Farming and production system of spices / Dr. Vijaya Kuchana.

By:

Kuchana, Vijaya [author]

Material type: Text

TextLanguage: English Publication details: New Delhi, India : Random Publications, 2018.Description: viii, 286 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789386355638

Subject(s):

LOC classification:

SB305 K95 2018

Online resources:

Click here to view the table of contents

Contents:

Production of spices -- Plants anatomy and tissues -- Fruit crop cultivation -- Understanding the field of plant physiology -- Deed diseases and treatment -- Glomeromycota, leotiomycetes, pezizomycotina and pucciniomcotina.

Summary: "A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spice is prominent in meat, which is particularly susceptible to spoiling. [1] Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable. Plant species grown in tropical countries on small scale family farms or commercial farms, to provide food for humans or livestock, in dry or humid regions are highly abundant and taxonomically diversified. Vegetables comprise of a large number of plants, mostly annual, of which different parts like leaf, stem, lower bud, flower, fruit, root etc. are eaten. This book shall be useful for trading, manufacturing and processing fraternity of spices and condiments, analysts of these commodities, public analysts, advocates handling food adulteration cases, oleoresin technologists and others interested in spices and condiments."--Back cover.

List(s) this item appears in: Print Books 2022

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Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS SB305 K95 2018 (Browse shelf(Opens below))		Link to resource	Room use only	77720		00079841

"A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spice is prominent in meat, which is particularly susceptible to spoiling. [1] Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable. Plant species grown in tropical countries on small scale family farms or commercial farms, to provide food for humans or livestock, in dry or humid regions are highly abundant and taxonomically diversified. Vegetables comprise of a large number of plants, mostly annual, of which different parts like leaf, stem, lower bud, flower, fruit, root etc. are eaten. This book shall be useful for trading, manufacturing and processing fraternity of spices and condiments, analysts of these commodities, public analysts, advocates handling food adulteration cases, oleoresin technologists and others interested in spices and condiments."--Back cover.

Fund 164 Great Books Trading Purchased 09/10/2019 77720 NEJ PHP 4,050.00 2019-08-621 2019-1-0508

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