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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 |
Tabla de Contenidos:
- 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
- 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
- 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
- 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
- 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