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Скачать Handbook of Herbs and Spices, Vol. 3 бесплатно

K. V. Peter, "Handbook of Herbs and Spices, Vol. 3"
Woodhead Publishing | 2006 | ISBN: 1845690176 | 568 pages | PDF | 5,2 MB

The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing.
Part One covers 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.
Part Three 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.
Handbook of Herbs and Spices is a standard reference for R&D and QA staff using herbs and spices in their food products.

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