000			03832nam a2200421 i 4500
999			_c361358 _d361358
001			361358
003			ES-MaUEC
005			20240429132548.0
006			a|||| o|||| 00| 0
007			cr nn nnnaamaa
008			211117s2021 sz | o |||| 0|eng d
020			_a9783030822460
024	7		_a10.1007/978-3-030-82246-0 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aSB305 _b2021 EB
100	1		_aNair, Kodoth Prabhakaran _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9671721
245	1	0	_aMinor Spices and Condiments : _bGlobal Economic Potential _cby Kodoth Prabhakaran Nair
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XX, 226 páginas) _b35 ilustraciones, 20 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_achapter 1: Introduction -- chapter 2: Onion -- chapter3: Garlic -- chapter 4: Leek/stone leek/welsh onion -- chapter 5: Ajowan or bishop's weed -- chapter 6: Celery seed -- chapter 7: Coriander -- chapter 8: Cumin seed or safaid jeera -- chapter 9: Fenugreek -- chapter 10: Mustard -- chpater11; Cassia and cumin -- chapter 12. Cinnamon or true cinnamon -- chapter 13: Clove -- chapter 14: Mace or nutmeg -- chapter 15: Allspice or pimenta or pimento -- chapter 16: Curry leaf -- chapter 17: Tamarind -- chapter 18: Asafoetida or asafetida -- chapter 19: Vanilla.
520	3		_aSpices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called "King"of spices and, another, Cardamom, is called the "Queen"of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between "spices" and "çondiments", and, as such, they have been clubbed together. The term "Spices and Condiments" applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9673799 _aEspecias
650		7	_2embne _9138208 _aProductos agrícolas
776	0	8	_iPrinted edition: _z9783030822453
776	0	8	_iPrinted edition: _z9783030822477
776	0	8	_iPrinted edition: _z9783030822484
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-82246-0 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b01/2022 _dz _eb _zSI