Science Of Spices Culinary Herbs Volume 5

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Science of Spices & Culinary Herbs: Volume 5

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 9814998168
Total Pages : 183 pages
Book Rating : 4.8/5 (149 download)

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Book Synopsis Science of Spices & Culinary Herbs: Volume 5 by : Atta-ur-Rahman

Download or read book Science of Spices & Culinary Herbs: Volume 5 written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2021-12-14 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. 1. Clove: The Spice of Polyvalent Merit 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient 6. Sumac: A Spice with Many Health Benefits

Science of Spices and Culinary Herbs

Author : Atta-ur-Rahman, M. Iqbal
Publisher :
ISBN 13 : 9789814998178
Total Pages : 200 pages
Book Rating : 4.9/5 (981 download)

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Book Synopsis Science of Spices and Culinary Herbs by : Atta-ur-Rahman, M. Iqbal

Download or read book Science of Spices and Culinary Herbs written by Atta-ur-Rahman, M. Iqbal and published by . This book was released on 2021-12-14 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. 1. Clove: The Spice of Polyvalent Merit 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient 6. Sumac: A Spice with Many Health Benefits

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 1681087529
Total Pages : 251 pages
Book Rating : 4.6/5 (81 download)

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Book Synopsis Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies by : Atta-ur-Rahman

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 9814998133
Total Pages : 193 pages
Book Rating : 4.8/5 (149 download)

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Book Synopsis Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies by : Atta-ur-Rahman

Download or read book Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2021-08-02 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The fourth volume of this series features the following reviews: 1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects 2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents 3. Nigella sativa (Prophetic medicine): The Miracle Herb 4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture 5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry

The Science of Spice

Author : Stuart Farrimond
Publisher : Dorling Kindersley Ltd
ISBN 13 : 0241379202
Total Pages : 226 pages
Book Rating : 4.2/5 (413 download)

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Book Synopsis The Science of Spice by : Stuart Farrimond

Download or read book The Science of Spice written by Stuart Farrimond and published by Dorling Kindersley Ltd. This book was released on 2018-10-04 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. The Science of Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

Science of Spices and Culinary Herbs: Volume 3

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 9811468346
Total Pages : 213 pages
Book Rating : 4.8/5 (114 download)

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Book Synopsis Science of Spices and Culinary Herbs: Volume 3 by : Atta-ur-Rahman

Download or read book Science of Spices and Culinary Herbs: Volume 3 written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2020-11-19 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. The third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source.

The New Complete Book of Herbs, Spices, and Condiments

Author : Carol Ann Rinzler
Publisher : Checkmark Books
ISBN 13 : 9780816041527
Total Pages : 422 pages
Book Rating : 4.0/5 (415 download)

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Book Synopsis The New Complete Book of Herbs, Spices, and Condiments by : Carol Ann Rinzler

Download or read book The New Complete Book of Herbs, Spices, and Condiments written by Carol Ann Rinzler and published by Checkmark Books. This book was released on 2001 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lists over one hundred herbs, spices, and condiments, providing information on their nutritional profile, benefits, possible side effects, chemical makeup, and various uses.

Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 4

Author : Atta Ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 9789814998147
Total Pages : 192 pages
Book Rating : 4.9/5 (981 download)

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Book Synopsis Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 4 by : Atta Ur-Rahman

Download or read book Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 4 written by Atta Ur-Rahman and published by Bentham Science Publishers. This book was released on 2021-08-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The fourth volume of this series features the following reviews: 1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects 2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents 3. Nigella sativa (Prophetic medicine): The Miracle Herb 4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture 5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistr

Handbook of Herbs and Spices

Author : K. V. Peter
Publisher : Elsevier
ISBN 13 : 185573835X
Total Pages : 375 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Handbook of Herbs and Spices by : K. V. Peter

Download or read book Handbook of Herbs and Spices written by K. V. Peter and published by Elsevier. This book was released on 2004-03-23 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. - Authoritative coverage of more than 50 major herbs and spices - Provides detailed information on chemical structure, cultivation and definition - Incorporates safety issues, production, main uses, health issues and regulations

Handbook of Herbs and Spices

Author : K. V. Peter
Publisher : Woodhead Publishing
ISBN 13 : 1845691717
Total Pages : 566 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Handbook of Herbs and Spices by : K. V. Peter

Download or read book Handbook of Herbs and Spices written by K. V. Peter and published by Woodhead Publishing. This book was released on 2006-08-25 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Woodhead Publishing in Food Science, Technology and Nutrition'... a good reference book for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'... a standard reference for manufacturers who use herbs and spices in their products.'Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews 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. The final part of the book 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. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. - The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing - Incorporates safety issues, production, main uses and regulations - Reviews the potential health benefits of herbs and spices

Herbs & Spices

Author : Jill Norman
Publisher : Penguin
ISBN 13 : 1465443304
Total Pages : 338 pages
Book Rating : 4.4/5 (654 download)

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Book Synopsis Herbs & Spices by : Jill Norman

Download or read book Herbs & Spices written by Jill Norman and published by Penguin. This book was released on 2015-05-05 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.

