東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Indian spices = the legacy, producti...

Sharangi, Amit Baran.

FindBook

Google Book

Amazon

博客來

Indian spices = the legacy, production and processing of India's treasured export /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Indian spices/ edited by Amit Baran Sharangi.
其他題名:	the legacy, production and processing of India's treasured export /
其他作者:	Sharangi, Amit Baran.
出版者:	Cham :Springer International Publishing : : 2018.,
面頁冊數:	xiv, 461 p. :ill., digital ;24 cm.
內容註:	Chapter1: Spices in India and beyond: The origin, history, tradition and culture -- Chapter2: Legacy of Indian Spices -Its production and processing -- Chapter3: Why spices are so unique? -- Chapter4: The promising spices of North East India: India'sflavourful contribution to the world -- Chapter5: Wonders of Spices in Sri Lanka -- Chapter6: Production Technology of some Major and Minor Spice crops -- Chapter7: Organic Spices -- Chapter8: Plant health management in major spice crops -- Chapter9: Post harvesttechnologyand value addition of spices -- Chapter10: Spices :Secondary metabolites and Medicinal properties -- Chapter11: Recent advances on Molecular Breeding for Spice crop Improvement -- Chapter12: Marketing and Supply Chain Management of spice crops -- Chapter13: Export of onion, garlic and chilli: three essential spices in daily kitchen -- Chapter14: Climate change impact in spice crops and mitigation strategies -- Chapter15: Plant Tissue Culture as potential Option in Developing Climate Resilient Spices -- Chapter16: Exploration and extrapolation of extension strategy for promotion of spice production and processing in India -- Chapter17: Visioning Future: The Directions and Strategies.
Contained By:	Springer eBooks
標題:	Spice trade - India. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-75016-3
ISBN:	9783319750163

Indian spices = the legacy, production and processing of India's treasured export /
Indian spicesthe legacy, production and processing of India's treasured export /[electronic resource] :edited by Amit Baran Sharangi. - Cham :Springer International Publishing :2018. - xiv, 461 p. :ill., digital ;24 cm.

Chapter1: Spices in India and beyond: The origin, history, tradition and culture -- Chapter2: Legacy of Indian Spices -Its production and processing -- Chapter3: Why spices are so unique? -- Chapter4: The promising spices of North East India: India'sflavourful contribution to the world -- Chapter5: Wonders of Spices in Sri Lanka -- Chapter6: Production Technology of some Major and Minor Spice crops -- Chapter7: Organic Spices -- Chapter8: Plant health management in major spice crops -- Chapter9: Post harvesttechnologyand value addition of spices -- Chapter10: Spices :Secondary metabolites and Medicinal properties -- Chapter11: Recent advances on Molecular Breeding for Spice crop Improvement -- Chapter12: Marketing and Supply Chain Management of spice crops -- Chapter13: Export of onion, garlic and chilli: three essential spices in daily kitchen -- Chapter14: Climate change impact in spice crops and mitigation strategies -- Chapter15: Plant Tissue Culture as potential Option in Developing Climate Resilient Spices -- Chapter16: Exploration and extrapolation of extension strategy for promotion of spice production and processing in India -- Chapter17: Visioning Future: The Directions and Strategies.

This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored. Indian Spices: The Legacy, Production and Processing of India's Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.

ISBN: 9783319750163

Standard No.: 10.1007/978-3-319-75016-3doiSubjects--Topical Terms:

3307944
Spice trade
--India.

LC Class. No.: HD9210.A2 / I535 2018

Dewey Class. No.: 633.830954

Indian spices = the legacy, production and processing of India's treasured export /
LDR:03866nmm a2200313 a 4500 001 2136512
003 DE-He213
005 20180907162852.0
006 m d
007 cr nn 008maaau
008 181117s2018 gw s 0 eng d
020 $a 9783319750163 $q (electronic bk.)
020 $a 9783319750156 $q (paper)
024 7 $a 10.1007/978-3-319-75016-3 $2 doi
035 $a 978-3-319-75016-3
040 $a GP $c GP
041 0 $a eng
050 4 $a HD9210.A2 $b I535 2018
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 633.830954 $2 23
090 $a HD9210.A2 $b I39 2018
245 0 0 $a Indian spices $h [electronic resource] : $b the legacy, production and processing of India's treasured export / $c edited by Amit Baran Sharangi.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a xiv, 461 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter1: Spices in India and beyond: The origin, history, tradition and culture -- Chapter2: Legacy of Indian Spices -Its production and processing -- Chapter3: Why spices are so unique? -- Chapter4: The promising spices of North East India: India'sflavourful contribution to the world -- Chapter5: Wonders of Spices in Sri Lanka -- Chapter6: Production Technology of some Major and Minor Spice crops -- Chapter7: Organic Spices -- Chapter8: Plant health management in major spice crops -- Chapter9: Post harvesttechnologyand value addition of spices -- Chapter10: Spices :Secondary metabolites and Medicinal properties -- Chapter11: Recent advances on Molecular Breeding for Spice crop Improvement -- Chapter12: Marketing and Supply Chain Management of spice crops -- Chapter13: Export of onion, garlic and chilli: three essential spices in daily kitchen -- Chapter14: Climate change impact in spice crops and mitigation strategies -- Chapter15: Plant Tissue Culture as potential Option in Developing Climate Resilient Spices -- Chapter16: Exploration and extrapolation of extension strategy for promotion of spice production and processing in India -- Chapter17: Visioning Future: The Directions and Strategies.
520 $a This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored. Indian Spices: The Legacy, Production and Processing of India's Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.
650 0 $a Spice trade $z India. $3 3307944
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
700 1 $a Sharangi, Amit Baran. $3 2134514
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-75016-3
950 $a Chemistry and Materials Science (Springer-11644)