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Handbook of Herbs and Spices - (Woodhead Publishing Food Science, Technology and Nutrition) by K V Peter (Paperback)
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About this item
Highlights
- Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.
- Author(s): K V Peter
- 640 Pages
- Technology, Food Science
- Series Name: Woodhead Publishing Food Science, Technology and Nutrition
Description
Book Synopsis
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.Review Quotes
"...a good reference book for food processors and packers of herbs and spices." --Food Technology
"A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices. This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction." --International Journal of Dairy Technology
Dimensions (Overall): 9.61 Inches (H) x 6.69 Inches (W) x 1.28 Inches (D)
Weight: 2.2 Pounds
Suggested Age: 22 Years and Up
Series Title: Woodhead Publishing Food Science, Technology and Nutrition
Sub-Genre: Food Science
Genre: Technology
Number of Pages: 640
Publisher: Woodhead Publishing
Theme: General
Format: Paperback
Author: K V Peter
Language: English
Street Date: August 19, 2016
TCIN: 93041906
UPC: 9780081016268
Item Number (DPCI): 247-21-5179
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1.28 inches length x 6.69 inches width x 9.61 inches height
Estimated ship weight: 2.2 pounds
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