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Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:

• chemical structure
• cultivation
• post-harvest processing
• uses in food processing
• functional properties
• quality indices
• methods of analysis

The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

Woodhead Publishing in Food Science, Technology and Nutrition

‘… a good reference book for food processors and packers of herbs and spices.’
Food Technology (of Volume 1)

‘… a standard reference for manufacturers who use herbs and spices in their products.’
Food Trade Review (of Volume 2)

The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.

The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.

• The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing
• Incorporates safety issues, production, main uses and regulations
• Reviews the potential health benefits of herbs and spices

Heterocyclic compounds play a vital role in the metabolism of living cells. Their practical applications range from extensive clinical use to fields as diverse as agriculture, photography, biocide formulation and polymer science.

Written by leading scholars and industry experts, the Handbook of Heterocyclic Chemistry is thoroughly updated with over 50% new content. It has been rewritten with a new expanded author team, who have carefully distilled essential information on the reactivity, structure and synthesis of heterocycles from the 2008 major reference work Comprehensive Heterocyclic Chemistry III. To bring the work up to date the author team have also added new synthetic examples and structures, key applications and new references from 2008-2010.

Contains more than 1500 clearly drawn structures and reactions. The highly systematic coverage given to the subject makes this one of the most authoritative single-volume accounts of modern heterocyclic chemistry available and should be useful reference for those teaching a heterocyclic course.

-Covers the structure, reactivity and synthesis of all heterocyclic compounds as distilled from the larger 15-volume reference work -Saves researchers time when they require important information on heterocycles--speeding them to thousands of clearly drawn chemical structures and pertinent reviews by leading experts  -Features 35% new material to compliment the completely revised text

This comprehensive examination of high frequency trading looks beyond mathematical models, which are the subject of most HFT books, to the mechanics of the marketplace. In 25 chapters, researchers probe the intricate nature of high frequency market dynamics, market structure, back-office processes, and regulation. They look deeply into computing infrastructure, describing data sources, formats, and required processing rates as well as software architecture and current technologies. They also create contexts, explaining the historical rise of automated trading systems, corresponding technological advances in hardware and software, and the evolution of the trading landscape. Developed for students and professionals who want more than discussions on the econometrics of the modelling process, The Handbook of High Frequency Trading explains the entirety of this controversial trading strategy.

• Answers all questions about high frequency trading without being limited to mathematical modelling
• Illuminates market dynamics, processes, and regulations
• Explains how high frequency trading evolved and predicts its future developments

Handbook of Hormones: Comparative Endocrinology for Basic and Clinical Research collates fundamental information about the structure and function of hormones from basic biology to clinical use.

The handbook offers a rapid way to obtain specific facts about the chemical and molecular characteristics of hormones, their receptors and signalling pathways, and the biological activities they regulate.

The evolution of hormones and gene families is also covered both in the text and in online ancillaries.

Users will find simple and visual ways to learn key molecular information. Chapters and online ancillary resources integrate additional sections, providing a comparative molecular, functional, and evolutionary consideration.

• Provides the only single resource available with concise, yet informative descriptions of hormones in vertebrates, invertebrates, and plants
• Presents hormones in groups according to their origin, so that readers can easily understand their inter-relation
• Includes comparative information on the structures and functions of hormones enabling readers to understand both general and specific actions in and across species
• Ancillary website hosts additional information, including sequence data, comparative data, figures, and tables

Quartz, zeolites, gemstones, perovskite type oxides, ferrite, carbon allotropes, complex coordinated compounds and many moreùall products now being produced using hydrothermal technology. Handbook of Hydrothermal Technology brings together the latest techniques in this rapidly advancing field in one exceptionally useful, long-needed volume.

The handbook provides a single source for understanding how aqueous solvents or mineralizers work under temperature and pressure to dissolve and recrystallize normally insoluble materials, and decompose or recycle any waste material. The result, as the authors show in the book, is technologically the most efficient method in crystal growth, materials processing, and waste treatment. The book gives scientists and technologists an overview of the entire subject including:

ò Evolution of the technology from geology to widespread industrial use.
ò Descriptions of equipment used in the process and how it works.
ò Problems involved with the growth of crystals, processing of technological materials, environmental and safety issues.
ò Analysis of the direction of today's technology.
In addition, readers get a close look at the hydrothermal synthesis of zeolites, fluorides, sulfides, tungstates, and molybdates, as well as native elements and simple oxides. Delving into the commercial production of various types, the authors clarify the effects of temperature, pressure, solvents, and various other chemical components on the hydrothermal processes.

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print.

Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.

Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production.

• Standard reference on high hygiene standards for the food industry
• Provides a comprehensive summary of the key trends in food hygiene research
• Effective hygiene management strategies are explored

Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.

As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.

As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and
developing new or improved methods for quality evaluation.

Crystallization is an important separation and purification process used in industries ranging from bulk commodity chemicals to specialty chemicals and pharmaceuticals. In recent years, a number of environmental applications have also come to rely on crystallization in waste treatment and recycling processes.



The authors provide an introduction to the field of newcomers and a reference to those involved in the various aspects of industrial crystallization. It is a complete volume covering all aspects of industrial crystallization, including material related to both fundamentals and applications. This new edition presents detailed material on crystallization of biomolecules, precipitation, impurity-crystal interactions, solubility, and design.

Provides an ideal introduction for industrial crystallization newcomers
Serves as a worthwhile reference to anyone involved in the field
Covers all aspects of industrial crystallization in a single, complete volume