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Handbook of Herbs and Spices (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Tác giả: K. V. Peter
NXB: Woodhead Publishing
Chi tiết sản phẩm
- #4,656,272 in Books
- #1,176 in Restaurant & Food Industry
- #2,017 in Herb, Spice & Condiment Cooking
- #3,301 in Food Science
Đánh giá từ chuyên gia
Review"…a good reference book for food processors and packers of herbs and spices." --Food Technology"A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction." --International Journal of Dairy Technology
--Food Technology"…a good reference book for food processors and packers of herbs and spices." --Food Technology
Mô tả nội dung sách Handbook of Herbs and Spices (Woodhead Publishing Series in Food Science, Technology and Nutrition) - K. V. Peter
Thông tin sách: Handbook of Herbs and Spices (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Kindle, 640 trang) – Woodhead Publishing, 2012. Ngôn ngữ: Tiếng Anh.
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.- Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
- Begins with a discussion of the definition, trade and applications of herbs and spices
- Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
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