Handbook of Herbs and Spices: Volume 1

(Editor)

Este product no est谩 disponible en la moneda seleccionada.

Descripci贸n

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 structure cultivation post-harvest processing uses in food processing functional properties quality indices methods of analysis

The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

Detalles del producto

Editorial
Elsevier Science & Technology
Fecha de Publicaci贸n
Idioma
Ingl茅s
Tipo
Tapa dura
EAN/UPC
9781855735620

Obt茅n ingresos recomendado libros

Genera ingresos compartiendo enlaces de tus libros favoritos a trav茅s del programa de afiliados.

脷nete al programa de afiliados