Handbook of Herbs and Spices, Volume 3 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

October 31, 2020
Handbook of Herbs and Spices, Volume 3 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The final volume of this three-volume sequence completes thecoverage of the main herbs and spices used in food processing. Thefirst part of the book reviews ways of improving the safety ofherbs and spices. There are chapters on detecting and controllingmycotoxin contamination, controlling pesticide and other residues,the use of irradiation and other techniques to decontaminate herbsand spices, packaging and storage, QA and HACCP systems. Part tworeviews the potential health benefits of herbs and spices withchapters discussing their role in preventing chronic diseases suchas cancer and cardiovascular disease and promoting gut health. Thefinal part of the book comprises chapters on twenty individualherbs and spices, covering such topics as chemical composition,cultivation and quality issues, processing, functional benefits anduses 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 thisthree-volume series, providing a standard reference for R&D andQA staff using herbs and spices in their food products.• The final volume of this three-volume sequence completes thecoverage of the main herbs and spices used in food processing• Incorporates safety issues, production, main uses andregulations• Reviews the potential health benefits of herbs and spices