Spices and Seasonings: A Food Technology Handbook

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.pThere 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.brTopics covered in Spices and Seasonings, Second Edition include:p-U.S. regulations as they apply to spicesbr-Spice processingbr-Quality issues dealing with spicesbr-Spice extractivesbr-Recent spice researchbr-Common seasoning blendsbr-Meat, snack, sauce, and gravy seasoningsbr-Spice and seasoning trends for the new millenniumpFood technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.Preface.brbrU.S. Regulations as They Apply to Spices.brbrSpice Processing.brbrQuality Issues Dealing with Spices.brbrThe Spices.brbrSpice Extractives.brbrRecent Spice Research.brbrCommon Seasoning Blends.brbrMeat Seasonings.brbrSnack Seasonings.brbrSauces and Gravies.brbrSpice and Seasoning Trends for the New Millennium.brbrSeasoning Blend Duplication and Background Information.brbrIndex.Gives practical information on characteristics and growing conditions of common spices, how they are imported...and quality specifications... (Reference & Research Book News, Vol