Handbook of herbs and spices: Volume 1, Second Edition

Cover......Page 1
Handbook of herbs and spices......Page 4
Copyright......Page 5
Contents......Page 6
Contributor contact details......Page 13
Woodhead Publishing Series in Food Science, Technology and Nutrition......Page 17
 1.1 Introduction......Page 26
 1.2 Main uses of herbs and spices......Page 28
 1.3 Safety and efficacy issues: a phytochemical perspective......Page 39
 1.5 References......Page 40
 2.1 Introduction: a need for ‘new’ preservatives......Page 42
 2.2 Chemical composition of flavouring substances produced from herbs and spices......Page 44
 2.3 In vitro antimicrobial activities of herbs, spices and their components......Page 48
 2.4 In situ antimicrobial activities of herbs, spices and their components......Page 53
 2.5 Mode of antimicrobial action......Page 60
 2.6 Legislation and labelling......Page 63
 2.7 Future trends......Page 64
 2.8 References......Page 66
 3.1 Introduction......Page 76
 3.2 Reactions of spice antioxidants with natural food components......Page 82
 3.3 Main changes in herb and spice antioxidants under different conditions......Page 86
 3.4 Future trends and conclusions......Page 92
 3.6 References......Page 94
 4.1 Introduction......Page 97
 4.2 Cancer preventive properties of herbs and spices......Page 98
 4.3 Other health effects of herbs and spices......Page 103
 4.4 Safety and toxicity......Page 106
 4.6 References and further reading......Page 107
 5.1 Introduction......Page 114
 5.2 General analytical methods......Page 115
 5.3 Extraction techniques: determining essential oil content of plant material......Page 117
 5.4 Identifying the physical properties of essential oils......Page 121
 5.5 Estimation of oleoresin in spices......Page 124
 5.6 Antioxidant potential of plant extracts......Page 134
 5.7 Estimation of fibre......Page 140
 5.8 References......Page 141
 6.1 Introduction......Page 143
 6.2 Production and trade......Page 146
 6.3 Main uses in food and cosmetics......Page 148
 6.4 Functional properties......Page 150
 6.5 Quality issues......Page 155
 6.6 References......Page 158
 7.1 Introduction......Page 163
 7.2 Production and cultivation......Page 165
 7.3 Main uses in food processing......Page 168
 7.4 Functional properties......Page 169
 7.5 Quality and regulatory issues......Page 171
 7.6 References......Page 173
 8.1 Introduction......Page 176
 8.2 Chemical composition......Page 181
 8.3 Cultivation and processing......Page 182
 8.5 Main uses of asafoetida......Page 185
 8.6 References......Page 188
 9.1 Introduction......Page 191
 9.2 Chemical composition......Page 193
 9.3 Cultivation......Page 203
 9.4 Main uses of allspice......Page 206
 9.5 Functional properties......Page 208
 9.6 Quality iss ues and adulteration......Page 211
 9.7 References......Page 215
 10.1 Introduction......Page 218
 10.2 Chemical composition......Page 220
 10.3 Cultivation of capers and caperberries......Page 222
 10.4 Pests and diseases......Page 228
 10.5 Main cultivars and world production and trade......Page 230
 10.6 Post-harvest technology and uses in food processing......Page 232
 10.7 Functional properties and health benefits......Page 235
 10.8 Quality issues and future trends......Page 238
 10.9 References......Page 239
 11.1 Introduction......Page 250
 11.2 Production and international trade......Page 254
 11.3 Main uses in food......Page 255
 11.4 Nutritional and functional benefits......Page 260
 11.6 Quality specifications......Page 266
 11.7 References......Page 269
 12.1 Introduction......Page 274
 12.2 Production and international trade......Page 276
 12.3 Main products and uses in food......Page 280
 12.4 Nutritional value and functional properties......Page 282
 12.5 Quality specifications......Page 287
 12.6 References......Page 290
 13.1 Introduction......Page 293
 13.2 Production and cultivation of chervil......Page 294
 13.3 Main uses of chervil......Page 297
 13.4 Sources of further information......Page 299
 14.1 Introduction and description......Page 300
 14.2 Chemical composition......Page 301
