Chapter 14: Curry leaf
Abstract:
14.1 Introduction
14.2 Cultivation and production of curry leaves
14.3 Functional properties and uses of curry leaves
14.4 Conclusion
Chapter 15: Dill
Abstract:
15.1 Introduction
15.2 Production and cultivation of dill
15.3 Chemical composition
15.4 Main uses of dill
15.5 Quality issues and standards
Chapter 16: Fenugreek
Abstract:
16.1 Introduction
16.2 Production and cultivation of fenugreek
16.3 Chemical composition
16.4 Functional properties and main uses of fenugreek
16.5 Quality issues and standards
Chapter 17: Garlic
Abstract:
17.1 Introduction
17.2 Chemical structure of garlic
17.3 Production and processing of garlic
17.4 Functional properties and toxicology
17.5 Quality issues of dehydrated garlic
Chapter 18: Ginger
Abstract:
18.1 Introduction
18.2 Products of ginger rhizomes
18.3 Main uses and functional properties of ginger
Medicinal uses
18.4 Quality specifications
Chapter 19: Marjoram
Abstract:
19.1 Introduction
19.2 Production, harvesting and post-harvest management
19.3 Marjoram essential oil
19.4 Main uses of marjoram
19.5 Functional properties
19.6 Quality issues
Chapter 20: Mint
Abstract:
20.1 Introduction
20.1.4 Chemical composition of Mentha species
20.2 Production, cultivation and harvesting
22.2.3 Climate
20.2.8 Manures and fertilizers
20.3 Production of mint essential oil and menthol crystals
20.3.1 Crystallization
20.4 Main uses of mint
20.5 Improvements in quality and the impact of biotechnology
Chapter 21: Mustard
Abstract:
21.1 Introduction
21.2 Chemical composition
21.3 Production and cultivation
21.4 Main uses of mustard
21.5 Functional properties of mustard
21.6 Quality specifications
Chapter 22: Nutmeg and mace
Abstract:
22.1 Introduction
22.2 Production and chemical structure
22.3 Main uses of nutmeg and mace
22.4 Modern research into the functional properties of nutmeg and mace
22.5 Quality issues and toxicity
Chapter 23: Onion
Abstract:
23.1 Introduction
23.2 Chemical structure and influences on flavour
23.3 Production and functional properties of onion
23.4 Quality issues
Chapter 24: Parsley
Abstract:
24.1 Introduction and description
24.2 Production and cultivation
24.3 Organic farming
24.4 Environmental management systems
24.5 Chemical composition of parsley
24.6 Main uses of parsley
24.7 Functional properties and toxicity
Chapter 25: Rosemary
Abstract:
25.1 Introduction
25.2 Production and cultivation of rosemary
25.3 Post-harvest technology and further processing
25.4 Main uses of rosemary
25.5 Toxicology and quality control
25.6 Conclusion
Chapter 26: Saffron
Abstract:
26.1 Introduction
26.2 Chemical composition
26.3 Production and distribution
26.4 Functional properties and uses of saffron
26.5 Quality issues
Chapter 27: Thyme
Abstract:
27.1 Introduction
27.2 Chemical composition of thyme
27.3 Production of thyme
27.3.3 Cultivation
27.4 Main uses in food processing
27.5 Functional properties and toxicity
27.6 Quality issues
Chapter 28: Turmeric
Abstract:
28.1 Introduction
28.2 Production of turmeric
28.3 Quality specifications
28.4 Functional properties and uses of turmeric
28.5 Future trends
Chapter 29: Vanilla
Abstract:
29.1 Introduction and description
29.2 Cultivation of vanilla
29.3 Harvesting and post-production activities
29.4 Main products and functional properties of vanilla
29.5 Quality issues and adulteration
29.6 Conservation and alternative methods for natural vanillin production
29.7 Future trends
Index
- 巻冊次
-
v. 2 ISBN 9780857090409
内容説明
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.
