ENGLISH

Handbook of Herbs and Spices

By K V Peter

Book information

Publisher
CRC Press
Year
2004
ISBN
9780849325359, 9781855737211, 9781855738355, 0849325358, 1855737213, 9780203023945
Open Library ID
OL8259720M
Language
english
Format
PDF
Filesize
5 MB (4818495 bytes)
Volume
Volume 2
Edition
1
Pages
360\375
Time added
2011-04-20 14:05:05

Description

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 increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential reference for manufacturers wishing to make the most of these important ingredients. The main body of the handbook consists of 15 chapters covering key spices and herbs. Chapters cover key issues from definition and classification to chemical structure, cultivation, uses in food processing, functional properties and quality issues.

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