Handbook of herbs and spices: Volume 3

1845690176......Page 1
Handbook of herbs and spices......Page 4
Contents......Page 6
Contributor contact details......Page 14
I.1 Production of quality spices......Page 20
I.2 Herbs and spices as sources of natural colours and flavours......Page 25
I.3 References and further reading......Page 29
Part I Improving the safety of herbs and spices......Page 30
1.1 Introduction......Page 32
1.2 Naturally occurring mycotoxins in herbs and spices......Page 33
1.3 Mycobiota of spices and herbs and possible mycotoxin production......Page 42
1.4 Detecting mycotoxins in herbs and spices......Page 48
1.5 Preventing and controlling mycotoxin contamination......Page 56
1.6 Future trends......Page 62
1.8 References......Page 63
2.1 Introduction......Page 70
2.2 The regulation of pesticide residues......Page 71
2.3 Analytical methods for detecting pesticide residues......Page 73
2.4 Control of pesticide residues in herbs and spices......Page 78
2.5 Integrated pest management and organic production......Page 83
2.7 References......Page 87
3.1 Introduction......Page 89
3.2   Quality considerations......Page 90
3.3 Application of ionizing radiation......Page 96
3.4   Nutritional and safety aspects......Page 99
3.6 SPS application to boost international trade......Page 100
3.7 Detection of irradiated spices and herbs......Page 101
3.8 References and further reading......Page 102
4.1 Introduction......Page 103
4.2 Preventive measures against contamination......Page 104
4.4 GAP, GMP, ISO 9000, HACCP and ISO 22000......Page 108
4.5 Decontamination techniques......Page 109
4.6 Sterilization of herbs and spices......Page 111
4.7 Detoxification......Page 112
4.8 Sources of further information and advice......Page 113
4.9 References......Page 114
5.2 Consumer trends driving innovation......Page 115
5.3 Herb and spice product formats and packaging techniques......Page 116
5.4 Essential oils......Page 120
5.5 Oleoresins......Page 121
5.6 Storage requirements for fresh and dried herbs and spices......Page 122
5.7 Types of packaging material......Page 123
5.8 Printing......Page 126
5.9 Microbiological safety of herbs and spices......Page 127
5.11 Future trends......Page 129
5.12 References......Page 130
6.1 Introduction......Page 132
6.2 HACCP planning for herb and spice production......Page 133
6.3 Plant identification practice......Page 137
6.6   Bibliography......Page 139
7 The range of medicinal herbs and spices......Page 140
7.1 Introduction......Page 142
7.3 Major constituents and therapeutic uses of medicinal herbs and spices......Page 147
7.6 References......Page 150
8.1 Introduction......Page 155
8.2 Chemical composition of herbs and spices......Page 156
8.3 Herbs spices and cardiovascular disease......Page 158
8.4 Measurement of antioxidants......Page 161
8.5 Complex mixtures versus single compounds......Page 163
8.7 References......Page 164
9.1 Introduction......Page 167
9.3 Cancer therapy in modern medicine......Page 168
9.4 Complementary and alternative medicines (CAM)......Page 169
9.6 Evidence supporting the functional benefits of herbs and spices......Page 171
9.7 Botany of some important herbs in cancer therapy......Page 174
9.8 References......Page 178
10.1 Introduction......Page 180
10.2   Herbs and spices as digestive stimulants......Page 181
10.3 The effects of herbs and spices on enteric bacterial pathogens......Page 183
10.4 Herbs and spices as growth promoters in animal studies......Page 188
10.5 Anti-inflammatory activity......Page 190
10.6 Effect on gut immunity......Page 192
10.7 Adverse effects......Page 194
10.8 Future trends......Page 195
10.10 References......Page 196
11.2 Classification of volatiles......Page 206
11.3 Biosynthesis of the components of volatile oils......Page 208
11.4   Volatiles and plant sources......Page 212
11.5 References......Page 240
12 Asafetida......Page 248
12.1 Introduction......Page 250
12.2 World trade......Page 253
12.4 Extraction......Page 254
12.5 Processing......Page 255
12.7 Main uses......Page 256
12.8 References......Page 258
13.1 Introduction: brief description......Page 259
13.2 Chemical composition......Page 260
13.3 Cultivation and production......Page 262
13.4 Uses in food processing......Page 272
13.5 Functional and health benefits......Page 274
13.7 References......Page 276
