| Titre de série : | Handbook of herbs and spices | | Titre : | Volume 1 | | Type de document : | texte imprimé | | Auteurs : | K.V. Peter, Editeur scientifique | | Mention d'édition : | 2nd ed. | | Editeur : | CAMBRIDGE : Woodhead Publishing Limited | | Année de publication : | 2012 | | Collection : | Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049 num. 227 | | Importance : | 1 vol. (XXVII-607 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 25 cm | | ISBN/ISSN/EAN : | 978-0-85709-039-3 | | Note générale : | Bibliogr. Index. Annexes | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
8.8 (EPICES-PLANTES AROMATIQUES ET MEDICINALES) [Classement Massy]
Thésaurus Agro-alimentaire
EPICE ; MEDECINE ; BOISSON ; COSMETIQUE ; QUALITE ; HUILE ESSENTIELLE ; BASILIC ; GINGEMBRE ; MENTHE ; PERSIL ; THYM ; VANILLE ; PRODUIT ALIMENTAIRE ; PARFUM ; MOUTARDE ; SAFRAN ; TECHNIQUE CULTURALE ; ADULTERATION ; PROPRIETES ; RECOLTE ; STOCKAGE ; TOXICITE
| | Type de document : | Livre | | Table des matières : | Introduction to herbs and spices: definitions, trade and applications
- Definitions
- Trade in herbs and spices and trends in their use
- Herbs and spices in traditional medicine
- Herbs and spices in the food and beverage industries
- Herbs and spices in the cosmetics and perfumery industries
- Modern research into the medicinal and nutraceutical properties of herbs and spices
- Production of quality herbs and spices
- The structure of this book
- Sources of further information
- References
- Appendix 1
- Appendix 2
Quality specifications for herbs and spices
- Introduction: defining quality
- Major international quality specifications
- Product specific quality parameters
- World spice associations
- Quality management system (QMS)
- Environmental safety: ISO
- References
- Appendix 1: Recommended analytical methods
Quality indices for spice essential oils
- Introduction
- Major chemical constituents of spice essential oils
- The problem of adulteration
- Future trends
- References
Basil
- Introduction: the origin of basil
- Chemical composition of the basil plant
- Production of basil
- Post-harvest handling and production of basil
- Main uses of basil
- Functional properties of basil
- Quality issues and toxicity
- References
Bay leaves
- Introduction
- Cultivation, production and processing of bay leaves
- Chemical composition of bay leaves
- Functional properties of bay leaves
- Quality issues
- References
Black pepper
- Introduction
- Production and international trade of black pepper
- The pepper plant and its varieties
- Cultivation of pepper
- Chemical composition of black pepper
- Quality issues
- Industrial processing and value addition
- Functional properties of black pepper
- Use of pepper in food
- Conclusion
- Source of further information
- References
Capsicum cultivars
- Introduction
- Production of capsicum cultivars
- Main uses in food processing
- Functional properties and toxicity
- Quality issues
- References
Cardamom
- Introduction
- Classification of cardamom
- Genetic improvement and varieties
- Production of cardamom: horticultural technologies and nursery management
- Production of cardamom: planting and aftercare
- Harvesting and post-harvest processing
- Other value added products from cardamom
- Chemical structure and characteristics
- Major uses of cardamom
- Quality standards and grade specifications
- Conclusion
- References
Chives
- Introduction
- Chemical composition and nutritional value
- Cultivation and production
- Varieties
- References and further reading
Cinnamon
- Introduction
- Description of cinnamon
- Harvesting and production of cinnamon
- Quality issues
- Main uses in the food industry
- Functional properties and toxicology
- References
Cloves
- Introduction
- Production and postharvest processing
- Main uses in food processing
- Functional properties of cloves
- Toxicology of cloves
- Quality and regulatory issues
- References
Coriander
- Introduction
- Chemical composition
- Cultivation of coriander
- Post-harvest management and processing
- Main uses of coriander
- Modern research into the medicinal properties of coriander
- Quality issues
- References
Cumin
- Introduction
- Production of cumin
- Main uses of cumin in food processing
- Quality specifications
- References
Curry leaf
- Introduction
- Cultivation and production of curry leaves
- Functional properties and uses of curry leaves
- Conclusion
- References
Dill
- Introduction
- Production and cultivation of dill
- Chemical composition
- Main uses of dill
- Quality issues and standards
- References
Fenugreek
- Introduction
- Production and cultivation of fenugreek
- Chemical composition
- Functional properties and uses of fenugreek
- Quality issues and standards
- References
Garlic
- Introduction
- Chemical structure of garlic
