IMPROVING FOODS WITH HERB AND SPICE EXTRACTS

Paul H. Todd
This paper reviews the preparation of botanical material for extraction, extraction and refinement of the material, pharmacologically active constituents which may improve the nutritional quality of foods, the application of extracts in the preparation of foods, and the role which horticulturalists are playing in improving food quality.
Todd, Paul H. (1996). IMPROVING FOODS WITH HERB AND SPICE EXTRACTS. Acta Hortic. 426, 259-272
DOI: 10.17660/ActaHortic.1996.426.31
https://doi.org/10.17660/ActaHortic.1996.426.31

Acta Horticulturae