By K.V. Peter (Eds.)
Woodhead Publishing in meals technological know-how, know-how and Nutrition
'. a very good reference booklet for foodstuff processors and packers of herbs and spices.'
Food know-how (of quantity 1)
'. a typical reference for brands who use herbs and spices of their products.'
Food alternate evaluation (of quantity 2)
The ultimate quantity of this three-volume series completes the insurance of the most herbs and spices utilized in nutrition processing. the 1st a part of the ebook stories methods of enhancing the protection of herbs and spices. There are chapters on detecting and controlling mycotoxin infection, controlling pesticide and different residues, using irradiation and different options to decontaminate herbs and spices, packaging and garage, QA and HACCP structures. half stories the aptitude wellbeing and fitness merits of herbs and spices with chapters discussing their position in combating power ailments resembling melanoma and heart problems and selling intestine well-being. the ultimate a part of the ebook contains chapters on twenty person herbs and spices, protecting such themes as chemical composition, cultivation and caliber matters, processing, sensible advantages and makes use of in foodstuff. Herbs and spices reviewed diversity from asafoetida, capers and carambola to perilla, potato onion and spearmint.
The ultimate quantity will consolidate the popularity of this three-volume sequence, supplying a typical reference for R&D and QA employees utilizing herbs and spices of their nutrients products.
- The ultimate quantity of this three-volume series completes the insurance of the most herbs and spices utilized in meals processing
- Incorporates issues of safety, construction, major makes use of and regulations
- Reviews the capability wellbeing and fitness advantages of herbs and spices
Read or Download Handbook of Herbs and Spices. Volume 3 PDF
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Additional info for Handbook of Herbs and Spices. Volume 3
1999). The products on which most work is being done to bring the mycotoxin hazard under control are ground nuts, cotton seed and maize. The factors influential in formation of mycotoxins have been determined with the work carried out so far and 28 Handbook of herbs and spices attempts have been made to create control strategies in this respect. However, research indicates that mycotoxin has still not been brought entirely under control. The most important factor in arriving at this conclusion is the fact that mycotoxin formation does not take place in agricultural products such as ground nuts, cotton seed and maize, in spices such as red pepper and mustard and in dried fruits such as figs only after they are harvested, it also occurs before they are harvested.
Protomyces macrosporus Pythium spinosum Rhizopus nigricans Syncephalastrum racemosum Verticillium alboatrum Absidia sp. , 2002 Hashmi and Ghaffar, 1991 1991 1991 Hashmi Hashmi Hashmi Hashmi 1991 1991 1991 1991 and and and and Ghaffar, Ghaffar, Ghaffar, Ghaffar, 1991 1991 1991 Hashmi and Ghaffar, 1991 53 a: adapted from Frisvad and Thrane, (2002). 7 Mycobiota, mycotoxigenic species and possible mycotoxin production in ginger Mycobiota Incidence (%) Absidia sp. A. flavus Aflatoxin B1, B2 Cyclopiazonic acid 3-nitropropionic acid Gliotoxin Verrucologen Fumitoxins Fumigaclavines Aflatoxin B1, B2 , G 1 , G 2 Ochratoxin A A.
Chevalieri 10–30 10–50** E. rubrum 3–50** Gibberella* (Fusarium) Monascus ruber Mucor sp. P. brevicompactum 50 Flannigan and Hui, 1976 Heperkan and Ermiş, 2004 Flannigan and Hui, 1976 Abdel-Hafez and El Said, 1997 Heperkan and Ermiş, 2004 Abdel-Hafez and El Said, 1997 Heperkan and Ermiş, 2004 Abdel-Hafez and El Said, 1997 Heperkan and Ermiş, 2004 Abdel-Hafez and El Said, 1997 Heperkan and Ermiş, 2004 Abdel-Hafez and El Said, 1997 3 90 7 Heperkan and Ermiş, 2004 Abdel-Hafez and El Said, 1997 Heperkan and Ermiş, 2004 P.