Handbook of Herbs and Spices:

Front Matter......Page 1
Contributors......Page 3
Table of Contents......Page 0
1.1 Introduction to Herbs and Spices......Page 7
1.2 Uses of Herbs and Spices......Page 9
1.3 Active Plant Constituents......Page 10
1.4 The Structure of this Book......Page 11
1.5 References......Page 14
Handbook of Herbs and Spices Vol II 003.pdf......Page 15
2.1 Introduction......Page 16
2.2 Classification......Page 17
2.3 Production, Consumption and Processing......Page 18
2.4 Functional Properties......Page 20
2.5 Sources of Further Information......Page 26
3.2 Barriers to the Use of Herb and Spice Essential Oils as Antimicrobials in Foods......Page 27
3.3 Measuring Antimicrobial Activity......Page 28
3.4 Studies in Vitro......Page 31
3.5 Applications in Food Systems......Page 32
3.6 Mode of Action and Development of Resistance......Page 37
3.9 References......Page 39
4.1 Introduction......Page 46
4.2 Types of Assay......Page 47
4.3 Throughput vs. Content Assays......Page 49
4.5 Screening Bio-Active Compounds......Page 50
4.6 Screening Experiments for Anti-Inflammatory Properties......Page 51
4.7 Future Trends......Page 54
4.9 References......Page 56
5.2 Sweet Flag......Page 58
5.3 Greater Galangal......Page 65
5.4 Angelica......Page 69
5.5 Horseradish......Page 74
5.6 Black Caraway......Page 77
5.7 Capers......Page 79
5.8 Asafoetida......Page 82
5.9 Hyssop......Page 86
5.10 Galangal......Page 88
5.11 Betel Vine......Page 90
5.12 Pomegranate......Page 94
5.13 Summer Savory......Page 96
5.14 Winter Savory......Page 99
5.15 Other......Page 100
5.16 References......Page 103
Handbook of Herbs and Spices Vol II 007.pdf......Page 109
6.2 Production......Page 110
6.3 Cultivation......Page 111
6.4 Chemical Structure......Page 112
6.5 Main Uses in Food Processing......Page 114
6.6 Functional Properties and Toxicity......Page 115
6.7 Quality Issues......Page 116
6.8 References......Page 118
7.1 Introduction and Description......Page 120
7.2 Production and Trade......Page 122
7.3 Chemical Composition......Page 123
7.4 Cultivation......Page 128
7.5 Uses......Page 134
7.6 Functional Properties......Page 135
7.7 Quality Issues and Adulteration......Page 137
7.8 References......Page 141
8.1 Introduction and Description......Page 143
8.2 Cultivation and Production Technology......Page 144
8.3 Uses......Page 146
8.4 Sources of Further Information......Page 147
9.1 Introduction and Description......Page 148
9.3 Chemical Composition......Page 149
9.4 Cultivation and Post-Harvest Practices......Page 150
9.6 Diseases, Pests and the Use of Pesticides......Page 152
9.7 Quality Issues......Page 154
9.8 Value Addition......Page 160
9.10 References......Page 162
Appendix I......Page 163
Appendix II......Page 164
10.2 Chemical Composition......Page 165
10.3 Production and Cultivation......Page 166
10.4 Main Uses in Food Processing and Perfumery......Page 169
10.5 Functional Properties......Page 170
10.6 Quality Issues and Adulteration......Page 174
10.7 References......Page 176
11.2 Chemical Composition......Page 182
11.3 Production......Page 183
11.4 Uses in Food Processing, Perfumery and Paramedical Spheres......Page 185
11.5 Functional Properties and Toxicity......Page 186
11.6 Quality Issues and Adulteration......Page 191
11.7 References......Page 193
13.1 Introduction and Description......Page 199
13.2 Chemical Structure......Page 200
13.3 Cultivation......Page 201
13.4 Main Uses in Food Processing......Page 202
13.5 Functional Properties and Toxicity......Page 203
13.6 Quality Specifications and Adulteration......Page 205
13.7 References......Page 207
14.1 Introduction and Description......Page 208
14.2 Chemical Structure......Page 209
14.3 Production and Cultivation......Page 212
14.4 Main Uses in Food Processing and Medicine......Page 215
14.5 Functional Properties......Page 216
14.6 Quality Specifications and Commercial Issues......Page 218
14.7 References......Page 219
15.1 Introduction and Description......Page 223
15.2 Chemical Composition......Page 225
15.3 Production and Cultivation......Page 226
15.4 Organic Farming......Page 228
15.5 General Uses......Page 231
15.6 Essential Oils and their Physicochemical Properties......Page 232
15.7 References......Page 234
16.1 Introduction and Description......Page 236
16.2 Chemical Composition......Page 237
16.3 Production and Cultivation......Page 238
16.4 Post-Harvest Technology......Page 239
16.5 Uses......Page 241
16.6 Toxicology and Disease......Page 244
16.8 References......Page 245
17.1 Introduction......Page 249
17.2 Chemical Composition......Page 252
17.3 Production......Page 261
17.4 Processing......Page 268
17.5 Uses......Page 272
17.6 Future Research Needs......Page 276
17.7 References......Page 277
18.1 Introduction, Morphology and Related Species......Page 283
18.2 Histology......Page 285
18.3 Production and Cultivation......Page 286
18.4 Main Uses......Page 287
18.5 References......Page 288
19.1 Introduction......Page 290
19.2 Chemical Structure......Page 291
19.3 Production......Page 296
19.4 Main Uses in Food Processing......Page 299
19.5 Functional Properties and Toxicity......Page 303
19.6 Quality Specifications and Issues......Page 306
19.7 References......Page 311
20.1 Introduction and Description......Page 315
20.2 Production and Trade......Page 318
20.3 Cultivation......Page 319
20.4 Harvesting, Yield and Post-Production Activities......Page 323
20.6 Vanilla Products......Page 331
20.8 Quality Issues and Adulteration......Page 333
20.9 Improving Production of Natural Vanillin......Page 339
20.10 Future Outlook......Page 341
20.11 References......Page 342
A......Page 347
C......Page 349
E......Page 351
G......Page 352
L......Page 353
N......Page 354
P......Page 355
S......Page 356
V......Page 358
Z......Page 359