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Handbook of herbs and spices 2001 vol 2 peter

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Handbook of herbs and spices 2001 vol 2 peter

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Xem thêm: Handbook of herbs and spices 2001 vol 2 peter , 3 Production, consumption and processing, 6 Diseases, pests and the use of pesticides, 4 Uses in food processing, perfumery and paramedical spheres, 1 Introduction, morphology and related species, 4 Harvesting, yield and post-production activities

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Mục lục

  • Front Cover

  • Related titles from Woodhead’s food science, technology and nutrition list:

  • Copyright Info

  • Contents

  • Contributors

  • Chapter 01: Introduction

    • 1.1 Introduction to herbs and spices

    • 1.2 Uses of herbs and spices

      • 1.2.1 Medicinal uses

      • 1.3 Active plant constituents

        • 1.3.1 Genetic erosion in herbs and spices

        • 1.4 The structure of this book

        • 1.5 References

        • PART I General issues

        • Chapter 02: The functional role of herbal spices

          • 2.1 Introduction

          • 2.2 Classification

            • 2.2.1 Classification based on botanical families

            • 2.2.2 Classification based on duration of crop

            • 2.2.3 Classification based on growth habit

            • 2.3 Production, consumption and processing

            • 2.4 Functional properties

              • 2.4.1 Nutritional properties

              • 2.4.2 Antioxidant properties

              • 2.4.3 Antimicrobial properties

              • 2.4.4 Insect repellent properties

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