國立高雄大學圖資館 |

Language: English

Back

Handbook of spices in India75 years of research and development /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Handbook of spices in Indiaedited by P. N. Ravindran ... [et al.].
Reminder of title:	75 years of research and development /
other author:	Ravindran, P. N.
Published:	Singapore :Springer Nature Singapore :2024.
Description:	xxxi, 4383 p. :ill. (chiefly col.), digital ;24 cm.
Contained By:	Springer Nature eReference
Subject:	Spice plantsIndia.
Online resource:	https://doi.org/10.1007/978-981-19-3728-6
ISBN:	9789811937286$q(electronic bk.)

Handbook of spices in India75 years of research and development /
Handbook of spices in India75 years of research and development /[electronic resource] :edited by P. N. Ravindran ... [et al.]. - Singapore :Springer Nature Singapore :2024. - xxxi, 4383 p. :ill. (chiefly col.), digital ;24 cm.

1. Spices: Definition -- 2. Spices: Production -- 3. Seed spices: History -- 4. Genetic resources of major spices.

This compendium presents comprehensive information on more than 25 important spice crops commercially grown in India and traded globally, apart from over 40 spices that have the potential to be popularized. In 70 chapters the book covers the achievements in research and development made in India for the past 75 years in various organizations including research institutes, agricultural universities and private sector laboratories. Spices are natural products of plant origin, used primarily for flavouring and seasoning or for adding pungency and flavour to foods and beverages. The flavour and fragrance of Indian spices had a magic spell on human culture since very ancient days. The importance of spices in Indian life and its contribution to the economy are substantial. India, as the world's leading producer of spices is also a significant stakeholder in spices export trade globally. Indian spices being sources of many high value compounds, are also gaining muchimportance for other diversified uses especially for their pharmaceutical and nutraceutical properties. A wide variety of 52 spices are grown in India including black pepper, chillies, cardamom, ginger, turmeric, cinnamon, nutmeg, garlic, onion, cumin, coriander, saffron and vanilla. This book complies a comprehensive, holistic review on the subject, written by the best experts in the field in India representing diverse agencies. This book is a single point reference book for all those involved in the research, study, teaching and use of spices in India and abroad.

ISBN: 9789811937286$q(electronic bk.)

Standard No.: 10.1007/978-981-19-3728-6doiSubjects--Topical Terms:

969006
Spice plants
--India.

LC Class. No.: SB306.I4 / H36 2024

Dewey Class. No.: 633.830954

Handbook of spices in India75 years of research and development /
LDR:02793nmm a2200337 a 4500 001 657932
003 DE-He213
005 20240624173400.0
006 m d
007 cr nn 008maaau
008 240923s2024 si s 0 eng d
020 $a 9789811937286$q(electronic bk.)
020 $a 9789811937279$q(paper)
024 7 $a 10.1007/978-981-19-3728-6 $2 doi
035 $a 978-981-19-3728-6
040 $a GP $c GP
041 0 $a eng
050 4 $a SB306.I4 $b H36 2024
072 7 $a TVK $2 bicssc
072 7 $a TEC003000 $2 bisacsh
072 7 $a TVK $2 thema
082 0 4 $a 633.830954 $2 23
090 $a SB306.I4 $b H236 2024
245 0 0 $a Handbook of spices in India $h [electronic resource] : $b 75 years of research and development / $c edited by P. N. Ravindran ... [et al.].
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2024.
300 $a xxxi, 4383 p. : $b ill. (chiefly col.), digital ; $c 24 cm.
505 0 $a 1. Spices: Definition -- 2. Spices: Production -- 3. Seed spices: History -- 4. Genetic resources of major spices.
520 $a This compendium presents comprehensive information on more than 25 important spice crops commercially grown in India and traded globally, apart from over 40 spices that have the potential to be popularized. In 70 chapters the book covers the achievements in research and development made in India for the past 75 years in various organizations including research institutes, agricultural universities and private sector laboratories. Spices are natural products of plant origin, used primarily for flavouring and seasoning or for adding pungency and flavour to foods and beverages. The flavour and fragrance of Indian spices had a magic spell on human culture since very ancient days. The importance of spices in Indian life and its contribution to the economy are substantial. India, as the world's leading producer of spices is also a significant stakeholder in spices export trade globally. Indian spices being sources of many high value compounds, are also gaining muchimportance for other diversified uses especially for their pharmaceutical and nutraceutical properties. A wide variety of 52 spices are grown in India including black pepper, chillies, cardamom, ginger, turmeric, cinnamon, nutmeg, garlic, onion, cumin, coriander, saffron and vanilla. This book complies a comprehensive, holistic review on the subject, written by the best experts in the field in India representing diverse agencies. This book is a single point reference book for all those involved in the research, study, teaching and use of spices in India and abroad.
650 0 $a Spice plants $z India. $3 969006
650 0 $a Spice trade $z India. $3 809097
650 1 4 $a Agronomy. $3 723936
650 2 4 $a Agricultural Genetics. $3 918688
650 2 4 $a Agricultural Biotechnology. $3 920963
650 2 4 $a Agricultural Economics. $3 276171
700 1 $a Ravindran, P. N. $3 303360
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eReference
856 4 0 $u https://doi.org/10.1007/978-981-19-3728-6
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Reference Module Biomedical and Life Sciences (SpringerNature-43744)