Infodoc : Sciences, Techniques et Culture

Introduction to herbs and spices: medicinal uses and sustainable production
- Introduction
- Main uses of herbs and spices
- Safety and efficacy issues: a phytochemical perspective
- The structure of this book
- References
Herbs, spices and their active components as natural antimicrobials in foods
- Introduction: a need for ‘new’ preservatives
- Chemical composition of fl avouring substances produced from herbs and spices
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Introduction to herbs and spices: medicinal uses and sustainable production
- Introduction
- Main uses of herbs and spices
- Safety and efficacy issues: a phytochemical perspective
- The structure of this book
- References
Herbs, spices and their active components as natural antimicrobials in foods
- Introduction: a need for ‘new’ preservatives
- Chemical composition of fl avouring substances produced from herbs and spices
- In vitro antimicrobial activities of herbs, spices and their components
- In situ antimicrobial activities of herbs, spices and their components
- Mode of antimicrobial action
- Legislation and labelling
- Future trends
- References
The effect of natural antioxidants in herbs and spices on food shelf-life
- Introduction
- Reactions of spice antioxidants with natural food components
- Main changes in herb and spice antioxidants under different conditions
- Future trends and conclusions
- Sources of further information and advice
- References
Health benefits of herbs and spices
- Introduction
- Cancer preventive properties of herbs and spices
- Other health effects of herbs and spices
- Safety and toxicity
- Future trends
- References and further reading
Methods of analysis of herbs and spices
- Introduction
- General analytical methods
- Extraction techniques: determining essential oil content of plant material
- Identifying the physical properties of essential oils
- Estimation of oleoresin in spices
- Antioxidant potential of plant extracts
- Estimation of fibre
- References
Ajowan
- Introduction
- Production and trade
- Main uses in food and cosmetics
- Functional properties
- Quality issues
- References
Aniseed
- Introduction
- Production and cultivation
- Main uses in food processing
- Functional properties
- Quality and regulatory issues
- References
Asafoetida
- Introduction
- Chemical composition
- Cultivation and processing
- Quality issues
- Main uses of asafoetida
- References
Allspice
- Introduction
- Chemical composition
- Cultivation
- Main uses of allspice
- Functional properties
- Quality issues and adulteration
- References
Capers and caperberries
- Introduction
- Chemical composition
- Cultivation of capers and caperberries
- Pests and diseases
- Main cultivars and world production and trade
- Post-harvest technology and uses in food processing
- Functional properties and health benefits
- Quality issues and future trends
- References
Caraway
- Introduction
- Production and international trade
- Main uses in food
- Nutritional and functional benefits
- Toxicity
- Quality specifications
- References
Celery
- Introduction
- Production and international trade
- Main products and uses in food
- Nutritional value and functional properties
- Quality specifications
- References
Chervil
- Introduction
- Production and cultivation of chervil
- Main uses of chervil
- Sources of further information
Fennel and fennel seed
- Introduction and description
- Chemical composition
- International trade, production and post-harvest processing
- Main uses of fennel in food
- Functional properties of fennel
- Toxicity and allergenicity
- Quality issues
- References
Galangal
- Introduction
- Functional properties
- Main uses of galangal
- Quality issues and adulteration
- References
Kaffir lime leaf
- Introduction
- Cultivation and production
- Chemical composition
- Main uses and functional properties
- References
Lavender
- Introduction
- Production
- Main uses in food processing, perfumery and paramedical spheres
- Functional properties and toxicity
- Quality issues and adulteration
- References
Lemongrass
- Introduction
- Chemical composition
- Production
- Harvesting and processing
- Main uses of lemongrass
- Quality issues
- References
Lovage
- Introduction
- Chemical composition
- Cultivation and production
- Main uses in food
- Functional properties
- References
Nigella
- Introduction and description
- Production and international trade
- Functional properties
- Toxicity
- Quality issues
- References
Oregano
- Introduction and description
- Production and cultivation
- Main uses in food processing and medicine
- Functional properties
- Quality specifi cations and commercial issues
- References
Poppy
- Introduction and description
- Production, cultivation and chemical composition
- Main uses of poppy
- Quality issues
- References
Sesame
- Introduction
- Chemical composition
- Production: crop adaptation
- Cultivation
- Harvesting and post-harvest production
- Processing of sesame
- Main uses of sesame seed
- Quality issues
- Future trends
- References
Star anise
- Introduction and description
- Oil extraction
- Physical properties and chemical constituents of star anise oil
- Quality issues and specifications
- Main uses of star anise
- World trade
- References
Tarragon
- Introduction and description
- Cultivation and processing
- Main uses and functional properties
- Quality issues
- References
Tamarind
- Introduction
- Production and cultivation
- Main uses of tamarind products
- Functional properties
- Quality issues
- References
Other herbs and spices: achiote to Szechuan pepper
- Introduction
- Achiote (annatto)
- Chamomile
- Galanga
- Horseradish
- Hyssop
- Juniper berry
- Kokum and Malabar tamarind
- Large cardamom
- Lemon balm
- Long pepper
- Szechuan pepper
- References
Other herbs and spices: mango ginger to wasabi
- Introduction
- Mango ginger
- Fragrant pandan
- Pink peppercorn
- Rue
- Sumac
- Summer savory and winter savory
- Wasabi
- Less well-known spices and herbs
- References