The Value of Spices; Uses, Nutritional and Health Benefits

Zusatztext

Spices have been known from ancient times mostly for their colouring and flavouring properties. However different spices can perform other functions as nutrient sources, antioxidants, antimicrobials, preservatives, insecticides and as medicinal plants for human use. They are also very important in the economy of some countries as source of wealth generation through trade. This book provides information useful to all adults for home use, students, researchers, processors, traders, food and chemical industries.

Autorenportrait

Subuola FasoyiroShe is a food scientist with specialization in food processing, preservation and food safety. She works at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria. She is a member of Nigerian Institute of Food Science and Technology and Institute of Food Technology.

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