The Chemistry Inside Spices And Herbs

The Chemistry Inside Spices And Herbs Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The Chemistry Inside Spices And Herbs book. This book definitely worth reading, it is an incredibly well-written.

The Chemistry inside Spices & Herbs: Research and Development: Volume 2

Pankaj Kumar Chaurasia,Shashi Lata Bharati
The Chemistry inside Spices Herbs Research and Development Volume 2 Book PDF

Author : Pankaj Kumar Chaurasia,Shashi Lata Bharati
Publisher : Bentham Science Publishers
Page : 295 pages
File Size : 54,7 Mb
Release : 2022-04-27
Category : Medical
ISBN : 9781681089508

Get Book

The Chemistry inside Spices & Herbs: Research and Development: Volume 2 by Pankaj Kumar Chaurasia,Shashi Lata Bharati Pdf

The Chemistry inside Spices & Herbs: Research and Development brings comprehensive information about the chemistry of spices and herbs with a focus on recent research in this field. The book is an extensive 2-part collection of 20 chapters contributed by experts in phytochemistry with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. The contents include reviews on the biochemistry and biotechnology of spices and herbs, herbal medicines, biologically active compounds and their role in therapeutics among other topics. Chapters which highlight natural drugs and their role in different diseases and special plants of clinical significance are also included. Part II continues from the previous part with chapters on the treatment of skin diseases and oral problems. This part focuses on clinically important herbs such as turmeric, fenugreek, ashwagandha (Indian winter cherry), basil, Terminalia chebula (black myrobalan). In terms of phytochemicals, this part presents chapters that cover resveratrol, piperine and circumin. This book is an ideal resource for scholars (in life sciences, phytomedicine and natural product chemistry) and general readers who want to understand the importance of herbs, spices and traditional medicine in pharmaceutical and clinical research.

The Chemistry inside Spices & Herbs: Research and Development: Volume 1

Pankaj Kumar Chaurasia,Shashi Lata Bharati
The Chemistry inside Spices Herbs Research and Development Volume 1 Book PDF

Author : Pankaj Kumar Chaurasia,Shashi Lata Bharati
Publisher : Bentham Science Publishers
Page : 318 pages
File Size : 41,7 Mb
Release : 2022-04-13
Category : Medical
ISBN : 9789815039573

Get Book

The Chemistry inside Spices & Herbs: Research and Development: Volume 1 by Pankaj Kumar Chaurasia,Shashi Lata Bharati Pdf

The Chemistry inside Spices & Herbs: Research and Development brings comprehensive information about the chemistry of spices and herbs with a focus on recent research in this field. The book is an extensive 2-part collection of 20 chapters contributed by experts in phytochemistry with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. The contents include reviews on the biochemistry and biotechnology of spices and herbs, herbal medicines, biologically active compounds and their role in therapeutics among other topics. Chapters which highlight natural drugs and their role in different diseases and special plants of clinical significance are also included. Part I focuses on the general aspects of spice biotechnology, structure activity relationships and the natural products that can be used to treat different diseases - such as neurological diseases, inflammation, pain and infections. This part also covers information about phenolic compounds, flavonoids and turmeric supplements. This book is an ideal resource for scholars (in life sciences, phytomedicine and natural product chemistry) and general readers who want to understand the importance of herbs, spices and traditional medicine in pharmaceutical and clinical research.

The Chemistry Inside Spices and Herbs

Pankaj Kumar Chaurasia;
The Chemistry Inside Spices and Herbs Book PDF

Author : Pankaj Kumar Chaurasia;
Publisher : Unknown
Page : 320 pages
File Size : 47,9 Mb
Release : 2022-01-13
Category : Electronic
ISBN : 981503958X

Get Book

The Chemistry Inside Spices and Herbs by Pankaj Kumar Chaurasia; Pdf

The Chemistry inside Spices & Herbs: Research and Development brings comprehensive information about the chemistry of spices and herbs with a focus on recent research in this field. The book is an extensive 2-part collection of 20 chapters contributed by experts in phytochemistry with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. The contents include reviews on the biochemistry and biotechnology of spices and herbs, herbal medicines, biologically active compounds and their role in therapeutics among other topics. Chapters which highlight natural drugs and their role in different diseases and special plants of clinical significance are also included. Part I focuses on the general aspects of spice biotechnology, structure activity relationships and the natural products that can be used to treat different diseases - such as neurological diseases, inflammation, pain and infections. This part also covers information about phenolic compounds, flavonoids and turmeric supplements. This book is an ideal resource for scholars (in life sciences, phytomedicine and natural product chemistry) and general readers who want to understand the importance of herbs, spices and traditional medicine in pharmaceutical and clinical research.

The Chemistry Inside Spices and Herbs

Pankaj Kumar Chaurasia;
The Chemistry Inside Spices and Herbs Book PDF

Author : Pankaj Kumar Chaurasia;
Publisher : Unknown
Page : 320 pages
File Size : 53,9 Mb
Release : 2022-04-27
Category : Electronic
ISBN : 1681089513

Get Book

The Chemistry Inside Spices and Herbs by Pankaj Kumar Chaurasia; Pdf

The Chemistry inside Spices & Herbs: Research and Development brings comprehensive information about the chemistry of spices and herbs with a focus on recent research in this field. The book is an extensive 2-part collection of 20 chapters contributed by experts in phytochemistry with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. The contents include reviews on the biochemistry and biotechnology of spices and herbs, herbal medicines, biologically active compounds and their role in therapeutics among other topics. Chapters which highlight natural drugs and their role in different diseases and special plants of clinical significance are also included. Part II continues from the previous part with chapters on the treatment of skin diseases and oral problems. This part focuses on clinically important herbs such as turmeric, fenugreek, ashwagandha (Indian winter cherry), basil, Terminalia chebula (black myrobalan). In terms of phytochemicals, this part presents chapters that cover resveratrol, piperine and circumin. This book is an ideal resource for scholars (in life sciences, phytomedicine and natural product chemistry) and general readers who want to understand the importance of herbs, spices and traditional medicine in pharmaceutical and clinical research.

