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Science of Spices & Culinary Herbs: Volume 5

Author : Atta-ur-Rahman

Publisher : Bentham Science Publishers

Page : 183 pages

File Size : 42,26 MB

Release : 2021-12-14

Category : Medical

ISBN : 9814998168

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Book Description

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 :

Page : 200 pages

File Size : 23,31 MB

Release : 2021-12-14

Category :

ISBN : 9789814998178

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Book Description

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

Page : 251 pages

File Size : 19,37 MB

Release : 2019-08-29

Category : Medical

ISBN : 1681087529

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Book Description

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 & 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 Science of Spice

Author : Stuart Farrimond

Publisher : Dorling Kindersley Ltd

Page : 226 pages

File Size : 35,73 MB

Release : 2018-10-04

Category : Cooking

ISBN : 0241379202

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Book Description

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 - Latest Laboratory, Pre-clinical, and Clinical Studies

Author : Atta-ur-Rahman

Publisher : Bentham Science Publishers

Page : 193 pages

File Size : 12,11 MB

Release : 2021-08-02

Category : Medical

ISBN : 9814998133

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Book Description

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



Science of Spices and Culinary Herbs: Volume 3

Author : Atta-ur-Rahman

Publisher : Bentham Science Publishers

Page : 213 pages

File Size : 40,30 MB

Release : 2020-11-19

Category : Medical

ISBN : 9811468346

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Book Description

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

Page : 422 pages

File Size : 39,94 MB

Release : 2001

Category : Cooking

ISBN : 9780816041527

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Book Description

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

Page : 192 pages

File Size : 26,16 MB

Release : 2021-08-02

Category : Science

ISBN : 9789814998147

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Book Description

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

Page : 375 pages

File Size : 47,15 MB

Release : 2004-03-23

Category : Technology & Engineering

ISBN : 185573835X

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Book Description

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



Herbs, Spices and Medicinal Plants

Author : Mohammad B. Hossain

Publisher : John Wiley & Sons

Page : 400 pages

File Size : 40,29 MB

Release : 2020-10-05

Category : Technology & Engineering

ISBN : 1119036615

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Book Description

The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.