Complied by leading experts in the field, this third volume of a 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 colorings and flavorings 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.
Author(s): K V Peter
Edition: 1
Publisher: CRC Press
Year: 2006
Language: English
Pages: 559
Front Matter......Page 1
Contributor Contact Details......Page 3
I.1 Production of Quality Spices......Page 8
I.2 Herbs and Spices as Sources of Natural Colours and Flavours......Page 13
I.3 References and Further Reading......Page 17
Table of Contents......Page 0
Table of Contents......Page 18
Handbook of Herbs and Spices Vol III 003.pdf......Page 26
1.1 Introduction......Page 27
1.2 Naturally Occurring Mycotoxins in Herbs and Spices......Page 28
1.3 Mycobiota of Spices and Herbs and Possible Mycotoxin Production......Page 37
1.4 Detecting Mycotoxins in Herbs and Spices......Page 43
1.5 Preventing and Controlling Mycotoxin Contamination......Page 51
1.6 Future Trends......Page 57
1.8 References......Page 58
2.1 Introduction......Page 65
2.2 The Regulation of Pesticide Residues......Page 66
2.3 Analytical Methods for Detecting Pesticide Residues......Page 68
2.4 Control of Pesticide Residues in Herbs and Spices......Page 73
2.5 Integrated Pest Management and Organic Production......Page 78
2.7 References......Page 82
3.1 Introduction......Page 84
3.2 Quality Considerations......Page 85
3.3 Application of Ionizing Radiation......Page 91
3.4 Nutritional and Safety Aspects......Page 94
3.6 SPS Application to Boost International Trade......Page 95
3.7 Detection of Irradiated Spices and Herbs......Page 96
3.8 References and Further Reading......Page 97
4.1 Introduction......Page 98
4.2 Preventive Measures Against Contamination......Page 99
4.4 GAP, GMP, ISO 9000, HACCP and ISO 22000......Page 103
4.5 Decontamination Techniques......Page 104
4.6 Sterilization of Herbs and Spices......Page 106
4.7 Detoxification......Page 107
4.8 Sources of Further Information and Advice......Page 108
4.9 References......Page 109
5.2 Consumer Trends Driving Innovation......Page 110
5.3 Herb and Spice Product formats and Packaging Techniques......Page 111
5.4 Essential Oils......Page 115
5.5 Oleoresins......Page 116
5.6 Storage Requirements for Fresh and Dried Herbs and Spices......Page 117
5.7 Types of Packaging Materials......Page 118
5.8 Printing......Page 121
5.9 Microbiological Safety of Herbs and Spices......Page 122
5.11 Future Trends......Page 124
5.12 References......Page 125
6.1 Introduction......Page 127
6.2 HACCP Planning for Herb and Spice Production......Page 128
6.3 Plant Identification Practice......Page 132
6.6 Bibliography......Page 134
Handbook of Herbs and Spices Vol III 009.pdf......Page 135
7.1 Introduction......Page 136
7.3 Major Constituents and Therapeutic Uses of Medicinal Herbs and Spices......Page 141
7.6 References......Page 144
8.1 Introduction......Page 149
8.2 Chemical Composition of Herbs and Spices......Page 150
8.3 Herbs Spices and Cardiovascular Disease......Page 152
8.4 Measurement of Antioxidants......Page 155
8.5 Complex Mixtures Versus Single Compounds......Page 157
8.7 References......Page 158
9.1 Introduction......Page 161
9.3 Cancer Therapy in Modern Medicine......Page 162
9.4 Complementary and Alternative Medicines (CAM)......Page 163
9.6 Evidence Supporting the Functional Benefits of Herbs and Spices......Page 165
9.7 Botany of Some Important Herbs in Cancer Therapy......Page 168
9.8 References......Page 172
10.1 Introduction......Page 174
10.2 Herbs and Spices as Digestive Stimulants......Page 175
10.3 The Effects of Herbs and Spices on Enteric Bacterial Pathogens......Page 177
10.4 Herbs and Spices as Growth Promoters in Animal Studies......Page 182
10.5 Anti-Inflammatory Activity......Page 184
10.6 Effect on Gut Immunity......Page 186
10.7 Adverse Effects......Page 188
10.8 Future Trends......Page 189
10.10 References......Page 190
11.2 Classification of Volatiles......Page 200
11.3 Biosynthesis of the Components of Volatile Oils......Page 202
11.4 Volatiles and Plant Sources......Page 206
11.5 References......Page 234
Handbook of Herbs and Spices Vol III 014.pdf......Page 242
12.1 Introduction......Page 243
12.2 World Trade......Page 246
12.4 Extraction......Page 247
12.5 Processing......Page 248
12.7 Main Uses......Page 249
12.8 References......Page 251
13.1 Introduction: Brief Description......Page 252
13.2 Chemical Composition......Page 253
13.3 Cultivation and Production......Page 255
13.4 Uses in Food Processing......Page 265
13.5 Functional and Health Benefits......Page 267