- Production and processing of garlic
- Functional properties and toxicology
- Quality issues of dehydrated garlic
- References
Ginger
- Introduction
- Products of ginger rhizomes
- Main uses and functional properties of ginger
- Quality specifications
- References
Marjoram
- Introduction
- Production, harvesting and post-harvest management
- Marjoram essential oil
- Main uses of marjoram in food
- Functional properties
- Quality issues
- References
Mint
- Introduction
- Production, cultivation and harvesting
- Production of mint essential oil and menthol crystals
- Main uses of mint
- Improvement in quality and the impact of biotechnology
- References
Mustard
- Introduction
- Chemical composition
- Production and cultivation
- Main uses of mustard
- Functional properties of mustard
- Quality specifications
- References
Nutmeg and mace
- Introduction
- Production and chemical structure
- Main uses of nutmeg and mace
- Modern research into the function properties of nutmeg and mace
- Quality issues and toxicity
- References
Onion
- Introduction
- Chemical structure and influences on flavour
- Production and functional properties of onion
- Quality issues
- References
Parsley
- Introduction and description
- Production and cultivation
- Organic farming
- Environmental management systems
- Chemical composition of parsley
- Main uses of parsley
- Functional properties and toxicity
- References
Rosemary
- Introduction
- Production and cultivation of rosemary
- Post-harvest technology and further processing
- Main uses of rosemary
- Toxicology and quality control
- Conclusion
- References
Saffron
- Introduction
- Chemical composition
- Production and distribution
- Functional properties and uses of saffron
- Quality issues
- References
Thyme
- Introduction
- Chemical composition
- Production of thyme
- Main uses in food processing
- Functional properties and toxicity
- Quality issues
- References
Turmeric
- Introduction
- Production of turmeric
- Quality specifications
- Functional properties and uses of turmeric
- Future trends
- References
Vanilla
- Introduction and description
- Cultivation of vanilla
- Harvesting and post-production activities
- Main products and functional properties of vanilla
- Quality issues and adulteration
- Conservation and alternative methods for natural vanillin production
- Future trends
- References | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160343 |
Handbook of herbs and spices. Volume 1 [texte imprimé] / K.V. Peter, Editeur scientifique . - 2nd ed. . - CAMBRIDGE : Woodhead Publishing Limited, 2012 . - 1 vol. (XXVII-607 p.) : ill., couv. ill. en coul. ; 25 cm. - ( Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049; 227) . ISBN : 978-0-85709-039-3 Bibliogr. Index. Annexes Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
8.8 (EPICES-PLANTES AROMATIQUES ET MEDICINALES) [Classement Massy]
Thésaurus Agro-alimentaire
EPICE ; MEDECINE ; BOISSON ; COSMETIQUE ; QUALITE ; HUILE ESSENTIELLE ; BASILIC ; GINGEMBRE ; MENTHE ; PERSIL ; THYM ; VANILLE ; PRODUIT ALIMENTAIRE ; PARFUM ; MOUTARDE ; SAFRAN ; TECHNIQUE CULTURALE ; ADULTERATION ; PROPRIETES ; RECOLTE ; STOCKAGE ; TOXICITE
| | Type de document : | Livre | | Table des matières : | Introduction to herbs and spices: definitions, trade and applications
- Definitions
- Trade in herbs and spices and trends in their use
- Herbs and spices in traditional medicine
- Herbs and spices in the food and beverage industries
- Herbs and spices in the cosmetics and perfumery industries
- Modern research into the medicinal and nutraceutical properties of herbs and spices
- Production of quality herbs and spices
- The structure of this book
- Sources of further information
- References
- Appendix 1
- Appendix 2
Quality specifications for herbs and spices
- Introduction: defining quality
- Major international quality specifications
- Product specific quality parameters
- World spice associations
- Quality management system (QMS)
- Environmental safety: ISO
- References
- Appendix 1: Recommended analytical methods
Quality indices for spice essential oils
- Introduction
- Major chemical constituents of spice essential oils
- The problem of adulteration
- Future trends
- References
Basil
- Introduction: the origin of basil
- Chemical composition of the basil plant
- Production of basil
- Post-harvest handling and production of basil
- Main uses of basil
- Functional properties of basil
- Quality issues and toxicity
- References
Bay leaves
- Introduction
- Cultivation, production and processing of bay leaves
- Chemical composition of bay leaves
- Functional properties of bay leaves
- Quality issues
- References
Black pepper
- Introduction
- Production and international trade of black pepper
- The pepper plant and its varieties
- Cultivation of pepper
