Handbook of Herbs and Spices
- new bookISBN: 9781855736450
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasin… More...
Herbs and spices are among the most versatile and widely used ingredients in food processing. 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. 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. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. 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. Each chapter covers key issues from definition and classification including: chemical structure cultivation post-harvest processing uses in food processing functional properties quality indices methods of analysis The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products. eBooks > Fremdsprachige eBooks > Englische eBooks > Sach- & Fachthemen > Technik; eBooks > Fremdsprachige eBooks > Englische eBooks > Sach- & Fachthemen > Chemie; eBooks > Fachbücher , Elsevier Science & Techn., Elsevier Science & Techn.<
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Ives Trevian:Handbook of Herbs and Spices
- new book ISBN: 9781855736450
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasin… More...
Herbs and spices are among the most versatile and widely used ingredients in food processing. 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. 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. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. 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. Each chapter covers key issues from definition and classification including:chemical structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.; PDF; Business,Finance and Law > Industry & industrial studies > Primary industries > Agriculture & relate, Peter Lang AG, Internationaler Verlag der Wissensc<
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D J Spencer:Handbook of Herbs and Spices : Volume 1
- new book ISBN: 9781855736450
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasin… More...
Herbs and spices are among the most versatile and widely used ingredients in food processing. 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. 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. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. 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. Each chapter covers key issues from definition and classification including:chemical structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.; PDF; Business,Finance and Law > Industry & industrial studies > Primary industries > Agriculture & relate, Elsevier Science<
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K. V. Peter:Handbook of Herbs and Spices
(Monthly rent. Yearly subscription.) ISBN: 9781855736450
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasin… More...
Herbs and spices are among the most versatile and widely used ingredients in food processing. 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. 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. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. 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. Each chapter covers key issues from definition and classification including: chemical structure cultivation post-harvest processing uses in food processing functional properties quality indices methods of analysis The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products. Volume 1 Woodhead Publishing Food Science 9781855735620 DE,GB,ES,IT,FR English Technology & Engineering, Elsevier Science<
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K V Peter:Handbook of Herbs and Spices
- First edition 2001, ISBN: 9781855736450
Volume 1, eBooks, eBook Download (PDF), Auflage, [PU: Elsevier Science], Elsevier Science, 2001
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