The Value of Spices; Uses, Nutritional and Health Benefits - Fasoyiro, Subuola
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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.

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Produktbeschreibung
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.
Autorenporträt
Dr. Subuola B. Fasoyiro is a food scientist at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria. She is a member of the Nigerian Institute of Food Science and Technology and International Food Technology. Dr. Fasoyirös research focus is on food processing, food preservation and food safety.