Science Of Spices And Culinary Herbs PDF Download

Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Science Of Spices And Culinary Herbs PDF full book. Access full book title Science Of Spices And Culinary Herbs.

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
Total Pages: 251
Release: 2019-08-29
Genre: Medical
ISBN: 1681087529
GET BOOK

Download Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies Book in PDF, ePub and Kindle

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 & Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

The Science of Spice

The Science of Spice
Author: Stuart Farrimond
Publisher: Dorling Kindersley Ltd
Total Pages: 226
Release: 2018-10-04
Genre: Cooking
ISBN: 0241379202
GET BOOK

Download The Science of Spice Book in PDF, ePub and Kindle

Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. The Science of Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
Total Pages: 193
Release: 2021-08-02
Genre: Medical
ISBN: 9814998133
GET BOOK

Download Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies Book in PDF, ePub and Kindle

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 a common part of regional diets and folk medicine. The fourth volume of this series features the following reviews: 1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects 2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents 3. Nigella sativa (Prophetic medicine): The Miracle Herb 4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture 5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry

Science of Spices and Culinary Herbs: Volume 3

Science of Spices and Culinary Herbs: Volume 3
Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
Total Pages: 213
Release: 2020-11-19
Genre: Medical
ISBN: 9811468346
GET BOOK

Download Science of Spices and Culinary Herbs: Volume 3 Book in PDF, ePub and Kindle

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.

The New Complete Book of Herbs, Spices, and Condiments

The New Complete Book of Herbs, Spices, and Condiments
Author: Carol Ann Rinzler
Publisher: Checkmark Books
Total Pages: 422
Release: 2001
Genre: Cooking
ISBN: 9780816041527
GET BOOK

Download The New Complete Book of Herbs, Spices, and Condiments Book in PDF, ePub and Kindle

Lists over one hundred herbs, spices, and condiments, providing information on their nutritional profile, benefits, possible side effects, chemical makeup, and various uses.

Science of Spices & Culinary Herbs: Volume 5

Science of Spices & Culinary Herbs: Volume 5
Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
Total Pages: 183
Release: 2021-12-14
Genre: Medical
ISBN: 9814998168
GET BOOK

Download Science of Spices & Culinary Herbs: Volume 5 Book in PDF, ePub and Kindle

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 a common part of regional diets and folk medicine. The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. 1. Clove: The Spice of Polyvalent Merit 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient 6. Sumac: A Spice with Many Health Benefits

Herbs, Spices and Medicinal Plants

Herbs, Spices and Medicinal Plants
Author: Mohammad B. Hossain
Publisher: John Wiley & Sons
Total Pages: 400
Release: 2020-10-05
Genre: Technology & Engineering
ISBN: 1119036615
GET BOOK

Download Herbs, Spices and Medicinal Plants Book in PDF, ePub and Kindle

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.

Herbs & Spices

Herbs & Spices
Author: Jill Norman
Publisher: Penguin
Total Pages: 338
Release: 2015-05-05
Genre: Cooking
ISBN: 1465443304
GET BOOK

Download Herbs & Spices Book in PDF, ePub and Kindle

Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.

Science of Spices and Culinary Herbs

Science of Spices and Culinary Herbs
Author: Atta-ur- Rahman
Publisher:
Total Pages: 196
Release: 2020
Genre: Botanical chemistry
ISBN: 9789811468360
GET BOOK

Download Science of Spices and Culinary Herbs Book in PDF, ePub and Kindle

Handbook of Herbs and Spices

Handbook of Herbs and Spices
Author: K. V. Peter
Publisher: Woodhead Publishing
Total Pages: 566
Release: 2006-08-25
Genre: Technology & Engineering
ISBN: 1845691717
GET BOOK

Download Handbook of Herbs and Spices Book in PDF, ePub and Kindle

Woodhead Publishing in Food Science, Technology and Nutrition‘... a good reference book for food processors and packers of herbs and spices.’Food Technology (of Volume 1)‘... a standard reference for manufacturers who use herbs and spices in their products.’Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing Incorporates safety issues, production, main uses and regulations Reviews the potential health benefits of herbs and spices