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Production Technology of Spices and Herbs and their Benefits

health benefits of more than 50 different herbs and spices. It also describes the production of the spices and handling procedures that ensures;

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Handbook of herbs and spices, Volume 3

and spices for the food industry. Ensuring the safety of herbs and spices, their use as colorings and flavorings and functional benefits are;

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Handbook of Herbs and Spices

their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life;

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Handbook of Herbs and Spices

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and;

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Spices

technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich;

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Medicinal Spices

, production, constituents, sensoric properties, pharmacological actions, their potential toxicity, and their culinary and medicinal uses. Divided into;

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Handbook of Herbs and Spices

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role;

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Spices and Herbs for Home and Market

The aim of this booklet is to raise awareness about the potential opportunities associated with diversification into spices and herbs. It;

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Little Guide Book: Chinese Herbs, Spices & More

wealth of benefits of using these herbs, spices and other ingredients to whip up nourishing dishes or as natural remedies. This book also;

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Antioxidant Properties of Spices Herbs and Other Sources

victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective;

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The Herb and Spice Companion

combining spices to add flavor in the kitchen, a history of herbs, their medicinal uses, and techniques for growing, harvesting, and drying them;

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Indian Spices

This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history;

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Nutritional Value and Health Benefits Frome Fruits

the human being. This will help to increase the per capita consumption of fruits, vegetables, nuts and spices in their daily diet. This book;

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The Complete Language of Herbs

depiction of over 500 herbs and spices from around the world in one volume.;

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Spice Dreams

First, The Seasoned Palate, Inc., revolutionized the spice cabinet with pre-measured and individually sealed packets of organic spices and;

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Aromatic Herbs in Food

components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety;

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Fat Flush Foods

is helping millions lose weight, cleanse their bodies, and lead healthier lives by eating foods that flush away fat while building vitality and;

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Colonial Spices and Herbs

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Herbal Medicine

Aspects focuses on presenting current scientific evidence of biomolecular effects of selected herbs and their relation to clinical outcome and;

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Vegetables, Herbs and Spices

Vegetables, Herbs and Spices lists over 450 foods. The extensive new analytical results provide nutrient data for the wider variety;

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Production Technology of Major Spices

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Spices and Tourism

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices;

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Spices and Tourism

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices;

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Non-extractable Polyphenols and Carotenoids

Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing;

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Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings

First Published in 1994. Routledge is an imprint of Taylor & Francis, an informa company.;...

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Spices and Herbs as Antibiotics

Spices and Herbs. This type of work will help evaluate the potentials of plants as a possible source of natural substitute to the chemically;

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Anthocyanins in Fruits, Vegetables, and Grains

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the;

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