Handbook Of Herbs And Spices Volume 3

Description:
The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint. The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.

Table of Contents:
Part 1 Improving the safety of herbs and spices: Detecting and controlling mycotoxin contamination; Controlling pesticide and other residues; Irradiation to decontaminate herbs and spices; Other decontamination techniques; Packaging and storage Part 2 Herbs and spices as colourings and flavourings: Pigments from herbs and spices; Volatiles from herbs and spices; Quality testing of spice essential oils and oleoresins. Part 3 Functional benefits of herbs and spices: Herbs, spices and cardiovascular disease; Herbs, spices and cancer; Herb, spices and gut health. Part 4 Individual herbs and spices: Asafoetida; Balm; Caper; Caraway; Cayenne pepper; Chives; Lemongrass; Lovage; Peppermint; Spearmint; Sesame.

Author Biography:
Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University, India. He was formerly Director of the Indian Institute of Spices Research. Professor Peter has been awarded the prestigious Rafi Ahamid Award by the Indian Council of Agricultural Research and the Recognition Award by the Indian National Academy of Agricultural Sciences.