Ebook: Handbook of Herbs and Spices: Volume 2

Introduction: Introduction to herbs and spices; Uses of herbs and spices; Active plant constituents; The structure of this book; References; The functional role of herbal spices: Introduction; Classification; Production, comsumption and processing; Functional properties; Sources of further information; Herbs and spices and antimicrobials: Introduction; Barriers to the use of herbs and spices essential oils as microbials in food; Measuring antimicrobial activity; Studies in vitro; Applications in food systems; Mode of action and development of resistance; Legislation; Future prospects and multifactotial preservation; References; Screening for health effects of herbs: Introduction; Types of assays; Assay quality; Screening bio-active e compounds; Screening experiments for anti-inflammatory properties; Futute trends; Sources of further information; References; Unde-utilized herbs and spices: Introduction; Sweet flag; Greater galangal; Angelica; Horseradish; Black caraway; Capers; Asafoetida; Hyssop; Galangal; Betel vine; Pomegranate; Summer savory; Winter savory; Other; References; Particular herbs and spices: Introduction and description; Production; Cultivation; Chemical structure; Main uses in food processing; Funciotonal propierties and toxicity; Quality issue; References; Allspice: Introduction and description; Production and trade; Chemical composition; Cultivation; Uses; Functional properties; Quality issues and adulteration; References; Chervil: Introduction and descrition; Cultivation and production technology; Uses; Sources of further information; Coriander: Introduction and description; Chemical composition; Cultivation and post-harvest practicides; Quality issues; Value addition; Future research trends; References; Geranium: Introduction; Chemical composition; Production and cultivation; Main uses in food processing and perfumery; Functional properties; Quality issues and adulteration; References; Lavender: Introduction; Chemical composition; Production; Uses in food processing, perfumery and paramedical spheres; Functional properties and toxicity; Quality issues and adulteration; References; Mustard: Introduction and description; Chemical composiion; Production and cultivation; Uses; Properties; Quality specifications; References; Nigella: Introduction and description; Chemical Structure; Cultivation; Main uses in foof processing; Functional properties; Quality specifications and adulteration; References; Oregano: Introduction and description; Chemical composition; Production and cultivation; Main uses in food processing and medicine; Functional properties; Quality specifications and commercial issues; References; Parsley: Introduction and description; Chemical composition; Production and cultivation; Organic farming; General uses; Essential oils and their physicochemical properties; References; Rosemary: Introduction and description; Chemical composition; Production and cultivation; Post-harvest technology; Uses; Toxicology and disease; Conclusion; References; Sesame: Introduction; Chemical composition; Production; Processing; Uses; Future research needs; References; Star anise: Introduction. morphology and related species; Histology; Production and cultivation; Main uses; References; Thyme: Introduction; Chemical structure; Production; Main uses in food processing; Functional properties and toxicology; Quality specifications and issues; References; Vanilla: Introduction and description; Production and trade; Cultivation; Harvesting, yield and post-production activities; Uses; Vanilla products; Functional properties; Quality issues and adulteration; Improving production of natural vinilin; Future outlook; References

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Volume 2 of a two-volume set provides reference for manufacturers wishing to make the most of herbs and spices. Covers key issues, classification, chemical structure, cultivation, uses in food processing, functional properties, and quality issues.