Handbook of Herbs and Spices, Volume 3

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Woodhead Publishing in Food Science, Technology and Nutrition

‘… a good reference book for food processors and packers of herbs and spices.’
Food Technology (of Volume 1)

‘… a standard reference for manufacturers who use herbs and spices in their products.’
Food Trade Review (of Volume 2)

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.

The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing Incorporates safety issues, production, main uses and regulations Reviews the potential health benefits of herbs and spices

لغو

گزارش تخلف

مغایرت عنوان کتاب با توضیحات و تصویر جلد
عدم رعایت حقوق نشر طبق قوانین جمهوری اسلامی ایران
محتوای مستهجن
توهین به قومیتها و محتوای نژادپرستی
توهین به اقیلیتهای مذهبی
اهانت به مقامات سیاسی و مذهبی
اشاعه ی کودک آزاری
سایر موارد

بستن

فرمت کتاب

ebook

زبان

english

تاریخ انتشار

2006

نویسنده

K.V. Peter

ناشر

CRC Press

شابک

9780849391552

20,000 تومان

خرید کتاب مطالعه نمونه درخواست ترجمه کتاب

خرید کتاب Handbook of Herbs and Spices, Volume 3

Handbook of Herbs and Spices, Volume 3

گزارش تخلف

فرمت کتاب

ebook

زبان

english

تاریخ انتشار

2006

نویسنده

ناشر

شابک

کتاب های مرتبط

Nondestructive Testing of Food Quality

Food Industry Quality Control Systems

Food Industry Quality Control Systems

Handbook of Herbs and Spices, Volume 3

Sensory Shelf Life Estimation of Food Products

Careers As A Food Chemist

Evaluation of quality of fruits and vegetables

Food Quality, Safety and Technology

Food Process Engineering and Quality Assurance

Preparation and Processing of Religious and Cultural Foods

Process Analytical Technology for the Food Industry

Causes of Supply Chain Disruptions

Haccp

Food and Drink - Good Manufacturing Practice

Emerging Technologies for Food Quality and Food Safety Evaluation

Statistical Process Control for the Food Industry

Science and Strategies for Safe Food

Microbial Toxins and Related Contamination in the Food Industry

Statistical Quality Control for the Food Industry

Process-Induced Food Toxicants

The Crisis of Food Brands

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