Chapter 11. Herbs, Spices, and Essential Oils

  1. Y. H. Hui Senior Scientist
  1. Alain Darriet Analytical Laboratory Director

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch11

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Darriet, A. (2006) Herbs, Spices, and Essential Oils, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch11

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Wixon Inc., 1390 E. Bolivar Avenue, St Francis, WI 53235, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • quality aspects for herbs, spices, and essential oils;
  • spices and herbs in food industry;
  • general Codex guidelines

Summary

This chapter contains sections titled:

  • Introduction

  • Definition

  • The Spice Trade

  • Quality Aspects for Herbs, Spices, and Related Extracts

  • Spices and Herbs in the Food Industry

  • Conclusion

  • References

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