Details

Herbs, Spices and Medicinal Plants


Herbs, Spices and Medicinal Plants

Processing, Health Benefits and Safety
IFST Advances in Food Science 1. Aufl.

von: Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai

157,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 17.08.2020
ISBN/EAN: 9781119036647
Sprache: englisch
Anzahl Seiten: 400

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Beschreibungen

<p><b>The latest research on the health benefits and optimal processing technologies of herbs and spices</b></p> <p>This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.</p> <p>Filled with contributions from experts in academia and industry, <i>Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety </i>offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. </p> <ul> <li>Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants</li> <li>Reviews the effect of classical and novel processing techniques on the properties of herbs and spices</li> <li>Features informed perspectives from noted academics and professionals in the industry</li> <li>Part of Wiley's new IFST Advances in Food Science series</li> </ul> <p><i>Herbs, Spices and Medicinal Plants</i> is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.</p>
<p>1. Thermal Processing of Herbs and Spices</p> <p>2. Non-thermal Processing of Herbs and Spices</p> <p>3. Recent Developments in High Quality Drying of Herbs and Spices</p> <p>4. Conventional Extraction Techniques for Bioactive Compounds from Herbs and Spices</p> <p>5. Novel Extraction Techniques for Bioactive Compounds from Herbs and Spices</p> <p>6. Approaches to Analytical Techniques - Characterising Phytochemicals in Verbascum spp.</p> <p>7. Purification and Isolation Techniques for Enrichment of Bioactive Phytochemicals from Herbs and Spices</p> <p>8. Medicinal Properties of Herbs and Spices: Past, Present and Future</p> <p>9. Synergy in Whole Plant Medicine: Crataegus spp: An Example</p> <p>10. Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants</p> <p>11. Biotic and Abiotic Safety Concerns for Herbs and Spices</p> <p>12. Adverse Human Health Effects and Regulation of Metal Contaminants in Terrestrial Plant-Derived Food and Phytopharmaceuticals</p>
<p><b>About the Editors</b> <p><b>Mohammad B. Hossain,</b> is a Research Officer in the Department of Food Biosciences at Teagasc Food Research Centre in Ashtown, Ireland, and is a member of the editorial board of '<i>Antioxidants</i>' and '<i>Journal of Food Processing and Beverages</i>'. <p><b>Nigel P. Brunton,</b> is an Associate Professor at the School of Agriculture and Food Science, University College Dublin, Ireland. <p><b>Dilip K. Rai,</b> is a Senior Research Officer in the Department of Food Biosciences at Teagasc Food Research Centre in Ashtown, Ireland where he focuses on nutraceuticals.
<p><b>IFST Advances in Food Science</b> <p><b>Herbs, Spices and Medicinal Plants</b> <p><b>The latest research on the health benefits and optimal processing technologies of herbs and spices</b> <p>This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physico-chemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. <p>Filled with contributions from experts in academia and industry, <i>Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety</i> offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. <ul> <li>Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants</li> <li>Reviews the effect of classical and novel processing techniques on the properties of herbs and spices</li> <li>Features informed perspectives from noted academics and professionals in the industry</li> </ul> <p><i>Herbs, Spices and Medicinal Plants</i> is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.

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