Handbook of herbs and spices. Volume 3 /

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Bibliographic Details
Other Authors: Peter, K. V.
Format: eBook
Language: English
Published: Cambridge : Woodhead, 2006.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Herbs.
Spices.
Food industry and trade > Quality control.
elektronické knihy
electronic books
ISBN: 1845690176
9781845690175
9781845691714
1845691717
9780849391552
0849391555
Physical Description: 1 online resource (537 pages)

Cover

Table of contents

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035 |a (OCoLC)76951345  |z (OCoLC)123958522 
245 0 0 |a Handbook of herbs and spices.  |n Volume 3 /  |c edited by K.V. Peter. 
260 |a Cambridge :  |b Woodhead,  |c 2006. 
300 |a 1 online resource (537 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science, technology, and nutrition 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 8 |a Annotation  |b This third volume of this comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colourings and flavourings and functional benefits are covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties and uses in food processing then follow. CONTENTS Part 1 Improving the safety of herbs and spices: Detecting and controlling mycotoxin contamination; Controlling pesticide and other residues; Irradiation to decontaminate herbs and spices; Other decontamination techniques; Packaging and storage Part 2 Herbs and spices as colourings and flavourings: Pigments from herbs and spices; Volatiles from herbs and spices; Quality testing of spice essential oils and oleoresins. Part 3 Functional benefits of herbs and spices: Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herb, spices and gut health. Part 4 Individual herbs and spices: Asafoetida; Balm; Caper; Caraway; Cayenne pepper; Chives; Lemongrass; Lovage; Peppermint; Spearmint; Sesame. 
504 |a Includes bibliographical references and index. 
505 0 |a Cover; Handbook of herbs and spices; Copyright; Contents; Contributor contact details; Introduction; I.1 Production of quality spices; I.2 Herbs and spices as sources of natural colours and flavours; I.3 References and further reading; Part I Improving the safety of herbs and spices; 1 Detecting and controlling mycotoxin contamination of herbs and spices; 1.1 Introduction; 1.2 Naturally occurring mycotoxins in herbs and spices; 1.3 Mycobiota of spices and herbs and possible mycotoxin production; 1.4 Detecting mycotoxins in herbs and spices 
505 8 |a 1.5 Preventing and controlling mycotoxin contamination1.6 Future trends; 1.7 Sources of further information and advice; 1.8 References; 2 Controlling pesticide and other residues in herbs and spices; 2.1 Introduction; 2.2 The regulation of pesticide residues; 2.3 Analytical methods for detecting pesticide residues; 2.4 Control of pesticide residues in herbs and spices; 2.5 Integrated pest management and organic production; 2.6 Acknowledgements; 2.7 References; 3 Irradiation to decontaminate herbs and spices; 3.1 Introduction; 3.2 Quality considerations; 3.3 Application of ionizing radiation 
505 8 |a 3.4 Nutritional and safety aspects3.5 International approval; 3.6 SPS application to boost international trade; 3.7 Detection of irradiated spices and herbs; 3.8 References and further reading; 4 Other decontamination techniques for herbs and spices; 4.1 Introduction; 4.2 Preventive measures against contamination; 4.3 Organic production; 4.4 GAP, GMP, ISO 9000, HACCP and ISO 22000; 4.5 Decontamination techniques; 4.6 Sterilization of herbs and spices; 4.7 Detoxification; 4.8 Sources of further information and advice; 4.9 References; 5 Packaging and storage of herbs and spices 
505 8 |a 5.1 Introduction5.2 Consumer trends driving innovation; 5.3 Herb and spice product formats and packaging techniques; 5.4 Essential oils; 5.5 Oleoresins; 5.6 Storage requirements for fresh and dried herbs and spices; 5.7 Types of packaging material; 5.8 Printing; 5.9 Microbiological safety of herbs and spices; 5.10 New packaging materials used in herbs and spices; 5.11 Future trends; 5.12 References; 6 QA and HACCP systems in herb and spice production; 6.1 Introduction; 6.2 HACCP planning for herb and spice production; 6.3 Plant identification practice; 6.4 Future trends; 6.5 Acknowledgement 
505 8 |a 6.6 BibliographyPart II Herbs and spices as functional ingredients and flavourings; 7 The range of medicinal herbs and spices; 7.1 Introduction; 7.2 The role of medicinal herbs and spices; 7.3 Major constituents and therapeutic uses of medicinal herbs and spices; 7.4 Future trends; 7.5 Sources of further information; 7.6 References; 8 Herbs, spices and cardiovascular disease; 8.1 Introduction; 8.2 Chemical composition of herbs and spices; 8.3 Herbs spices and cardiovascular disease; 8.4 Measurement of antioxidants; 8.5 Complex mixtures versus single compounds; 8.6 Conclusions; 8.7 References 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Herbs. 
650 0 |a Spices. 
650 0 |a Food industry and trade  |x Quality control. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Peter, K. V. 
776 0 8 |i Print version:  |t Handbook of herbs and spices. Volume 3.  |d Cambridge : Woodhead, 2006  |z 1845690176  |z 9781845690175  |w (OCoLC)70882291 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHHSV0027/handbook-of-herbs?kpromoter=marc  |y Full text 

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