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Spices and Seasonings: A Food Technology Handbook

Donna R. Tainter

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ISBN 10: 0471355755 / ISBN 13: 9780471355755
Published by Wiley-Interscience
New Condition New Hardcover
From BuySomeBooks (Las Vegas, NV, U.S.A.) Quantity Available: 20
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Hardcover. 256 pages. Dimensions: 9.3in. x 6.4in. x 0.8in.Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends. There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist. Topics covered in Spices and Seasonings, Second Edition include: -U. S. regulations as they apply to spices-Spice processing-Quality issues dealing with spices-Spice extractives-Recent spice research-Common seasoning blends-Meat, snack, sauce, and gravy seasonings-Spice and seasoning trends for the new millenniumFood technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9780471355755

About this title:

Synopsis:

Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends.

There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist.
Topics covered in Spices and Seasonings, Second Edition include:

-U.S. regulations as they apply to spices
-Spice processing
-Quality issues dealing with spices
-Spice extractives
-Recent spice research
-Common seasoning blends
-Meat, snack, sauce, and gravy seasonings
-Spice and seasoning trends for the new millennium

Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.

From the Publisher: This authoritative guide sets a new standard for accessible information on spices and seasonings. It provides a comprehensive account of all aspects of the spice and seasoning trade including importing and processing spices, specifications for developing seasonal blends, legal requirements and regulations, and research into the antioxidant and antimicrobial properties of spices.

"About this title" may belong to another edition of this title.

Bibliographic Details

Title: Spices and Seasonings: A Food Technology ...

Publisher: Wiley-Interscience

Binding: Hardcover

Book Condition: New

Book Type: Hardcover

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