Handbook_of_Herbs_and_Spices_Vol._2_-_K._Peter_-_Ed._CRC_2004.pdf

Handbook of herbs and spices

Related titles from Woodhead’s food science, technology and nutrition list:

Handbook of herbs and spices Volume 1 (ISBN 1 85573 562 8)

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. A 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. Chapters cover

key issues from definition and classification to chemical structure, cultivation and post-

harvest processing, uses in food processing, functional properties, regulatory issues, quality

indices and methods of analysis.

Antioxidants in food (ISBN 1 85573 463 X)

Antioxidants are an increasingly important ingredient in food processing, as they inhibit the

development of oxidative rancidity in fat-based foods, particularly meat, dairy products and

fried foods. Recent research suggests that they play a role in limiting cardiovascular disease

and cancers. This book provides a review of the functional role of antioxidants and discusses

how they can be effectively exploited by the food industry, focusing on naturally occurring

antioxidants in response to the increasing consumer scepticism over synthetic ingredients.

Natural antimicrobials for the minimal processing of foods (ISBN 1 85573 669 1)

Consumers demand food products with fewer synthetic additives but increased safety and

shelf-life. These demands have increased the importance of natural antimicrobials which

prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert

in the field, this important collection reviews the range of key antimicrobials together with

their applications in food processing. There are chapters on antimicrobials such as nisin and

chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways

of combining antimicrobials with other preservation techniques to enhance the safety and

quality of foods.

Details of these books and a complete list of Woodhead’s food science, technology and

nutrition titles can be obtained by:

• visiting our web site at www.woodhead-publishing.com

• contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: +44 (0)

1223 893694; tel.: +44 (0) 1223 891358 ext.30; address: Woodhead Publishing Ltd,

Abington Hall, Abington, Cambridge CB1 6AH, England)

Selected food science and technology titles are also available in electronic form. Visit our

web site (www.woodhead-publishing.com) to find out more.

If you would like to receive information on forthcoming titles in this area, please send your

address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-

publishing.com). Please confirm which subject areas you are interested in.

Handbook of herbs and spices

Volume 2

Edited by

K. V. Peter

CRC Press

Boca Raton Boston New York Washington, DC

Cambridge England

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