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001    ocn828734549 
003    OCoLC 
005    20160805110939.8 
006    m     o  d         
007    cr cn||||||||| 
008    120627s2012    pauad   ob    001 0 eng d 
019    823040846 
020    9780857095688|q(electronic book) 
020    0857095684|q(electronic book) 
020    |z9780857090409 
020    |z9780857090393|q(cloth) 
020    |z0857090399|q(cloth) 
035    (OCoLC)828734549|z(OCoLC)823040846 
040    E7B|beng|epn|cE7B|dOCLCO|dOCLCQ|dN$T|dOPELS|dOCLCF|dOCLCQ
       |dYDXCP|dOCLCQ 
049    RIDW 
050  4 SB351.H5|bH36 2012eb 
072  7 TEC|x012000|2bisacsh 
082 04 664.53|223 
090    SB351.H5|bH36 2012eb 
245 00 Handbook of herbs and spices.|nVolume 2 /|cedited by K.V. 
       Peter. 
264  1 Philadelphia, Pa. :|bWoodhead Pub.,|c2012. 
300    1 online resource (xxiv, 600 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Woodhead publishing series in food science, technology and
       nutrition,|x2042-8049 ;|vno. 228 
490 0  Handbook of herbs and spices ;|vv. 2 
504    Includes bibliographical references and index. 
520    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. Provides a 
       comprehensive guide to the properties, production and 
       application of a wide variety of commercially-significant 
       herbs and spicesBegins with a discussion of such issues as
       the medicinal uses of herbs and spices and their 
       sustainable productionExplores herbs and spices as natural
       antimicrobials in foods and the effect of their natural 
       antioxidants on the shelf life of food. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Herbs.|0https://id.loc.gov/authorities/subjects/sh85060351
650  0 Spices.|0https://id.loc.gov/authorities/subjects/
       sh85126619 
650  7 Herbs.|2fast|0https://id.worldcat.org/fast/955373 
650  7 Spices.|2fast|0https://id.worldcat.org/fast/1129725 
655  4 Electronic books. 
700 1  Peter, K. V.|0https://id.loc.gov/authorities/names/
       n98925897 
776 08 |iPrint version:|tHandbook of herbs and spices.
       |dPhiladelphia, Pa. : Woodhead Pub., 2012|w(DLC)  
       2012943071 
830  0 Woodhead Publishing in food science, technology, and 
       nutrition ;|0https://id.loc.gov/authorities/names/
       no2006063295|vno. 228. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=680639|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20161013|cEBSCO|tebscoebooksacademic new |lridw 
994    92|bRID