Principles and Applications of Spices and Herbs

Author: Wang Jianxin
Publisher:
Publish Date: 2004-03-01
Features: This book primarily discusses the relevant theories of edible spices and the functions and applications of different spices in food. The book is divided into eleven chapters, including the following content: Basic knowledge of spices; Introduction to spice raw materials; The pungent function of spices; The deodorizing function of spices; The flavor function of spices; The antimicrobial function of spices; The antioxidant properties of spices; The pharmacological effects of spices; The safety and testing of spices; The application of spices in seasonings and condiments. The content of this book combines theory with practice, presents in-depth yet accessible explanations, and provides practical guidance for production and operation. It can serve as a technical reference for professionals in the fragrance and flavor industry, technicians in food production and processing, product development personnel, as well as faculty and students in relevant disciplines at colleges and universities.