This book is one of three volumes that are an expansion of Mycotoxins in Foodstuffs, Second Edition, and it focuses on cocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, and wine. In addition all foodstuffs of plant origin except cereals and cereal products are covered.
Mycotoxins in Plants and Plant Products - Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine comprises:
More than 280 new publications and 900 publications in all
Each item includes "Co-contamination", showing the co-occurrence of mycotoxins in a foodstuff, where possible
Each item includes "Further contamination", describing the same or further foodstuff/s with its/their mycotoxins documented, where possible
Single chapter overview with all mycotoxins and their foodstuff-spectrum
Single chapter overview with each single foodstuff and its mycotoxin-spectrum
Separate list of the articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination
Numerical and Alphabetical Bibliography
Автор: Martin Weidenb?rner Название: Mycotoxins in Plants and Plant Products ISBN: 3030065332 ISBN-13(EAN): 9783030065331 Издательство: Springer Рейтинг: Цена: 30745.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is one of three volumes that are an expansion of Mycotoxins in Foodstuffs, Second Edition, and it focuses on cocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, and wine. In addition all foodstuffs of plant origin except cereals and cereal products are covered.Mycotoxins in Plants and Plant Products – Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine comprises: More than 280 new publications and 900 publications in all Each item includes 'Co-contamination', showing the co-occurrence of mycotoxins in a foodstuff, where possible Each item includes 'Further contamination', describing the same or further foodstuff/s with its/their mycotoxins documented, where possible Single chapter overview with all mycotoxins and their foodstuff-spectrum Single chapter overview with each single foodstuff and its mycotoxin-spectrum Separate list of the articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination Numerical and Alphabetical Bibliography
Описание: This book discusses the various aspects, from production to marketing of turmeric and ginger, the world’s two most important and invaluable medicinal spice crops. The book begins with their origin and history, global spread, and goes on to describe the botany, production agronomy, fertilizer practices, pest management, post-harvest technology, pharmacology and nutraceutical uses. The book presents the economy, import-export and world markets involved with reference to turmeric and ginger. It would be a benchmark and an important reference source for scientists, students, both undergraduate and post graduate, studying agriculture and food sciences and policy makers. It would be of great interest to professionals and industry involved in spice trade.
Название: CRC Handbook of Medicinal Spices ISBN: 0367395762 ISBN-13(EAN): 9780367395766 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
The latest research on the health benefits and optimal processing technologies of herbs and spices
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.
Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety 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.
Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
Features informed perspectives from noted academics and professionals in the industry
Part of Wiley's new IFST Advances in Food Science series
Herbs, Spices and Medicinal Plants 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.
Автор: Peter K. V. Название: Handbook of Herbs and Spices ISBN: 0081016263 ISBN-13(EAN): 9780081016268 Издательство: Elsevier Science Рейтинг: Цена: 30739.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Автор: Peter K. V. Название: Handbook of Herbs and Spices (Revised) ISBN: 0081016174 ISBN-13(EAN): 9780081016176 Издательство: Elsevier Science Рейтинг: Цена: 29476.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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: Denys J. Charles Название: Antioxidant Properties of Spices, Herbs and Other Sources ISBN: 1489994785 ISBN-13(EAN): 9781489994783 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.
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