- Chemical composition of black pepper
- Quality issues
- Industrial processing and value addition
- Functional properties of black pepper
- Use of pepper in food
- Conclusion
- Source of further information
- References
Capsicum cultivars
- Introduction
- Production of capsicum cultivars
- Main uses in food processing
- Functional properties and toxicity
- Quality issues
- References
Cardamom
- Introduction
- Classification of cardamom
- Genetic improvement and varieties
- Production of cardamom: horticultural technologies and nursery management
- Production of cardamom: planting and aftercare
- Harvesting and post-harvest processing
- Other value added products from cardamom
- Chemical structure and characteristics
- Major uses of cardamom
- Quality standards and grade specifications
- Conclusion
- References
Chives
- Introduction
- Chemical composition and nutritional value
- Cultivation and production
- Varieties
- References and further reading
Cinnamon
- Introduction
- Description of cinnamon
- Harvesting and production of cinnamon
- Quality issues
- Main uses in the food industry
- Functional properties and toxicology
- References
Cloves
- Introduction
- Production and postharvest processing
- Main uses in food processing
- Functional properties of cloves
- Toxicology of cloves
- Quality and regulatory issues
- References
Coriander
- Introduction
- Chemical composition
- Cultivation of coriander
- Post-harvest management and processing
- Main uses of coriander
- Modern research into the medicinal properties of coriander
- Quality issues
- References
Cumin
- Introduction
- Production of cumin
- Main uses of cumin in food processing
- Quality specifications
- References
Curry leaf
- Introduction
- Cultivation and production of curry leaves
- Functional properties and uses of curry leaves
- Conclusion
- References
Dill
- Introduction
- Production and cultivation of dill
- Chemical composition
- Main uses of dill
- Quality issues and standards
- References
Fenugreek
- Introduction
- Production and cultivation of fenugreek
- Chemical composition
- Functional properties and uses of fenugreek
- Quality issues and standards
- References
Garlic
- Introduction
- Chemical structure of garlic
- Production and processing of garlic
- Functional properties and toxicology
- Quality issues of dehydrated garlic
- References
Ginger
- Introduction
- Products of ginger rhizomes
- Main uses and functional properties of ginger
- Quality specifications
- References
Marjoram
- Introduction
- Production, harvesting and post-harvest management
- Marjoram essential oil
- Main uses of marjoram in food
- Functional properties
- Quality issues
- References
Mint
- Introduction
- Production, cultivation and harvesting
- Production of mint essential oil and menthol crystals
- Main uses of mint
- Improvement in quality and the impact of biotechnology
- References
Mustard
- Introduction
- Chemical composition
- Production and cultivation
- Main uses of mustard
- Functional properties of mustard
- Quality specifications
- References
Nutmeg and mace
- Introduction
- Production and chemical structure
- Main uses of nutmeg and mace
- Modern research into the function properties of nutmeg and mace
- Quality issues and toxicity
- References
Onion
- Introduction
- Chemical structure and influences on flavour
- Production and functional properties of onion
- Quality issues
- References
Parsley
- Introduction and description
- Production and cultivation
- Organic farming
- Environmental management systems
- Chemical composition of parsley
- Main uses of parsley
- Functional properties and toxicity
- References
Rosemary
- Introduction
- Production and cultivation of rosemary
- Post-harvest technology and further processing
- Main uses of rosemary
- Toxicology and quality control
- Conclusion
- References
Saffron
- Introduction
- Chemical composition
- Production and distribution
- Functional properties and uses of saffron
- Quality issues
- References
Thyme
- Introduction
- Chemical composition
- Production of thyme
- Main uses in food processing
- Functional properties and toxicity
- Quality issues
- References
Turmeric
- Introduction
- Production of turmeric
- Quality specifications
- Functional properties and uses of turmeric
- Future trends
- References
Vanilla
- Introduction and description
- Cultivation of vanilla
- Harvesting and post-production activities
- Main products and functional properties of vanilla
- Quality issues and adulteration
- Conservation and alternative methods for natural vanillin production
- Future trends
- References | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160343 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesContribution à l'étude de l'autooxydation et du processus de brunissement de la moutarde de Dijon. / S. Robert (27/11/1991)
