Kenneth T Farrell creator text New York Aspen Publishers 2020 2nd ed. monographic eng

print

xiv,414p. HB 23.5x16cm. The following information is given for 58 spices and herbs (from allspice to wormwood): common and Latin names, torical/legendary backgrounds, indigenous and cultivated sources of supply, physical and sensory attributes, extractives and their characteristics, household and commercial uses, proximate compositions, mineral content, natural antioxidant activity, and nutritional and microbiological data. Also covered: soluble spices, condiments and sauces, seasonings and seasoning technology. Popular interest in spices has grown (more people reducing sodium intake?) and the food industry has responded, as reflected in the substantial increase in data included in this second edition reference Chemical Technology 664.53 FARS 9781071605622 220305 20220413120750.0