Open access peer-reviewed Edited Volume

Herbs and Spices

New Processing Technologies

Edited by Rabia Shabir Ahmad

Government College University, Faisalabad

Herbs and Spices - New Processing Technologies 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 four sections containing fourteen chapters written by various researchers and edited by an expert active in the research of plants and bioactive compounds.

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Herbs and SpicesNew Processing TechnologiesEdited by Rabia Shabir Ahmad

Published: December 1st 2021

DOI: 10.5772/intechopen.95216

ISBN: 978-1-83969-609-1

Print ISBN: 978-1-83969-608-4

eBook (PDF) ISBN: 978-1-83969-610-7

Copyright year: 2021

Books open for chapter submissions

1429 Total Chapter Downloads

1 Crossref Citations

2 Dimensions Citations


Open access peer-reviewed

1. Introductory Chapter: Herbs and Spices - An Overview

By Rabia Shabir Ahmad, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Sajid Arshad, Huda Ateeq and Muhammad Abdul Rahim


Open access peer-reviewed

2. Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

By Eva Ivanišová, Miroslava Kačániová, Tatsiana A. Savitskaya and Dmitry D. Grinshpan


Open access peer-reviewed

3. Structure: Activity and Emerging Applications of Spices and Herbs

By Adeyemi Ojutalayo Adeeyo, Tshianeo Mellda Ndou, Mercy Adewumi Alabi, Hosana Dumisani Mkoyi, Erinfolami Motunrayo Enitan, Daniso Beswa, Rachel Makungo and John O. Odiyo


Open access peer-reviewed

4. Health Benefits and Functional and Medicinal Properties of Some Common Indian Spices

By Vinod Kumar Paswan, Chandra Shekhar Singh, Garima Kukreja, Durga Shankar Bunkar and Basant Kumar Bhinchhar


Open access peer-reviewed

5. Important Medicinal Plants in Ethiopia: A Review in Years 2015–2020

By Abebe Ayele Haile


Open access peer-reviewed

6. Curcuminoids: The Novel Molecules of Nature

By Sitabja Mukherjee and Santosh K. Kar


Open access peer-reviewed

7. Herbs and Spices—New Processing Technologies. Syzygium aromaticum: Medicinal Properties and Phytochemical Screening

By Vikrant Kumar, Deepak Mishra, Mukesh Chandra Joshi, Priyanka Mishra and Megha Tanwar


Open access peer-reviewed

8. Garlic as a Potential Nominee in Functional Food Industry

By Mavra Javed, Waqas Ahmed, Rehan Mian and Abdul Momin Rizwan Ahmad


Open access peer-reviewed

9. Phyto-Potential of Allium cepa and Allium sativum

By Rubi Gupta and Prashant Kaushik


Open access peer-reviewed

10. Meticulous Endorsement of Black Seed and Jambolana: A Scientific Review

By Nikhat Farhana


Open access peer-reviewed

11. Garlic in Traditional Indian Medicine (Ayurveda) for Health and Healing

By Vinod Kumar Joshi and Apurva Joshi


Open access peer-reviewed

12. Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice

By Nabila Rodríguez Valerón, Diego Prado Vásquez and Rasmus Munk


Open access peer-reviewed

13. Genetic Resources of The Universal Flavor, Vanilla

By Minoo Divakaran and N.T. Fathima Rafieah


Open access peer-reviewed

14. Herbs and Spices Fortified Functional Dairy Products

By Vinod Kumar Paswan, Hency Rose, Chandra Shekhar Singh, S. Yamini and Aman Rathaur


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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