13.7 References......Page 269
14.1 Introduction......Page 279
14.3 Origin and Distribution......Page 280
14.5 Climate......Page 282
14.7 Planting......Page 283
14.9 Pests and Diseases......Page 284
14.11 Keeping Quality......Page 285
14.12 Food Uses......Page 286
14.13 Food Value......Page 287
14.16 References......Page 289
15.1 Introduction......Page 292
15.2 Cultivation......Page 294
15.3 Chemical Structure......Page 299
15.4 Main Uses in Food Processing......Page 302
15.5 Functional Properties......Page 307
15.6 Toxicity......Page 312
15.7 Quality Specifications......Page 313
15.8 References......Page 315
16.1 Introduction......Page 321
16.2 The Genus Capsicum......Page 322
16.4 Uses in Food Processing......Page 323
16.5 Cultivation......Page 329
16.6 Conclusions......Page 331
16.7 References......Page 333
17.1 Introduction and Description......Page 335
17.2 Production......Page 336
17.3 Further Reading......Page 338
18.1 Introduction......Page 339
18.2 Cultivation......Page 341
18.4 Cultivars......Page 343
18.5 Chemical Structure......Page 344
18.6 Main Uses in Food Processing......Page 346
18.7 Functional Properties......Page 350
18.8 Quality Specifications......Page 353
18.9 References......Page 356
19.2 Chemical Composition and Nutritional Value......Page 359
19.3 Cultivation and Production......Page 362
19.4 Varieties......Page 365
19.5 References and Further Reading......Page 366
20.1 Introduction......Page 369
20.2 Cultivation and Production......Page 370
20.3 Tissue Culture Studies......Page 371
20.4 Functional Properties......Page 372
20.5 Chemistry......Page 373
20.6 Uses......Page 374
20.8 References and Further Reading......Page 375
21.1 Introduction......Page 379
21.2 Production......Page 381
21.4 Functional Properties......Page 382
21.5 Alpinia officinarum Hance (Lesser Galangal, Chinese Ginger)......Page 384
21.7 References and Further Reading......Page 385
22.1 Introduction......Page 387
22.2 Leek......Page 388
22.3 Cultivation and Production......Page 392
22.5 Functional Properties......Page 400
22.6 Quality Issues......Page 402
22.7 Shallot......Page 403
22.8 Cultivation and Production......Page 405
22.9 Uses in Food Industry/Processing......Page 408
22.11 References......Page 409
23.1 Introduction......Page 412
23.2 Chemical Composition......Page 413
23.3 Cultivation and Production......Page 414
23.5 Functional/Health Benefits......Page 416
23.7 References......Page 419
24.2 Species and Varieties......Page 422
24.4 Cultivation and Processing......Page 423
24.6 Chemical Composition......Page 430
24.7 Uses in Food Processing......Page 431
24.8 Functional Properties......Page 435
24.9 Quality Issues......Page 436
24.10 References......Page 438
25.1 Introduction......Page 442
25.2 Chemical Composition of Long Pepper......Page 445
25.3 Uses......Page 450
25.4 Cultivation......Page 453
25.6 Biotechnology......Page 456
25.7 Future......Page 457
25.8 References......Page 458
26.1 Introduction......Page 460
26.2 Chemical Composition......Page 461
26.3 Cultivation and Production......Page 465
26.4 Use in Food......Page 468
26.5 Functional/Health Benefits......Page 470
26.6 References......Page 472
27.1 Description......Page 475
27.2 Cultivation, Production and Processing......Page 476
27.3 Chemical Structure......Page 477
27.4 Uses in Food......Page 479
27.6 References......Page 480
28.2 Description......Page 482
28.3 Cultivation and Production......Page 484
28.4 Chemical Composition......Page 492
28.5 Commercial Uses......Page 493
28.6 Quality Issues......Page 497
28.7 References......Page 500
29.1 Introduction......Page 504
29.2 Crop Production and Management......Page 506
29.3 Chemical Composition......Page 508
29.4 Biotechnological Approaches......Page 509
29.5 Functional Properties and Pharmacological Studies......Page 510
29.6 References and Further Reading......Page 513
30.1 Introduction......Page 517
30.2 Chemical Composition and Uses......Page 518
30.3 Production......Page 519
30.5 Medicinal Properties......Page 521
30.7 Quality......Page 522
30.8 References......Page 523
31.1 Introduction......Page 524
31.2 Chemical Composition, Biosynthesis and Genetics of Essential Oil......Page 525
31.3 Cultivation and Production......Page 526
31.4 Diseases, Pests and Their Control......Page 532
31.7 Functional Benefits......Page 534
31.9 References......Page 538
A......Page 542
B......Page 543
C......Page 544
D......Page 546
E......Page 547
F......Page 548
H......Page 549
I......Page 550
M......Page 551
P......Page 553
S......Page 556
T......Page 557
V......Page 558
Z......Page 559
