Culinary herbs and spices : a global guide

The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format.

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Bibliographic Details
Main Author: Opara, Elizabeth I., (Author)
Other Authors: Chohan, Magali.
Format: eBook
Language: English
Published: [S.l.] : Royal Society of Chemistry, 2021.
Subjects:
Herbs > Encyclopedias.
Herbs > Therapeutic use > Encyclopedias.
Spices > Encyclopedias.
Spices > Therapeutic use > Encyclopedias.
elektronické knihy
electronic books
ISBN: 9781839163258
1839163259
9781839164446
1839164441
1839161566
9781839161568
Physical Description: 1 online resource

Cover

Table of contents

LEADER 04912cam a2200481 i 4500
001 kn-on1263276689
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 210810s2021 xx o 0|| 0 eng d
040 |a YDX  |b eng  |c YDX  |d N$T  |d EBLCP  |d N$T  |d OCLCO  |d UIU  |d UKRSC  |d OCLCF  |d UIU  |d UKAHL  |d NLW  |d OUP  |d OCLCO  |d OCLCQ  |d OCLCO  |d YDX 
020 |a 9781839163258  |q (electronic bk.) 
020 |a 1839163259  |q (electronic bk.) 
020 |a 9781839164446 
020 |a 1839164441 
020 |z 1839161566 
020 |z 9781839161568 
035 |a (OCoLC)1263276689  |z (OCoLC)1263742539  |z (OCoLC)1267565569  |z (OCoLC)1275413961  |z (OCoLC)1282306841  |z (OCoLC)1287284162  |z (OCoLC)1287877490 
100 1 |a Opara, Elizabeth I.,  |e author 
245 1 0 |a Culinary herbs and spices :  |b a global guide /  |c Elizabeth I. Opara and Magali Chohan 
260 |a [S.l.] :  |b Royal Society of Chemistry,  |c 2021. 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
505 0 |a Intro -- Half Title -- Title -- Copyright -- Preface -- Glossary -- Contents -- Chapter 1 An Introduction to Culinary Herbs and Spices: A Global Guide -- References -- Chapter 2 Allspice -- Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl) -- 2.1 Names -- 2.2 Taxonomy -- 2.3 Origin, Description and Adulteration -- 2.4 Historical and Current Uses -- 2.5 Chemistry, Nutrition and Food Science -- 2.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 2.6.1 Antioxidant Properties 
505 8 |a 2.6.2 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 2.6.3 Chemopreventive/Anti-cancer Properties -- 2.6.4 Anti-platelet, Hypotensive and Antinociceptive/Analgesic Properties -- 2.6.5 Potential Use in Managing Menopausal Symptoms -- 2.6.6 Antimicrobial Properties -- 2.7 Safety and Adverse Effects -- References -- Chapter 3 Basil -- Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum) -- 3.1 Names -- 3.2 Taxonomy -- 3.3 Origin, Description and Adulteration -- 3.4 Historical and Current Uses -- 3.5 Chemistry, Nutrition and Food Science 
505 8 |a 3.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 3.6.1 Antioxidant Properties -- 3.6.2 Anti-inflammatory and Analgesic Properties -- 3.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 3.6.4 Cardiovascular Stimulatory and Cardioprotective Properties -- 3.6.5 Chemopreventive/Anti-cancer Properties -- 3.6.6 Hepatoprotective Properties -- 3.6.7 Anti-ulcerative Properties -- 3.6.8 Anxiolytic (Calming), Sedative, Hypnotic, Anti-convulsant, Anti-depressant-like, Memory Retaining/Enhancing Properties 
505 8 |a 3.6.9 Antimicrobial Properties -- 3.6.10 Anti-parasitic Activity -- 3.6.11 Effect on the Respiratory System -- 3.6.12 Effect on Wound Healing -- 3.6.13 Effect on Fertility -- 3.7 Safety and Adverse Effects -- References -- Chapter 4 Bay Leaf (Laurus nobilis) -- 4.1 Names -- 4.2 Taxonomy -- 4.3 Origin, Description and Adulteration -- 4.4 Historical and Current Uses -- 4.5 Chemistry, Nutrition and Food Science -- 4.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 4.6.1 Antioxidant Properties -- 4.6.2 Anti-inflammatory Properties 
505 8 |a 4.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 4.6.4 Chemopreventive/Anti-cancer Properties -- 4.6.5 Hepatoprotective Properties -- 4.6.6 Anti-ulcer Properties -- 4.6.7 Anti-convulsant Properties -- 4.6.8 Antimicrobial Properties -- 4.6.9 Alcohol Lowering Properties -- 4.7 Safety and Adverse Effects -- References -- Chapter 5 Black Pepper (Piper nigrum L) -- 5.1 Names -- 5.2 Taxonomy -- 5.3 Origin, Description and Adulteration -- 5.4 Historical and Current Uses -- 5.5 Chemistry, Nutrition and Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Herbs  |v Encyclopedias. 
650 0 |a Herbs  |x Therapeutic use  |v Encyclopedias. 
650 0 |a Spices  |v Encyclopedias. 
650 0 |a Spices  |x Therapeutic use  |v Encyclopedias. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Chohan, Magali. 
776 0 8 |i Print version:  |z 1839161566  |z 9781839161568  |w (OCoLC)1192970944 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpCHSAGG01/culinary-herbs-and?kpromoter=marc  |y Full text 

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