Cargando…
Handbook of herbs and spices. Volume 3 /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead,
2006.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_ocm76951345 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr mnu|||||||| | ||
| 008 | 061212s2006 enk ob 001 0 eng d | ||
| 040 | |a GAT |b eng |e pn |c GAT |d TEF |d COO |d OCLCQ |d GA0 |d OCLCQ |d KNOVL |d OCLCF |d KNOVL |d OPELS |d N$T |d YDXCP |d E7B |d KNOVL |d OCLCQ |d UAB |d BUF |d D6H |d OCLCQ |d CEF |d RRP |d OTZ |d UKBTH |d S2H |d OCLCO |d OCLCQ |d OCLCO |d COM |d OCLCQ | ||
| 019 | |a 123958522 | ||
| 020 | |a 1845690176 |q (electronic bk.) | ||
| 020 | |a 9781845690175 |q (electronic bk.) | ||
| 020 | |a 9781845691714 |q (electronic bk.) | ||
| 020 | |a 1845691717 |q (electronic bk.) | ||
| 020 | |a 9780849391552 | ||
| 020 | |a 0849391555 | ||
| 029 | 1 | |a AU@ |b 000041171754 | |
| 029 | 1 | |a AU@ |b 000049572573 | |
| 029 | 1 | |a CHNEW |b 001004948 | |
| 029 | 1 | |a DEBBG |b BV042313399 | |
| 029 | 1 | |a DEBSZ |b 41425936X | |
| 029 | 1 | |a GBVCP |b 81316463X | |
| 029 | 1 | |a NZ1 |b 11177619 | |
| 029 | 1 | |a NZ1 |b 13876509 | |
| 029 | 1 | |a NZ1 |b 15594373 | |
| 035 | |a (OCoLC)76951345 |z (OCoLC)123958522 | ||
| 037 | |b Knovel Corporation |n http://www.knovel.com | ||
| 050 | 4 | |a TP420 |b .H4713 2006eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.05 |2 22 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Handbook of herbs and spices. |n Volume 3 / |c edited by K.V. Peter. |
| 260 | |a Cambridge : |b Woodhead, |c 2006. | ||
| 300 | |a 1 online resource (537 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology, and nutrition | |
| 520 | 8 | |a Annotation |b This third volume of this comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colourings and flavourings and functional benefits are covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties and uses in food processing then follow. CONTENTS Part 1 Improving the safety of herbs and spices: Detecting and controlling mycotoxin contamination; Controlling pesticide and other residues; Irradiation to decontaminate herbs and spices; Other decontamination techniques; Packaging and storage Part 2 Herbs and spices as colourings and flavourings: Pigments from herbs and spices; Volatiles from herbs and spices; Quality testing of spice essential oils and oleoresins. Part 3 Functional benefits of herbs and spices: Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herb, spices and gut health. Part 4 Individual herbs and spices: Asafoetida; Balm; Caper; Caraway; Cayenne pepper; Chives; Lemongrass; Lovage; Peppermint; Spearmint; Sesame. | |
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Cover; Handbook of herbs and spices; Copyright; Contents; Contributor contact details; Introduction; I.1 Production of quality spices; I.2 Herbs and spices as sources of natural colours and flavours; I.3 References and further reading; Part I Improving the safety of herbs and spices; 1 Detecting and controlling mycotoxin contamination of herbs and spices; 1.1 Introduction; 1.2 Naturally occurring mycotoxins in herbs and spices; 1.3 Mycobiota of spices and herbs and possible mycotoxin production; 1.4 Detecting mycotoxins in herbs and spices | |
| 505 | 8 | |a 1.5 Preventing and controlling mycotoxin contamination1.6 Future trends; 1.7 Sources of further information and advice; 1.8 References; 2 Controlling pesticide and other residues in herbs and spices; 2.1 Introduction; 2.2 The regulation of pesticide residues; 2.3 Analytical methods for detecting pesticide residues; 2.4 Control of pesticide residues in herbs and spices; 2.5 Integrated pest management and organic production; 2.6 Acknowledgements; 2.7 References; 3 Irradiation to decontaminate herbs and spices; 3.1 Introduction; 3.2 Quality considerations; 3.3 Application of ionizing radiation | |
| 505 | 8 | |a 3.4 Nutritional and safety aspects3.5 International approval; 3.6 SPS application to boost international trade; 3.7 Detection of irradiated spices and herbs; 3.8 References and further reading; 4 Other decontamination techniques for herbs and spices; 4.1 Introduction; 4.2 Preventive measures against contamination; 4.3 Organic production; 4.4 GAP, GMP, ISO 9000, HACCP and ISO 22000; 4.5 Decontamination techniques; 4.6 Sterilization of herbs and spices; 4.7 Detoxification; 4.8 Sources of further information and advice; 4.9 References; 5 Packaging and storage of herbs and spices | |
| 505 | 8 | |a 5.1 Introduction5.2 Consumer trends driving innovation; 5.3 Herb and spice product formats and packaging techniques; 5.4 Essential oils; 5.5 Oleoresins; 5.6 Storage requirements for fresh and dried herbs and spices; 5.7 Types of packaging material; 5.8 Printing; 5.9 Microbiological safety of herbs and spices; 5.10 New packaging materials used in herbs and spices; 5.11 Future trends; 5.12 References; 6 QA and HACCP systems in herb and spice production; 6.1 Introduction; 6.2 HACCP planning for herb and spice production; 6.3 Plant identification practice; 6.4 Future trends; 6.5 Acknowledgement | |
| 505 | 8 | |a 6.6 BibliographyPart II Herbs and spices as functional ingredients and flavourings; 7 The range of medicinal herbs and spices; 7.1 Introduction; 7.2 The role of medicinal herbs and spices; 7.3 Major constituents and therapeutic uses of medicinal herbs and spices; 7.4 Future trends; 7.5 Sources of further information; 7.6 References; 8 Herbs, spices and cardiovascular disease; 8.1 Introduction; 8.2 Chemical composition of herbs and spices; 8.3 Herbs spices and cardiovascular disease; 8.4 Measurement of antioxidants; 8.5 Complex mixtures versus single compounds; 8.6 Conclusions; 8.7 References | |
| 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 | 6 | |a Herbes. | |
| 650 | 6 | |a Épices. | |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Qualité |x Contrôle. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 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 | |
| 700 | 1 | |a Peter, K. V. | |
| 776 | 0 | 8 | |i Print version: |t Handbook of herbs and spices. Volume 3. |d Cambridge : Woodhead, 2006 |z 1845690176 |z 9781845690175 |w (OCoLC)70882291 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpHHSV0027/toc |z Texto completo |
| 938 | |a ebrary |b EBRY |n ebr10834020 | ||
| 938 | |a EBSCOhost |b EBSC |n 185915 | ||
| 938 | |a YBP Library Services |b YANK |n 2555196 | ||
| 994 | |a 92 |b IZTAP | ||