Herbs, Spices and medicinal plants: Processing, Health benefits and Safety, I by Hossain

About the IFST Advances in Food Science Book Series

The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organization in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognized as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious and affordable foods, with due regard for the environment, animal welfare and the rights of consumers. IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in‐depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry. The IFST Advances series is edited by Dr. Brijesh Tiwari, who is Senior Research Officer at Teagasc Food Research Centre in Ireland.

Forthcoming Titles in the IFST Series

Innovative Processing Technologies for Healthy Grains edited by Milica Pojic and Uma Tiwari

Food Formulation: Novel Ingredients and Processing Techniques edited by Shivani Pathania and Brijesh Tiwari

Recent Advances in Micro and Macroalgal Processing: Food and Health Perspectives edited by Gaurav Rajauria and Yvonne V. Yuan.

Oil and Oilseed Processing: Opportunities and Challenges edited by Ingrid Aguiló, Tomás Lafarga and Gloria Bobo.

Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety

Edited by

 

Mohammad B. Hossain
Teagasc Food Research Centre
Ashtown, Ireland

 

Nigel P. Brunton
School of Agriculture and Food Science
University College Dublin
Dublin, Ireland

 

Dilip K. Rai
Teagasc Food Research Centre
Ashtown, Ireland

 

 

 

 

 

 

 

 

 

 

Wiley Logo

List of Contributors

  • Ramón Aznar, Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin, Ireland
  • Nigel P. Brunton, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
  • Alka Choudhary, Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin, Ireland
  • Shweta Deotale, Indian Institute of Food Processing Technology, Thanjavur, India
  • Ambrose Furey, Department Physical Sciences, Cork Institute of Technology, Cork, Ireland
  • Deirdre Gilroy, Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Co. Cork, Ireland
  • Maria Glibetic, Center of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Serbia
  • M. Herrero, Laboratory of Foodomics, Institute of Food Science Research (CIAL‐CSIC), Madrid, Spain
  • E. Ibáñez, Laboratory of Foodomics, Institute of Food Science Research (CIAL‐CSIC), Madrid, Spain
  • Wei Jin, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
  • Anna‐Maria Keaveney, Department Physical Sciences, Cork Institute of Technology, Cork, Ireland
  • Ciara‐Ruth Kenny, Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
  • Rosari Kingston, West Cork Herb Farm, Knockeens, Churchcross, Co. Cork, Ireland
  • Anjali H. Kurup, Indian Institute of Food Processing Technology, Thanjavur, India
  • Mary Lehane, Mass Spectrometry Research Centre (MSRC), Department of Physical Science, Cork Institute of Technology, Cork, Ireland
  • Brigid Lucey, Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
  • Jose A. Mendiola, Laboratory of Foodomics, Institute of Food Science Research (CIAL‐CSIC), Madrid, Spain
  • Lidia Montero, Laboratory of Foodomics, Institute of Food Science Research (CIAL‐CSIC), Madrid, Spain
  • Arun S. Mujumdar, Department of Chemical and Biochemical Engineering, Western University, London, Ontario, Canada
  • Ankit Patras, Department of Agricultural and Environmental Sciences, College of Agriculture, Tennessee State University, Nashville, USA
  • Camila A. Perussello, Technological University Dublin, Environmental Sustainability and Health Institute, Grangegorman Campus, Dublin, Ireland
  • Dilip K. Rai, Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin, Ireland
  • Ashish Rawson, Indian Institute of Food Processing Technology, Thanjavur, India
  • Celia Rodríguez‐Pérez, Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, Granada, Spain
  • Andrea P. Sánchez‐Camargo, Laboratory of Foodomics, Institute of Food Science Research (CIAL‐CSIC), Madrid, Spain
  • Weifeng Shi, Nestlé R&D Centre Shanghai Ltd., Shanghai, China
  • Md Abu Bakar Siddique, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
  • Mary C. Tassell, Mass Spectrometry Research Centre (MSRC), Department of Physical Science, Cork Institute of Technology, Cork, Ireland
  • Katerina Tzima, Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin, Ireland
  • Manja Zec, Center of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Belgrade, Serbia
  • Min Zhang, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China