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010 a| 2019058270;

020 a| 9781119036616q| (hardback);

020 z| 9781119036647q| (adobe pdf);

020 z| 9781119036630q| (epub);

035 a| (WaSeSS)ssj0002408900;

040 a| DLCb| engc| DLCd| WaSeSS;

042 a| pcc;

049 a| EREEa| NEHH;

050 00 a| RS164b| .H386 2020;

082 00 a| 615.3/212| 23;

245 00 a| Herbs, spices and medicinal plantsh| [electronic resource] :b| processing, health benefits and safety /c| edited by Dr Mohammad B. Hossain, Teagasc, Teagasc Food Research Centre, Ashtown, EI, Dublin 15, Dr Dilip K. Rai, Teagasc, Teagasc Food Research Centre, Ashtown, EI, Dublin 15, Nigel P. Brunton, School of Agriculture and Food Science, University College Dublin, Dublin, D04V1W8-4, Ireland.;

250 a| First edition.;

260 a| Hoboken, NJ :b| Wiley-Blackwell,c| 2020.;

263 a| 2004;

300 a| pages cm;

490 0 a| IFST advances in food science book series;

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

520 a| "Recent epidemiological and clinical studies suggest that herbs and spices, which are well-known sources of bioactive phytochemicals, also have specific health benefits, including anti-diabetic properties, the ability to stimulate digestion, and as anti-oxidants and anti-inflammatories. However, herbs and spices are perishable items: to preserve them for export and/or storage, they are often processed prior to consumption, which could affect their physico-chemical and biological properties. This book will provide a comprehensive overview of the health benefits, analytical techniques used and effects of processing upon the physico-chemical properties of herbs and spices. The book will open with a section on the technological and health benefits of herbs and spices. The second part will review the effect of classical and novel processing techniques on the properties of herbs/spices. The third section will examine extraction techniques and analytical methodologies used for herbs and spices. Contributors from both academia and industry will provide informed perspectives"--c| Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Pharmacognosy.=| ^A6011;

650 0 a| Medicinal plantsx| Preservation.=| ^A44038;

650 0 a| Spicesx| Therapeutic use.=| ^A17942;

650 0 a| Herbsx| Therapeutic use.=| ^A12607;

650 0 a| Plant extracts.=| ^A834829;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Hossain, Mohammad B.,d| 1978-?| UNAUTHORIZED;

700 1 a| Rai, Dilip K.,d| 1972-?| UNAUTHORIZED;

700 1 a| Brunton, Nigel.=| ^A1303034;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=6313273;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 5863420;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5863420-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 7/17/2022x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5863420-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 7/17/2022x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5863420-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/17/2022x| EBOOKz| JERESOURCE;

Herbs, spices and medicinal plants processing, health benefits and safety / edited by Dr Mohammad B. Hossain, Teagasc, Teagasc Food Research Centre, Ashtown, EI, Dublin 15, Dr Dilip K. Rai, Teagasc, Teagasc Food Research Centre, Ashtown, EI, Dublin 15, Nigel P. Brunton, School of Agriculture and Food Science, University College Dublin, Dublin, D04V1W8-4, Ireland.

Other author	Hossain, Mohammad B., 1978-
Other author	Rai, Dilip K., 1972-
Other author	Brunton, Nigel.
Format	Electronic
Edition	First edition.
Publication Info	Hoboken, NJ : Wiley-Blackwell, 2020.
Description	pages cm
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Pharmacognosy. Medicinal plants--Preservation. Spices--Therapeutic use. Herbs--Therapeutic use. Plant extracts.

Series	IFST advances in food science book series
Abstract	"Recent epidemiological and clinical studies suggest that herbs and spices, which are well-known sources of bioactive phytochemicals, also have specific health benefits, including anti-diabetic properties, the ability to stimulate digestion, and as anti-oxidants and anti-inflammatories. However, herbs and spices are perishable items: to preserve them for export and/or storage, they are often processed prior to consumption, which could affect their physico-chemical and biological properties. This book will provide a comprehensive overview of the health benefits, analytical techniques used and effects of processing upon the physico-chemical properties of herbs and spices. The book will open with a section on the technological and health benefits of herbs and spices. The second part will review the effect of classical and novel processing techniques on the properties of herbs/spices. The third section will examine extraction techniques and analytical methodologies used for herbs and spices. Contributors from both academia and industry will provide informed perspectives"-- Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2019058270
ISBN	9781119036616 (hardback)
ISBN	(adobe pdf)
ISBN	(epub)

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