Handbook of herbs and spices volume 1 pdf

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handbook of herbs and spices volume 1 pdf

Handbook of Herbs and Spices - K V Peter - Häftad () | Bokus

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized.
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Published 14.01.2019

MF Doom & MF Grimm - Special Herbs + Spices Vol. 1 (2004)

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Antioxidant Activity of Spices and Their Impact on Human Health: A Review

Part 1 General issues: The functional role of herbal spices; Herbs and spices and antimicrobials; Screening for health effects of herbs; Under-utilised herbs and spices. 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. Superb reading. We are always looking for ways to improve customer experience on Elsevier.

Table of Contents

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.

It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction. Du kanske gillar. Biodiversity in Horticultural Crops Vol. Spara som favorit. Skickas inom vardagar.

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