The Encyclopedia of Herbs and Spices

P N Ravindran
The Encyclopedia of Herbs and Spices Book PDF

Author : P N Ravindran
Publisher : CABI
Page : 1176 pages
File Size : 49,5 Mb
Release : 2017-12-28
Category : Technology & Engineering
ISBN : 9781780643151

Get Book

The Encyclopedia of Herbs and Spices by P N Ravindran Pdf

The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.

Chemistry of Spices

V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
Chemistry of Spices Book PDF

Author : V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
Publisher : CABI
Page : 457 pages
File Size : 51,7 Mb
Release : 2008
Category : Cooking
ISBN : 9781845934200

Get Book

Chemistry of Spices by V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah Pdf

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.

Herbs, Spices and Medicinal Plants

Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai
Herbs Spices and Medicinal Plants Book PDF

Author : Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai
Publisher : John Wiley & Sons
Page : 400 pages
File Size : 40,8 Mb
Release : 2020-08-17
Category : Technology & Engineering
ISBN : 9781119036647

Get Book

Herbs, Spices and Medicinal Plants by Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai Pdf

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.

Handbook of Herbs and Spices

K. V. Peter
Handbook of Herbs and Spices Book PDF

Author : K. V. Peter
Publisher : Elsevier
Page : 334 pages
File Size : 40,9 Mb
Release : 2001-08-17
Category : Technology & Engineering
ISBN : 9781855736450

Get Book

Handbook of Herbs and Spices by K. V. Peter Pdf

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.

Handbook of Herbs and Spices

K. V. Peter
Handbook of Herbs and Spices Book PDF

Author : K. V. Peter
Publisher : Elsevier
Page : 634 pages
File Size : 41,6 Mb
Release : 2012-08-13
Category : Technology & Engineering
ISBN : 9780857095671

Get Book

Handbook of Herbs and Spices by K. V. Peter Pdf

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 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. 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. Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices Begins with a discussion of the definition, trade and applications of herbs and spices Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils

Culinary Herbs and Spices

Elizabeth I Opara,Magali Chohan
Culinary Herbs and Spices Book PDF

Author : Elizabeth I Opara,Magali Chohan
Publisher : Royal Society of Chemistry
Page : 647 pages
File Size : 45,6 Mb
Release : 2021-07-30
Category : Cooking
ISBN : 9781839163258

Get Book

Culinary Herbs and Spices by Elizabeth I Opara,Magali Chohan Pdf

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.

Spices and Seasonings

Donna R. Tainter,Anthony T. Grenis
Spices and Seasonings Book PDF

Author : Donna R. Tainter,Anthony T. Grenis
Publisher : John Wiley & Sons
Page : 264 pages
File Size : 52,5 Mb
Release : 2001-04-18
Category : Science
ISBN : 0471355755

Get Book

Spices and Seasonings by Donna R. Tainter,Anthony T. Grenis Pdf

A practical guide offering updates in the spices and seasonings industry Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends. There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist. Topics covered in Spices and Seasonings, Second Edition include: * U.S. regulations as they apply to spices * Spice processing * Quality issues dealing with spices * Spice extractives * Recent spice research * Common seasoning blends * Meat, snack, sauce, and gravy seasonings * Spice and seasoning trends for the new millennium Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.

Handbook of Herbs and Spices

K. V. Peter
Handbook of Herbs and Spices Book PDF

Author : K. V. Peter
Publisher : Elsevier
Page : 376 pages
File Size : 48,9 Mb
Release : 2004-03-23
Category : Technology & Engineering
ISBN : 9781855738355

Get Book

Handbook of Herbs and Spices by K. V. Peter Pdf

Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. Authoritative coverage of more than 50 major herbs and spices Provides detailed information on chemical structure, cultivation and definition Incorporates safety issues, production, main uses, health issues and regulations

The Herbalist in the Kitchen

Gary Allen
The Herbalist in the Kitchen Book PDF

Author : Gary Allen
Publisher : University of Illinois Press
Page : 504 pages
File Size : 44,9 Mb
Release : 2010-10-01
Category : Cooking
ISBN : 9780252090394

Get Book

The Herbalist in the Kitchen by Gary Allen Pdf

The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith

Science of Spices and Culinary Herbs: Volume 3

Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf
Science of Spices and Culinary Herbs Volume 3 Book PDF

Author : Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf
Publisher : Bentham Science Publishers
Page : 213 pages
File Size : 48,7 Mb
Release : 2020-11-19
Category : Medical
ISBN : 9789811468346

Get Book

Science of Spices and Culinary Herbs: Volume 3 by Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf Pdf

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. The third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source.

Antioxidant Properties of Spices, Herbs and Other Sources

Denys J. Charles
Antioxidant Properties of Spices Herbs and Other Sources Book PDF

Author : Denys J. Charles
Publisher : Springer Science & Business Media
Page : 589 pages
File Size : 45,9 Mb
Release : 2012-11-27
Category : Technology & Engineering
ISBN : 9781461443100

Get Book

Antioxidant Properties of Spices, Herbs and Other Sources by Denys J. Charles Pdf

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.