My Wish Lists Login / Join

Spices

Characterization, Processing, and Preservation

By: Parul Thapar

Write A Review

eText | 30 June 2026 | Edition Number 1

At a Glance

Format
ePUB

eText

$368.50

or 4 interest-free payments of $92.13 with

Instant online reading in your Booktopia eTextbook Library *

Why choose an eTextbook?

Instant Access *

Purchase and read your book immediately

Read Aloud

Listen and follow along as Bookshelf reads to you

Study Tools

Built-in study tools like highlights and more

* eTextbooks are not downloadable to your eReader or an app and can be accessed via web browsers only. You must be connected to the internet and have no technical issues with your device or browser that could prevent the eTextbook from operating.

Spices are whole plants or parts that play a vital role in the food industry. They are not only used as additives in food processing but also contain bioactive components to extend the shelf-life of foods and offer medical applications. This book gives a broad but concise overview of various aspects of spice technology. It covers different types of spices that can be used in the food industry, in pharmaceuticals, and in the culinary arts. For food technologists and product developers, it addresses value addition, preservation methods, and storage. The book reviews methods to detect any kind of spice adulteration, regulations determining the amount to be used during processing, and future perspectives of the spice industry.

Key Features:

Discusses sustainability and environmental impact of spice production and processing
Covers steam distillation and solvent extraction technologies
Reviews the types and characteristics of packaging materials and labelling considerations of spices and spice products