目次
Contributor contact details
Woodhead Publishing Series in Food Science, Technology and Nutrition
Volume 2
Chapter 1: Introduction to herbs and spices: medicinal uses and sustainable production
Abstract:
1.1 Introduction
1.2 Main uses of herbs and spices
1.3 Safety and efficacy issues: a phytochemical perspective
1.4 The structure of this book
Chapter 2: Herbs, spices and their active components as natural antimicrobials in foods
Abstract:
2.1 Introduction: a need for 'new' preservatives
2.2 Chemical composition of flavouring substances produced from herbs and spices
2.3 In vitro antimicrobial activities of herbs, spices and their components
2.4 In situ antimicrobial activities of herbs, spices and their components
2.5 Mode of antimicrobial action
2.6 Legislation and labelling
2.7 Future trends
Chapter 3: The effect of natural antioxidants in herbs and spices on food shelf-life
Abstract:
3.1 Introduction
3.2 Reactions of spice antioxidants with natural food components
3.3 Main changes in herb and spice antioxidants under different conditions
3.4 Future trends and conclusions
Chapter 4: Health benefits of herbs and spices
Abstract:
4.1 Introduction
4.2 Cancer preventive properties of herbs and spices
4.3 Other health effects of herbs and spices
4.4 Safety and toxicity
4.5 Future trends
Chapter 5: Methods of analysis of herbs and spices
Abstract:
5.1 Introduction
5.2 General analytical methods
5.3 Extraction techniques: determining essential oil content of plant material
5.4 Identifying the physical properties of essential oils
5.5 Estimation of oleoresin in spices
5.6 Antioxidant potential of plant extracts
5.7 Estimation of fibre
Chapter 6: Ajowan
Abstract:
6.1 Introduction
6.2 Production and trade
6.3 Main uses in food and cosmetics
6.4 Functional properties
6.5 Quality issues
Chapter 7: Aniseed
Abstract:
7.1 Introduction
7.2 Production and cultivation
7.3 Main uses in food processing
7.4 Functional properties
7.5 Quality and regulatory issues
Chapter 8: Asafoetida
Abstract:
8.1 Introduction
8.2 Chemical composition
8.3 Cultivation and processing
8.4 Quality issues
8.5 Main uses of asafoetida
Chapter 9: Allspice
Abstract:
9.1 Introduction
9.2 Chemical composition
9.3 Cultivation
9.4 Main uses of allspice
9.5 Functional properties
9.6 Quality issues and adulteration
Chapter 10: Capers and caperberries
Abstract:
10.1 Introduction
10.2 Chemical composition
10.3 Cultivation of capers and caperberries
10.4 Pests and diseases
10.5 Main cultivars and world production and trade
10.6 Post-harvest technology and uses in food processing
10.7 Functional properties and health benefits
10.8 Quality issues and future trends
Chapter 11: Caraway
Abstract:
11.1 Introduction
11.2 Production and international trade
11.3 Main uses in food
11.4 Nutritional and functional benefits
11.5 Toxicity
11.6 Quality specifications
Chapter 12: Celery
Abstract:
12.1 Introduction
12.2 Production and international trade
12.3 Main products and uses in food
12.4 Nutritional value and functional properties
12.5 Quality specifications
Chapter 13: Chervil
Abstract:
13.1 Introduction
13.2 Production and cultivation of chervil
13.3 Main uses of chervil
Chapter 14: Fennel and fennel seed
Abstract:
14.1 Introduction and description
14.2 Chemical composition
14.3 International trade, production and post-harvest processing
14.4 Main uses of fennel in food
14.5 Functional properties of fennel
14.6 Toxicity and allergenicity
14.7 Quality issues
Chapter 15: Galangal
Abstract:
15.1 Introduction
15.2 Functional properties
15.3 Main uses of galangal
15.4 Quality issues and adulteration
Chapter 16: Kaffir lime leaf
Abstract:
16.1 Introduction
16.2 Cultivation and production
16.3 Chemical composition
16.4 Main uses and functional properties
Chapter 17: Lavender
Abstract:
17.1 Introduction
17.2 Production
17.3 Main uses in food processing, perfumery and paramedical spheres
17.4 Functional properties and toxicity
17.5 Quality issues and adulteration
Chapter 18: Lemongrass
Abstract:
18.1 Introduction
18.2 Chemical composition
18.3 Production
18.4 Harvesting and processing
18.5 Main uses of lemongrass
18.6 Quality issues
Chapter 19: Lovage
Abstract:
19.1 Introduction
19.2 Chemical composition
19.3 Cultivation and production
19.4 Main uses in food
19.5 Functional properties
Chapter 20: Nigella
Abstract:
20.1 Introduction and description
20.2 Production and international trade
20.3 Functional properties
20.4 Toxicity
20.5 Quality issues
Chapter 21: Oregano
Abstract:
21.1 Introduction and description
21.2 Production and cultivation
21.3 Main uses in food processing and medicine
21.4 Functional properties
21.5 Quality specifications and commercial issues
Chapter 22: Poppy
Abstract:
22.1 Introduction and description
22.2 Production, cultivation and chemical composition
22.3 Main uses of poppy
22.4 Quality issues
Chapter 23: Sesame
Abstract:
23.1 Introduction
23.2 Chemical composition
23.3 Production: crop adaptation
23.4 Cultivation
23.5 Harvesting and post-harvest production
23.6 Processing of sesame
23.7 Main uses of sesame seed
23.8 Quality issues
23.9 Future trends
Chapter 24: Star anise
Abstract:
24.1 Introduction and description
24.2 Oil extraction
24.3 Physical properties and chemical constituents of star anise oil
24.4 Quality issues and specifications
24.5 Main uses of star anise
24.6 World trade
Chapter 25: Tarragon
Abstract:
25.1 Introduction and description
25.2 Cultivation and processing
25.3 Main uses and functional properties
25.4 Quality issues
Chapter 26: Tamarind
Abstract:
26.1 Introduction
26.2 Production and cultivation
26.3 Main uses of tamarind products
26.4 Functional properties
26.5 Quality issues
Chapter 27: Other herbs and spices: achiote to Szechuan pepper
Abstract:
27.1 Introduction
27.2 Achiote (annatto)
27.3 Chamomile
27.4 Galanga
27.5 Horseradish
27.6 Hyssop
27.7 Juniper berry
27.8 Kokum and Malabar tamarind
27 8.2 Related species
27.9 Large cardamom
27.10 Lemon balm
27.11 Long pepper
27.12 Szechuan pepper
Chapter 28: Other herbs and spices: mango ginger to wasabi
Abstract:
28.1 Introduction
28.2 Mango ginger
28.3 Fragrant pandan
28.4 Pink peppercorn
28.5 Rue
28.6 Sumac
28.7 Summer savory and winter savory
28.8 Wasabi
28.9 Less well-known spices and herbs
Index
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