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Author: Kenji Hirasa
Publisher: CRC Press
ISBN: 9780585367552
Category : Technology & Engineering
Languages : en
Pages : 232
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Book Description
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
Author: Kenji Hirasa
Publisher: CRC Press
ISBN: 9780585367552
Category : Technology & Engineering
Languages : en
Pages : 232
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Book Description
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
Author: Donna R. Tainter
Publisher: John Wiley & Sons
ISBN: 9780471355755
Category : Science
Languages : en
Pages : 264
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Book Description
A practical guide offering updates in the spices and seasonings industry Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends. There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist. Topics covered in Spices and Seasonings, Second Edition include: * U.S. regulations as they apply to spices * Spice processing * Quality issues dealing with spices * Spice extractives * Recent spice research * Common seasoning blends * Meat, snack, sauce, and gravy seasonings * Spice and seasoning trends for the new millennium Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.
Author: Donna R. Tainter
Publisher: Wiley
ISBN: 9780471188391
Category : Science
Languages : en
Pages : 240
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Book Description
The first book of its kind in over a decade, this authorative guide sets a new standard for accessible, up-to-date information on spices and seasonings. It provides a comprehensive, highly practical account of all aspects of the spice and seasoning trade, ranging from importing and processing spices to realistic, easy-to-follow specifications for developing and duplicating a wide variety of seasoning blends. Covering thoroughly the 30 most commonly-used spices, the authors also provide unique, how-to guidance for duplicating developing seasoning blends, complete with tips, tricks, and detailed accounts of seasoning formulation. Separate chapters are provided for simple seasoning blends, used on meats, and ethnic foods. Also included is unique coverage of research in the spice and extractives area, featuring antioxidant and antimicrobial properties of spices. Literature from the past decade is included, as is an appendix of American Spice Trade Association members. Audience: Spices and Seasonings is an indispensable reference for spice processors, purchasing agents for raw or processed spices, quality- assurance and spice-formulating food technologists, product development professionals in spice and seasoning companies, and food processing industry professionals who use spice in their products.
Author: Tim C. Jennerjahn
Publisher: Elsevier
ISBN: 0128150513
Category : Science
Languages : en
Pages : 484
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Book Description
Science for the Protection of Indonesian Coastal Ecosystems (SPICE) provides key information on all aspects related to the management of coastal ecosystems. This includes the coastal management involved, the ecology of this area, and the relationship between humans and the environment found here. The book presents guidelines defined by scientific experts, allowing for proper application of science products into ecosystem management. The bio-geo-physical importance of coastal ecosystems of Indonesia makes this a book of global importance and interest. - Written by an Indonesian-German author team, giving a unique and global perspective on the coastal ecosystems - Presents text boxes with research gaps and policy implications, giving the reader an easy grasp of what needs to be done in terms of research and management - Features best practice case-studies that can be applied to coastal ecosystems around the world, offered through the lens of Indonesia, a region of global relevance in terms of climate and environmental change
Author: Tadej Tuma
Publisher: Springer Science & Business Media
ISBN: 0817648674
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
This book is a unique combination of a basic guide to general analog circuit simulation and a SPICE OPUS software manual, which may be used as a textbook or self-study reference. The book is divided into three parts: mathematical theory of circuit analysis, a crash course on SPICE OPUS, and a complete SPICE OPUS reference guide. All simulations as well as the free simulator software may be directly downloaded from the SPICE OPUS homepage: www.spiceopus.si. Circuit Simulation with SPICE OPUS is intended for a wide audience of undergraduate and graduate students, researchers, and practitioners in electrical and systems engineering, circuit design, and simulation development.
Author: K. Vanangamudi
Publisher:
ISBN:
Category : Aromatic crops
Languages : en
Pages : 988
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Book Description
Author: Sajad Ahmad Wani
Publisher: CRC Press
ISBN: 1000618749
Category : Technology & Engineering
Languages : en
Pages : 375
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Book Description
Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species. Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders. Key Features: Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spices Explores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.
Author: Amit Baran Sharangi
Publisher: CRC Press
ISBN: 1351588524
Category : Science
Languages : en
Pages : 379
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Book Description
Indian spices are famous across the globe and have attracted food lovers for ages. With the increasing awareness of health through foods, people are now more conscious about the health and nutraceutical benefits of spices. The past few years have witnessed pioneering research work in this area with various spices. This volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich compilation of agrotechniques coupled with background information, research work, and scientific discussion on the basic and applied aspects on the subject. The first chapter in Spices: Agrotechniques for Quality Produce is introductory and provides an overview of spices that have important flavor compounds. It looks at the present status of world spice scenario on export and import, major markets, etc. The second chapter deals with classification of spices, condiments, and herbs. The third chapter is the major one that precisely describes agrotechniques and production technology of fifty individual spices comprised of the major spices. It covers three rhizomatous spices, six bulbous spices, eight tree spices (six aromatic and two acidulant), eleven seed spices, twelve leafy or herbal spices or aromatic herbs, four lesser-known spices, and three other spices with due consideration to quality and value-added benefits. This chapter also presents a general discussion of the systematic position, composition, uses, export-import scenario, medicinal values, etc., of these spices. The subsequent chapters deal with recent research approaches on spices around the world and explore the promises of organic spices and future research directions. This volume will be useful to all those who are interested in spices, including students, teachers, researchers, amateur readers, policymakers, as well as farming communities.
Author: Azamal Husen
Publisher: CRC Press
ISBN: 1040005268
Category : Science
Languages : en
Pages : 393
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Book Description
Spices are used in small quantities to add flavor, aroma, color, and texture in food preparation. However, spices and condiments have also been recognized as having medicinal value. They have been used traditionally as curative and preventive agents, the bioactive compounds obtained from these plants are used in herbal drug formulations in modern times. Medicinal Spice and Condiment Crops provides a comprehensive overview on the medicinal properties of spices and condiments with focus on various phytochemicals derived from them. KEY FEATURES: • Examines spices and condiments with respect to their biology, diversity, distribution, and pharmacological values. • Explores the scientific validations of the therapeutic potentials of spice and condiment plant species. • Discusses the bioactive agents involved in alleviating symptoms of cardiovascular disease, cancer, diabetes, ulcers, skin disorders, and neurodegenerative diseases. • Explains specific medicinal features of spice and condiment-producing plant species inspiring research, discovery, and safe herbal drug formulation. A volume in the Exploring Medicinal Plants series, this book is useful for plant scientists, economic botanists, those who work with herbal and complementary medicine, as well as people working in the pharmaceutical industry.
Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 0470376341
Category : Technology & Engineering
Languages : en
Pages : 575
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Book Description
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
