Download Handbook of Herbs and Spices. Volume 3 by K.V. Peter (Eds.) PDF

By K.V. Peter (Eds.)

Woodhead Publishing in nutrients technological know-how, expertise and Nutrition

'. an exceptional reference e-book for meals processors and packers of herbs and spices.'
Food know-how (of quantity 1)

'. a customary reference for brands who use herbs and spices of their products.'
Food exchange evaluate (of quantity 2)

The ultimate quantity of this three-volume series completes the assurance of the most herbs and spices utilized in nutrients processing. the 1st a part of the ebook reports methods of bettering the protection of herbs and spices. There are chapters on detecting and controlling mycotoxin infection, controlling pesticide and different residues, using irradiation and different recommendations to decontaminate herbs and spices, packaging and garage, QA and HACCP platforms. half studies the aptitude well-being advantages of herbs and spices with chapters discussing their function in fighting power ailments reminiscent of melanoma and heart problems and selling intestine health and wellbeing. the ultimate a part of the e-book includes chapters on twenty person herbs and spices, masking such themes as chemical composition, cultivation and caliber concerns, processing, sensible advantages and makes use of in meals. Herbs and spices reviewed variety from asafoetida, capers and carambola to perilla, potato onion and spearmint.

The ultimate quantity will consolidate the popularity of this three-volume sequence, offering a typical reference for R&D and QA employees utilizing herbs and spices of their nutrients products.

  • The ultimate quantity of this three-volume series completes the insurance of the most herbs and spices utilized in foodstuff processing
  • Incorporates questions of safety, creation, major makes use of and regulations
  • Reviews the capability healthiness advantages of herbs and spices

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Extra info for Handbook of Herbs and Spices. Volume 3

Sample text

An atoxigenic A. niger strain was found to decompose OTA in both liquid and solid media, and the degradation product, ochratoxin a was also decomposed. , 2000). A. , 2000). , 2000). Control of mycotoxins by means of biocontrol based on biological competition is implemented before harvesting for products such as ground nuts, cotton seed and maize in particular. , 1992); an A. parasiticus strain, which does not produce toxin but has extremely competitive features, is added to the soil. The mould becomes dominant in the soil microflora and replaces the A.

Rhizopus sp. Scopuloriopsis sp. Trichoderma spp. Penicillium spp. A. flavus Mucor spp. Nigrospora sp. Chaetomium sp. Phoma sp. Rhizopus sp. Penicillium spp. Alternaria sp A. condius A. flavus A. terreus Mycotoxins produced by moulds according to the literaturea References Sterigmatocystin Nidulotoxin Geeta and Reddy, 1990 Geeta and Reddy, 1990 Aflatoxin B1, B2 Cyclopiazonic acid 3-nitropropionic acid Alternaria spp. Eurotium spp. glaucus gr) Fusarium spp. Cunninghamella sp. Trichoderma sp. A. niger A.

A. glaucus gr) Mucor sp. , 1999 Geeta and Kulkarni, 1987 Geeta and Kulkarni, 1987 Geeta and Kulkarni, 1987 Flannigan and Hui, 1976 Geeta and Kulkarni, 1987 a: adapted from Frisvad and Thrane, (2002). homogenised, from which a sub-sample is taken (approximately 100 g). In checking all the factors associated with the variability of mycotoxin results, it was found that the contribution of sampling is the greatest single source of error (Ahmed, 2000). Specially, for products like peanuts where the aflatoxin distribution is not homogeneous, the variability associated to the test procedures (sampling, sample preparation and analysis) can cause misclassification (Adams and Whitaker, 2004).

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