Handbook of herbs and spices:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla.
CRC Press
2001
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products |
| Beschreibung: | 1 Online-Ressource (xiv, 319 p.) |
| ISBN: | 1591243378 9781591243373 1855735628 9781855735620 0849312175 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV042313341 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s2001 |||| o||u| ||||||eng d | ||
| 020 | |a 1591243378 |c electronic bk. |9 1-59124-337-8 | ||
| 020 | |a 9781591243373 |c electronic bk. |9 978-1-59124-337-3 | ||
| 020 | |a 1855735628 |c electronic bk. |9 1-85573-562-8 | ||
| 020 | |a 9781855735620 |c electronic bk. |9 978-1-85573-562-0 | ||
| 020 | |a 0849312175 |c CRC |9 0-8493-1217-5 | ||
| 035 | |a (OCoLC)50266874 | ||
| 035 | |a (DE-599)BVBBV042313341 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664/.53 |2 22 | |
| 245 | 1 | 0 | |a Handbook of herbs and spices |c edited by K.V. Peter |
| 264 | 1 | |a Boca Raton, Fla. |b CRC Press |c 2001 | |
| 300 | |a 1 Online-Ressource (xiv, 319 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a 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 structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products | ||
| 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 | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9781855735620 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027750332 | ||
Datensatz im Suchindex
| _version_ | 1804152905278685184 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313341 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)50266874 (DE-599)BVBBV042313341 |
| 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 253 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02692nmm a2200457zc 4500</leader><controlfield tag="001">BV042313341</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s2001 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1591243378</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-59124-337-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781591243373</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-59124-337-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1855735628</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-85573-562-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781855735620</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-85573-562-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0849312175</subfield><subfield code="c">CRC</subfield><subfield code="9">0-8493-1217-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)50266874</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042313341</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.53</subfield><subfield code="2">22</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Handbook of herbs and spices</subfield><subfield code="c">edited by K.V. Peter</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boca Raton, Fla.</subfield><subfield code="b">CRC Press</subfield><subfield code="c">2001</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xiv, 319 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">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 structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food industry and trade / Quality control</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Herbs</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Spices</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Herbs</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Spices</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food industry and trade</subfield><subfield code="x">Quality control</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Peter, K. V.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9781855735620</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FAW_PDA_ESD</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FLA_PDA_ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027750332</subfield></datafield></record></collection> |
| id | DE-604.BV042313341 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1591243378 9781591243373 1855735628 9781855735620 0849312175 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750332 |
| oclc_num | 50266874 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xiv, 319 p.) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | CRC Press |
| record_format | marc |
| spelling | Handbook of herbs and spices edited by K.V. Peter Boca Raton, Fla. CRC Press 2001 1 Online-Ressource (xiv, 319 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products Food industry and trade / Quality control fast Herbs fast Spices fast Herbs Spices Food industry and trade Quality control Peter, K. V. Sonstige oth http://www.sciencedirect.com/science/book/9781855735620 Verlag Volltext |
| spellingShingle | Handbook of herbs and spices 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 |
| title_auth | Handbook of herbs and spices |
| title_exact_search | Handbook of herbs and spices |
| title_full | Handbook of herbs and spices edited by K.V. Peter |
| title_fullStr | Handbook of herbs and spices edited by K.V. Peter |
| title_full_unstemmed | Handbook of herbs and spices edited by K.V. Peter |
| title_short | Handbook of herbs and spices |
| title_sort | handbook of herbs and spices |
| topic | Food industry and trade / Quality control fast Herbs fast Spices fast Herbs Spices Food industry and trade Quality control |
| topic_facet | Food industry and trade / Quality control Herbs Spices Food industry and trade Quality control |
| url | http://www.sciencedirect.com/science/book/9781855735620 |
| work_keys_str_mv | AT peterkv handbookofherbsandspices |