"Herbs and Spices: New Processing Technologies" ed. by Rabia Shabir Ahmad

This volume is a collection of research and review chapters offering a comprehensive overview of recent developments in the field of herbs and spices, with a focus on plants containing bioactive components and the utilization of novel processing technologies in the development of functional products.

The book consists of chapters written by various researchers and edited by an expert active in the research of plants and bioactive compounds.

Contents
1. Herbs and Spices: An Overview
2. Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry
3. Structure: Activity and Emerging Applications of Spices and Herbs
4. Health Benefits and Functional and Medicinal Properties of Some Common Indian Spices
5. Important Medicinal Plants in Ethiopia: A Review in Years 2015–2020
6. Curcuminoids: The Novel Molecules of Nature
7. Herbs and Spices—New Processing Technologies. Syzygium aromaticum: Medicinal Properties and Phytochemical Screening
8. Garlic as a Potential Nominee in Functional Food Industry
9. Phyto-Potential of Allium cepa and Allium sativum
10. Meticulous Endorsement of Black Seed and Jambolana: A Scientific Review
11. Garlic in Traditional Indian Medicine (Ayurveda) for Health and Healing
12. Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice
13. Genetic Resources of The Universal Flavor, Vanilla
14. Herbs and Spices Fortified Functional Dairy Products


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