Handbook of herbs and spices, Volume 1:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge, UK
Woodhead Pub.
2012
|
| Ausgabe: | 2nd ed |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
number 227 Woodhead Publishing in food science, technology, and nutrition no. 227 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 spicesBegins with a discussion of the definition, trade and applications of herbs and spicesReviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils |
| Beschreibung: | 1 Online-Ressource (1 online resource) |
| ISBN: | 9780857095671 0857095676 |
Internformat
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| 245 | 1 | 0 | |a Handbook of herbs and spices, Volume 1 |c edited by K. V. Peter |
| 250 | |a 2nd ed | ||
| 264 | 1 | |a Cambridge, UK |b Woodhead Pub. |c 2012 | |
| 300 | |a 1 Online-Ressource (1 online resource) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v number 227 | |
| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v no. 227 | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a 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 spicesBegins with a discussion of the definition, trade and applications of herbs and spicesReviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food industry and trade / Quality control |2 fast | |
| 650 | 7 | |a Herbs |2 fast | |
| 650 | 7 | |a Spices |2 fast | |
| 650 | 4 | |a Herbs | |
| 650 | 4 | |a Spices | |
| 650 | 4 | |a Food industry and trade |x Quality control | |
| 700 | 1 | |a Peter, K. V. |e Sonstige |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-0-85709-039-3 |
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Datensatz im Suchindex
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| dewey-full | 664.53 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.53 |
| dewey-search | 664.53 |
| dewey-sort | 3664.53 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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| id | DE-604.BV042313253 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780857095671 0857095676 |
| language | English |
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| publisher | Woodhead Pub. |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Handbook of herbs and spices, Volume 1 edited by K. V. Peter 2nd ed Cambridge, UK Woodhead Pub. 2012 1 Online-Ressource (1 online resource) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition number 227 Woodhead Publishing in food science, technology, and nutrition no. 227 Includes bibliographical references and index 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 spicesBegins with a discussion of the definition, trade and applications of herbs and spicesReviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade / Quality control fast Herbs fast Spices fast Herbs Spices Food industry and trade Quality control Peter, K. V. Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 978-0-85709-039-3 Erscheint auch als Druck-Ausgabe, Hardcover 0-85709-039-9 http://www.sciencedirect.com/science/book/9780857090393 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Handbook of herbs and spices, Volume 1 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade / Quality control fast Herbs fast Spices fast Herbs Spices Food industry and trade Quality control |
| title | Handbook of herbs and spices, Volume 1 |
| title_auth | Handbook of herbs and spices, Volume 1 |
| title_exact_search | Handbook of herbs and spices, Volume 1 |
| title_full | Handbook of herbs and spices, Volume 1 edited by K. V. Peter |
| title_fullStr | Handbook of herbs and spices, Volume 1 edited by K. V. Peter |
| title_full_unstemmed | Handbook of herbs and spices, Volume 1 edited by K. V. Peter |
| title_short | Handbook of herbs and spices, Volume 1 |
| title_sort | handbook of herbs and spices volume 1 |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade / Quality control fast Herbs fast Spices fast Herbs Spices Food industry and trade Quality control |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food industry and trade / Quality control Herbs Spices Food industry and trade Quality control |
| url | http://www.sciencedirect.com/science/book/9780857090393 |
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