Handbook of Herbs and Spices: Volume 2
K. V. Peter
Elsevier, Mar 23, 2004 - Technology & Engineering - 376 pages
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
acetate acid Acorus adulteration allspice angelica antimicrobial antimicrobial activity antioxidant Apiaceae Aromatic Plants asafoetida assay bacteria beans berries calamus caper carvacrol cells Chem chemical composition Chervil colour commercial components compounds constituents contains coriander crop cultivars cultivated diseases dried effect essential oil eugenol extract flavour flour flowers fruits galanga geraniol Geranium and Pelargonium geranium oil germination grown growth harvested herbal spices herbs and spices India inhibition insect kg/ha Lamiaceae lavender oil leaves linalool Lis-Balchin marjoram Medicinal and Aromatic Medicinal Plants method methyl Microbiology moisture mustard Nigella seeds NYCHAS odour officinalis oil content oilseed oleoresin oregano organic Origanum p-cymene parsley Pelargonium pepper phenolic pimento powder production properties protein reported rhizome root rosemary savory screening sesame oil sesame seeds Skandamis soil species spices star anise stem Table Tassou thyme thyme oil thymol Thymus vanilla vanillin vitro volatile oil vulgaris yield