HANDBOOK OF HERBS AND SPICES

By T. FIORS

CONTENTS 1 INTRODUCTION INTRODUCTION TO HERBS AND SPICES USES OF HERBS AND SPICES ACTIVE PLANT CONSTITUENTS THE STRUCTURE OF THIS BOOK REFERENCES PART I GENERAL ISSUES 2 THE FUNCTIONAL ROLE OF HERBAL SPICES INTRODUCTION CLASSIFICATION PRODUCTION, CONSUMPTION AND PROCESSING FUNCTIONAL PROPERTIES SOURCES OF FURTHER INFORMATION 3 HERBS AND SPICES AND ANTIMICROBIALS BARRIERS TO THE USE OF HERB AND SPICE ESSENTIAL OILS AS ANTIMICROBIALS IN FOODS MEASURING ANTIMICROBIAL ACTIVITY STUDIES IN VITRO APPLICATIONS IN FOOD SYSTEMS MODE OF ACTION AND DEVELOPMENT OF RESISTANCE LEGISLATION FUTURE PROSPECTS AND MULTIFACTORIAL PRESERVATION 4 SCREENING FOR HEALTH EFFECTS OF HERBS TYPES OF ASSAYS THROUGHPUT VS CONTENT ASSAYS ASSAY QUALITY SCREENING BIO-ACTIVE COMPOUNDS SCREENING EXPERIMENTS FOR ANTI-INFLAMMATORY PROPERTIES FUTURE TRENDS 5 UNDER-UTILIZED HERBS AND SPICES SWEET FLAG GREATER GALANGAL ANGELICA HORSERADISH BLACK CARAWAY CAPERS ASAFOETIDA HYSSOP GALANGAL BETEL VINE POMEGRANATE SUMMER SAVORY WINTER SAVORY OTHER PART II PARTICULAR HERBS AND SPICES 6 AJOWAN INTRODUCTION AND DESCRIPTION PRODUCTION CULTIVATION CHEMICAL STRUCTURE MAIN USES IN FOOD PROCESSING FUNCTIONAL PROPERTIES AND TOXICITY QUALITY ISSUES 7 ALLSPICE PRODUCTION AND TRADE CHEMICAL COMPOSITION USES QUALITY ISSUES AND ADULTERATION 8 CHERVIL CULTIVATION AND PRODUCTION TECHNOLOGY 9 CORIANDER ORIGIN AND DISTRIBUTION CULTIVATION AND POST-HARVEST PRACTICES DISEASES, PESTS AND THE USE OF PESTICIDES VALUE ADDITION FUTURE RESEARCH TRENDS APPENDIX I APPENDIX II 10 GERANIUM PRODUCTION AND CULTIVATION MAIN USES IN FOOD PROCESSING AND PERFUMERY 11 LAVENDER USES IN FOOD PROCESSING, PERFUMERY AND PARAMEDICAL SPHERES 12 MUSTARD PROPERTIES QUALITY SPECIFICATIONS 13 NIGELLA QUALITY SPECIFICATIONS AND ADULTERATION 14 OREGANO MAIN USES IN FOOD PROCESSING AND MEDICINE QUALITY SPECIFICATIONS AND COMMERCIAL ISSUES 15 PARSLEY ORGANIC FARMING GENERAL USES ESSENTIAL OILS AND THEIR PHYSICOCHEMICAL PROPERTIES 16 ROSEMARY POST-HARVEST TECHNOLOGY TOXICOLOGY AND DISEASE CONCLUSION 17 SESAME PROCESSING FUTURE RESEARCH NEEDS 18 STAR ANISE INTRODUCTION, MORPHOLOGY AND RELATED SPECIES HISTOLOGY MAIN USES 19 THYME QUALITY SPECIFICATIONS AND ISSUES 20 VANILLA HARVESTING, YIELD AND POST-PRODUCTION ACTIVITIES VANILLA PRODUCTS IMPROVING PRODUCTION OF NATURAL VANILLIN 2010 FUTURE OUTLOOK 2011 REFERENCES