Handbook of Spices, Seasonings, and Flavorings, Raghavan, Susheela

Автор: Kenneth T. Farrell
Название: Spices, Condiments and Seasonings
ISBN: 0834213370 ISBN-13(EAN): 9780834213371
Издательство: Springer
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Автор: Kenneth T. Farrell
Название: Spices, Condiments and Seasonings
ISBN: 1461579007 ISBN-13(EAN): 9781461579007
Издательство: Springer
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Цена: 13060.00 р.
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Описание: Section II defines spice and describes 58 of the more prominent spices and five popular spice blends.

Автор: E.W. Underriner; I.R. Hume
Название: Handbook Industrial Seasonings
ISBN: 0834213095 ISBN-13(EAN): 9780834213098
Издательство: Springer
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Цена: 18161.00 р.
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Описание: Craig Larman again delivers a clear path for students to learn object-oriented analysis and design through his clear and precise writing style. Larman teaches newcomers to OOA/D learn how to "think in objects" by presenting three iterations of a single, cohesive case study, incrementally introducing the requirements and OOA/D activities, principles, and patterns that are most critical to success.

Автор: P. R. Ashurst
Название: Food Flavorings
ISBN: 1468483919 ISBN-13(EAN): 9781468483918
Издательство: Springer
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Цена: 13060.00 р.
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Описание: Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years.

Автор: Peter K. V.
Название: Handbook of Herbs and Spices
ISBN: 0081016263 ISBN-13(EAN): 9780081016268
Издательство: Elsevier Science
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Цена: 30739.00 р.
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Описание: Dit boek wordt een methodische benadering geboden voor het gestandaardiseerd inrichten en aansturen van modern functioneel beheer. Functioneel beheer kan een mooie brug vormen tussen de business en IT-beheer. Het schijnbaar complexe vakgebied functioneel beheer krijgt nog maar relatief kort de aandacht die het verdient. Met de komst van ITIL is de laatste twee decennia de aandacht vooral gericht geweest op IT-beheer, dat dankzij die aandacht structureel is verbeterd. De tijd is nu rijp om op vergelijkbare wijze structureel te werken aan de verbetering van de brugfunctie die functioneel beheer moet en kan invullen. Om een eind te maken aan de enorme variatie in de praktijk van functioneel beheer is een methodische aanpak noodzakelijk. De FSM-methode (Functional Service Management) is ontwikkeld om invulling te geven aan die behoefte. Door de methodische structuur van FSM wordt een stapsgewijze verbeteraanpak mogelijk. De concrete verbeterdoelen in een FSM-invoering worden steeds bepaald door de lokale organisatie. Dit tekent het methodische karakter van FSM: een brede toepasbaarheid van beschikbare best practices, zoals gedocumenteerd in bijvoorbeeld BiSL, in een gestructureerde aanpak. Dat maakt de FSM-methode praktisch toepasbaar en begrijpelijk. De opzet van de FSM-methode is geheel analoog aan de ISM-methode voor IT-beheer. De methodes worden door tientallen leveranciers van producten en diensten gebruikt bij het ondersteunen van betere dienstverlening in de praktijk van de informatievoorziening. Jan van Bon is een internationaal erkende deskundige auteur, hoofdredacteur en spreker. Zijn brede kennis en analytisch vermogen gebruikt hij, top-down, om kritisch de erkende frameworks en standaarden te beschouwen en daaruit kennis te selecteren en toepasbaar te maken. Wim Hoving heeft ruim 20 jaar ervaring in het invoeren en toepassen van procesmatig werken. Kritisch en autodidactisch heeft hij, bottom-up, constant gewerkt aan het verbeteren van de dienstverlening door praktisch te innoveren en samenhang aan te brengen tussen alle hulpmiddelen.In het boek bieden de auteurs de lezer een degelijke basis voor de aanpak van functioneel beheer. Daarbij kunnen lokaal aanwezige middelen, tools, en werkwijzen in die aanpak een plaats krijgen, zonder dat een ingrijpende reorganisatie noodzakelijk is. Door vanuit een krachtige structuur een praktische toepassing te vinden voor de eigen problematiek, kan een organisatie rendement halen uit de methodische aanpak die met FSM is vastgelegd.

Название: CRC Handbook of Medicinal Spices
ISBN: 0367395762 ISBN-13(EAN): 9780367395766
Издательство: Taylor&Francis
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Цена: 9798.00 р.
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Описание:

"Let food be your medicine, medicine your food."
-Hippocrates, 2400 B.C.

When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum, cinnamon, garlic, ginger, onion, and turmeric will assume relatively more medicinal importance again, as the economic costs and knowledge of the side-effects of prescription pharmaceuticals increase. After all, each spice contains thousands of useful phytochemicals. Pharmaceuticals usually contain only one or two.

Discover the Science behind the Folklore

Spices are important medicines that have withstood the empirical tests of millennia. Nearly 5,000 years ago Charak, the father of Ayurvedic medicine, claimed that garlic lightens the blood, reduces tumors, and is an aphrodisiac tonic. Today scientists say it thins the blood, prevents cancer, and increases libido. For centuries people worldwide have used spices to cure a myriad of ailments and to preserve foods. Now science is proving that these spices may preserve us with their antioxidant and antiseptic activities. Organized by scientific name, the CRC Handbook of Medicinal Spices provides the science behind the folklore of over 60 popular spices. For each spice, it lists:

Scientific name
Common name
Medicinal activities and indications
Multiple activities
Other uses, especially culinary
Cultivation
Chemistry
Important phytochemical constituents and their activities

The handbook also includes market and import data, culinary uses, ecology and cultural information, and discusses at length the use of spices as antiseptics and antioxidants.

Автор: Amit Baran Sharangi
Название: Indian Spices
ISBN: 3030091295 ISBN-13(EAN): 9783030091293
Издательство: Springer
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Цена: 15372.00 р.
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Описание: This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored. Indian Spices: The Legacy, Production and Processing of India’s Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.  

Автор: E. W. Underriner
Название: Handbook of Industrial Seasonings
ISBN: 1461358949 ISBN-13(EAN): 9781461358947
Издательство: Springer
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Цена: 13060.00 р.
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Описание: This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers.

Автор: P. R. Ashurst
Название: Food Flavorings
ISBN: 1461359031 ISBN-13(EAN): 9781461359036
Издательство: Springer
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Цена: 13060.00 р.
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Описание: Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years.

Автор: Peter K. V.
Название: Handbook of Herbs and Spices (Revised)
ISBN: 0081016174 ISBN-13(EAN): 9780081016176
Издательство: Elsevier Science
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Цена: 29476.00 р.
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Описание: Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

Автор: Amit Baran Sharangi
Название: Indian Spices
ISBN: 3319750151 ISBN-13(EAN): 9783319750156
Издательство: Springer
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Цена: 15372.00 р.
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Описание: This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored. Indian Spices: The Legacy, Production and Processing of India’s Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.