Science of Spices and Culinary Herbs Volume 2

Author : Atta Ur-Rahman
Publisher :
ISBN 13 : 9789811441486
Total Pages : 180 pages
Book Rating : 4.4/5 (414 download)

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Book Synopsis Science of Spices and Culinary Herbs Volume 2 by : Atta Ur-Rahman

Download or read book Science of Spices and Culinary Herbs Volume 2 written by Atta Ur-Rahman and published by . This book was released on 2020-08-08 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbsand spices have been used for treating various ailments since ancient times.Modern scientific methods have enabled researchers to isolate bioactivecompounds from herbs and spices and perform chemical analyses, which can beused to develop medicines to treat different diseases. This book series is acompilation of current reviews on studies performed on herbs and spices. Scienceof Spices and Culinary Herbs is essential reading for medicinalchemists, herbalists and biomedical researchers interested in the science ofnatural herbs and spices that are common part of regional diets and folkmedicine. The second volume of this series features 6 reviews of unique herbs andseeds:1. Tamarind (Tamarindus indica L.): A Review of itsUse as a Spice, a Culinary Herb and Medicinal Applications2. Piper nigrum (Black pepper): A Flavor for Health3. Coriander Seeds -Ethno-medicinal, Phytochemical and Pharmacological Profile4. The Fenugreek Seed: Therapeutic Properties and Applications5. Biological Activities ofFoeniculum vulgare Mill6. Exploration of DillSeeds (Anethum graveolens): AnAyurpharmacomic Approa

Science of Spices & Culinary Herbs

Author : Atta Ur Rahman
Publisher :
ISBN 13 : 9789811468353
Total Pages : 212 pages
Book Rating : 4.4/5 (683 download)

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Book Synopsis Science of Spices & Culinary Herbs by : Atta Ur Rahman

Download or read book Science of Spices & Culinary Herbs written by Atta Ur Rahman and published by . This book was released on 2020-11-19 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine.The third volume of this series features the following reviews: - Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests- Nutraceutical Attributes of Tamarindus indica L. - Devils' Tree with Sour Date- An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents- The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates- Origanum majorana: The Fragrance of Health- Black Pepper (Piper nigrum L.): The King of Spices- Coriander: A Herb with Multiple Benefits- Flax Seed (Linum usitatissimum) a Potential Functional Food Sourc

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 9811441472
Total Pages : 180 pages
Book Rating : 4.8/5 (114 download)

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Book Synopsis Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies by : Atta-ur-Rahman

Download or read book Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2020-08-08 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. The second volume of this series features 6 reviews of unique herbs and seeds: 1. Tamarind (Tamarindus indica L.): A Review of its Use as a Spice, a Culinary Herb and Medicinal Applications 2. Piper nigrum (Black pepper): A Flavor for Health 3. Coriander Seeds – Ethno-medicinal, Phytochemical and Pharmacological Profile 4. The Fenugreek Seed: Therapeutic Properties and Applications 5. Biological Activities of Foeniculum vulgare Mill 6. Exploration of Dill Seeds (Anethum graveolens): An Ayurpharmacomic Approach

Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 6

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
ISBN 13 : 9815274384
Total Pages : 232 pages
Book Rating : 4.8/5 (152 download)

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Book Synopsis Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 6 by : Atta-ur-Rahman

Download or read book Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 6 written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2024-08-13 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate and analyze bioactive compounds from herbs and spices to develop medicines for different diseases. Science of Spices and Culinary Herbs presents current reviews on studies performed on herbs and spices. This book series is an informative resource for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The sixth volume of this series features reviews on medicinal aspects of a selection of herbs and spices, including: Pimpinella anisum L. (Anise, Aniseed) Sinapis alba L. (Mustard Seeds) Cinnamomum verum (Cinnamon) Tamarindus indica L (Tamarind) Curcuma longa (Curcumin) Glycyrrhiza glabra (Licorice).

The Encyclopedia of Herbs and Spices

Author : P N Ravindran
Publisher : CABI
ISBN 13 : 1780643152
Total Pages : 1178 pages
Book Rating : 4.7/5 (86 download)

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Book Synopsis The Encyclopedia of Herbs and Spices by : P N Ravindran

Download or read book The Encyclopedia of Herbs and Spices written by P N Ravindran and published by CABI. This book was released on 2017-12-28 with total page 1178 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.

The Science of Cooking

Author : Stuart Farrimond
Publisher : Penguin
ISBN 13 : 1465470794
Total Pages : 258 pages
Book Rating : 4.4/5 (654 download)

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Book Synopsis The Science of Cooking by : Stuart Farrimond

Download or read book The Science of Cooking written by Stuart Farrimond and published by Penguin. This book was released on 2017-09-19 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.