Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying. The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. Neither the authors nor the publishers, nor anyone else associated with the publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Reprinted material is quoted with permission, and sources are indicated. This book contains information obtained from authentic and highly regarded sources. Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 2004, Woodhead Publishing Ltd and CRC Press LLC © 2004, Woodhead Publishing Ltd The authors have asserted their moral rights. PeterĬRC Press Boca Raton Boston New York Washington, DC Handbook of herbs and spices Volume 2 Edited by K. Please confirm which subject areas you are interested in. If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. contacting Customer Services (e-mail: fax: +44 (0) 1223 893694 tel.: +44 (0) 1223 891358 ext.30 address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) Selected food science and technology titles are also available in electronic form.Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: There are chapters on antimicrobials such as nisin and chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways of combining antimicrobials with other preservation techniques to enhance the safety and quality of foods. Edited by a leading expert in the field, this important collection reviews the range of key antimicrobials together with their applications in food processing. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Natural antimicrobials for the minimal processing of foods (ISBN 1 85573 669 1) Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. This book provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry, focusing on naturally occurring antioxidants in response to the increasing consumer scepticism over synthetic ingredients. Recent research suggests that they play a role in limiting cardiovascular disease and cancers.
Antioxidants in food (ISBN 1 85573 463 X) Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat, dairy products and fried foods. Chapters cover key issues from definition and classification to chemical structure, cultivation and postharvest processing, uses in food processing, functional properties, regulatory issues, quality indices and methods of analysis. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. A first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Related titles from Woodhead’s food science, technology and nutrition list: Handbook of herbs and spices Volume 1 (ISBN 1 85573 562 8) Herbs and spices are among the most versatile and widely used ingredients in food processing.
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