Spices and Seasonings: A Food Technology Handbook, 2nd Edition
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
-Quality issues dealing with spices
-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.
U.S. Regulations as They Apply to Spices.
Quality Issues Dealing with Spices.
Recent Spice Research.
Common Seasoning Blends.
Sauces and Gravies.
Spice and Seasoning Trends for the New Millennium.
Seasoning Blend Duplication and Background Information.
ANTHONY T. GRENIS is Territory Manager at Elite Spice in Lagrange, Illinois.
"...a succinct guide that food scientists, producers and marketers may use fairly easily..." (E-Streams, Vol. 5, No. 7)