14.1 Introduction......Page 286
14.3 Origin and distribution......Page 287
14.5 Climate......Page 289
14.7 Planting......Page 290
14.9 Pests and diseases......Page 291
14.11 Keeping quality......Page 292
14.12 Food uses......Page 293
14.13 Food value......Page 294
14.16 References......Page 296
15.1 Introduction......Page 299
15.2 Cultivation......Page 301
15.3 Chemical structure......Page 306
15.4 Main uses in food processing......Page 309
15.5 Functional properties......Page 314
15.6 Toxicity......Page 319
15.7 Quality specifications......Page 320
15.8 References......Page 322
16.1 Introduction......Page 328
16.2 The genus Capsicum......Page 329
16.4 Uses in food processing......Page 330
16.5 Cultivation......Page 336
16.6 Conclusions......Page 338
16.7 References......Page 340
17.1 Introduction and description......Page 342
17.2   Production......Page 343
17.3 Further reading......Page 345
18.1 Introduction......Page 346
18.2 Cultivation......Page 348
18.4 Cultivars......Page 350
18.5 Chemical structure......Page 351
18.6   Main uses in food processing......Page 353
18.7 Functional properties......Page 357
18.8 Quality specifications......Page 360
18.9 References......Page 363
19.2 Chemical composition and nutritional value......Page 366
19.3 Cultivation and production......Page 369
19.4 Varieties......Page 372
19.5 References and further reading......Page 373
20.1 Introduction......Page 376
20.2 Cultivation and production......Page 377
20.3 Tissue culture studies......Page 378
20.4 Functional properties......Page 379
20.5 Chemistry......Page 380
20.6 Uses......Page 381
20.8 References and further reading......Page 382
21.1 Introduction......Page 386
21.2 Production......Page 388
21.4 Functional properties......Page 389
21.5 Alpinia officinarum Hance (lesser galangal, Chinese ginger)......Page 391
21.7 References and further reading......Page 392
22.1 Introduction......Page 394
22.2 Leek......Page 395
22.3 Cultivation and production......Page 399
22.5 Functional properties......Page 407
22.6 Quality issues......Page 409
22.7 Shallot......Page 410
22.8 Cultivation and production......Page 412
22.9 Uses in food industry/processing......Page 415
22.11 References......Page 416
23.1 Introduction......Page 419
23.2 Chemical composition......Page 420
23.3 Cultivation and production......Page 421
23.5 Functional/health benefits......Page 423
23.7 References......Page 426
24.2 Species and varieties......Page 429
24.4 Cultivation and processing......Page 430
24.6 Chemical composition......Page 437
24.7 Uses in food processing......Page 438
24.8 Functional properties......Page 442
24.9 Quality issues......Page 443
24.10   References......Page 445
25.1 Introduction......Page 449
25.2 Chemical composition of long pepper......Page 452
25.3 Uses......Page 457
25.4 Cultivation......Page 460
25.6 Biotechnology......Page 463
25.7   Future......Page 464
25.8 References......Page 465
26.1 Introduction......Page 467
26.2 Chemical composition......Page 468
26.3 Cultivation and production......Page 472
26.4 Use in food......Page 475
26.5 Functional/health benefits......Page 477
26.6 References......Page 479
27.1 Description......Page 482
27.2 Cultivation, production and processing......Page 483
27.3 Chemical structure......Page 484
27.4 Uses in food......Page 486
27.6 References......Page 487
28.2 Description......Page 489
28.3 Cultivation and production......Page 491
28.4 Chemical composition......Page 499
28.5 Commercial uses......Page 500
28.6 Quality issues......Page 504
28.7 References......Page 507
29.1 Introduction......Page 511
29.2 Crop production and management......Page 513
29.3 Chemical composition......Page 515
29.4 Biotechnological approaches......Page 516
29.5 Functional properties and pharmacological studies......Page 517
29.6 References and further reading......Page 520
30.1 Introduction......Page 524
30.2 Chemical composition and uses......Page 525
30.3 Production......Page 526
30.5 Medicinal properties......Page 528
30.7 Quality......Page 529
30.8 References......Page 530
31.1 Introduction......Page 531
31.2 Chemical composition, biosynthesis and genetics of  essential oil......Page 532
31.3 Cultivation and production......Page 533
31.4 Diseases, pests and their control......Page 539
31.7 Functional benefits......Page 541
31.9 References......Page 545
Index......Page 549