Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	September 2020
Genre:	Naturwissensch., Medizin, Technik
	Ernährungslehre / Food Processing, Production & Manufacture / Food Science & Technology / Functional Food / Functional Food, Nutraceuticals / Functional Foods & Nutraceuticals / Gesundheits- u. Sozialwesen / Gewürz / Gewürze / Health & Social Care / Herstellung u. Verarbeitung von Lebensmitteln / Kräuter / Lebensmittelforschung u. -technologie / Nutrition
ISBN:	9781119036616
EAN-Code:	9781119036616
Verlag:	Wiley
Einband:	Gebunden
Sprache:	English
Serie:	IFST Advances in Food Science
Dimensionen:	H 244 mm / B 170 mm / D 27 mm
Gewicht:	852 gr
Seiten:	400
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.