E-Book Overview
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: Introducti