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Handbook of herbs and spices /
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 antioxidant...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
|
| Colección: | Woodhead Publishing series in food science and technology
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Handbook of herbs and spices / |c edited by K.V. Peter. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2001. | ||
| 300 | |a 1 online resource (xiv, 319 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing series in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |a Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address. |5 PPiU | ||
| 520 | |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. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Herbs. | |
| 650 | 0 | |a Spices. | |
| 650 | 0 | |a Food industry and trade |x Quality control. | |
| 650 | 1 | 2 | |a Food Industry |x standards |
| 650 | 1 | 2 | |a Spices |
| 650 | 6 | |a Herbes. | |
| 650 | 6 | |a Épices. | |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Qualité |x Contrôle. | |
| 650 | 7 | |a Food industry and trade |x Quality control. |2 fast |0 (OCoLC)fst00930920 | |
| 650 | 7 | |a Herbs. |2 fast |0 (OCoLC)fst00955373 | |
| 650 | 7 | |a Spices. |2 fast |0 (OCoLC)fst01129725 | |
| 655 | 2 | |a Handbook | |
| 655 | 7 | |a Handbooks and manuals. |2 fast |0 (OCoLC)fst01423877 | |
| 655 | 7 | |a Handbooks and manuals. |2 lcgft | |
| 655 | 7 | |a Guides et manuels. |2 rvmgf | |
| 700 | 1 | |a Peter, K. V. | |
| 776 | 0 | 8 | |i Print version: |t Handbook of herbs and spices. |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001 |z 1855735628 |z 0849312175 |w (OCoLC)47193807 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpHHSV0007/toc |z Texto completo |
| 936 | |a BATCHLOAD | ||
| 938 | |a Askews and Holts Library Services |b ASKH |n AH20348590 | ||
| 938 | |a Brodart |b BROD |n 57147124 |c $225.00 | ||
| 938 | |a CRC Press |b CRCP |n CRC0NE10096PDF | ||
| 994 | |a 92 |b IZTAP | ||