 14.3 International trade, production and post-harvest processing......Page 306
 14.4 Main uses of fennel in food......Page 308
 14.5 Functional properties of fennel......Page 311
 14.6 Toxicity and allergenicity......Page 317
 14.7 Quality issues......Page 318
 14.8 References......Page 323
 15.1 Introduction......Page 328
 15.2 Functional properties......Page 332
 15.3 Main uses of galangal......Page 337
 15.4 Quality issues and adulteration......Page 338
 15.5 References......Page 339
 16.1 Introduction......Page 344
 16.2 Cultivation and production......Page 345
 16.3 Chemical composition......Page 346
 16.4 Main uses and functional properties......Page 350
 16.5 References......Page 352
 17.1 Introduction......Page 354
 17.2 Production......Page 356
 17.3 Main uses in food processing, perfumery and paramedical spheres......Page 358
 17.4 Functional properties and toxicity......Page 359
 17.5 Quality issues and adulteration......Page 364
 17.6 References......Page 367
 18.1 Introduction......Page 373
 18.2 Chemical composition......Page 376
 18.3 Production......Page 379
 18.4 Harvesting and processing......Page 385
 18.5 Main uses of lemongrass......Page 389
 18.6 Quality issues......Page 391
 18.7 References......Page 393
 19.1 Introduction......Page 396
 19.2 Chemical composition......Page 398
 19.3 Cultivation and production......Page 402
 19.4 Main uses in food......Page 407
 19.5 Functional properties......Page 409
 19.6 References......Page 411
 20.1 Introduction and description......Page 416
 20.2 Production and international trade......Page 421
 20.3 Functional properties......Page 424
 20.4 Toxicity......Page 432
 20.5 Quality issues......Page 433
 20.6 References......Page 434
 21.1 Introduction and description......Page 442
 21.2 Production and cultivation......Page 446
 21.3 Main uses in food processing and medicine......Page 450
 21.4 Functional properties......Page 452
 21.5 Quality specifications and commercial issues......Page 454
 21.6 References......Page 456
 22.1 Introduction and description......Page 462
 22.2 Production, cultivation and chemical composition......Page 465
 22.3 Main uses of poppy......Page 468
 22.4 Quality issues......Page 470
 22.5 References......Page 471
 23.1 Introduction......Page 474
 23.2 Chemical composition......Page 477
 23.3 Production: crop adaptation......Page 487
 23.4 Cultivation......Page 490
 23.5 Harvesting and post-harvest production......Page 494
 23.6 Processing of sesame......Page 495
 23.7 Main uses of sesame seed......Page 500
 23.9 Future trends......Page 504
 23.10 References......Page 506
 24.1 Introduction and description......Page 512
 24.2 Oil extraction......Page 515
 24.3 Physical properties and chemical constituents of star anise oil......Page 517
 24.4 Quality issues and specifications......Page 520
 24.5 Main uses of star anise......Page 523
 24.6 World trade......Page 525
 24.7 References......Page 527
 25.1 Introduction and description......Page 529
 25.2 Cultivation and processing......Page 531
 25.3 Main uses and functional properties......Page 532
 25.5 References......Page 535
 26.1 Introduction......Page 537
 26.2 Production and cultivation......Page 540
 26.3 Main uses of tamarind products......Page 542
 26.4 Functional properties......Page 546
 26.5 Quality issues......Page 549
 26.6 References......Page 550
 27.1 Introduction......Page 559
 27.2 Achiote (annatto)......Page 560
 27.3 Chamomile......Page 563
 27.4 Galanga......Page 566
 27.5 Horseradish......Page 567
 27.6 Hyssop......Page 569
 27.7 Juniper berry......Page 570
 27.8 Kokum and Malabar tamarind......Page 571
 27.9 Large cardamom......Page 573
 27.10 Lemon balm......Page 574
 27.11 Long pepper......Page 576
 27.12 Szechuan pepper......Page 577
 27.13 References......Page 579
 28.2 Mango ginger......Page 582
 28.3 Fragrant pandan......Page 584
 28.4 Pink peppercorn......Page 586
 28.5 Rue......Page 588
 28.6 Sumac......Page 590
 28.7 Summer savory and winter savory......Page 592
 28.8 Wasabi......Page 594
 28.9 Less well-known spices and herbs......Page 598
 28.10 References......Page 604
Index......Page 608