About the Book The Genus Capparis L. in India · A detailed account of 35 taxa belonging to genus Capparis L. in India. · Taxonomic descriptions, photo-plates, herbarium images of the species. · Comprehensive distribution maps with overall distribution and point locations. · Etymology unravelled, phenology explained, and species distributions elaborated. · Details of specimens examined given. · Information on type specimens included. · Local names in major Indian languages collated. · The taxonomic key presented. · Economic and medicinal usage compiled. · Useful for taxonomists, nature enthusiasts, conservationists, forest officials and managers, pharmacy companies, teachers, and students. Authors: Satish Maurya, M.N. Datar, R.K. Choudhary Page: 1-96 The ebook is free of cost for everyone. For more details please write to us at: [email protected]; [email protected]

Caper: The Genus Capparis presents a pharmacognostic and ethnopharmacological exploration of the genus Capparis, emphasizing its medicinal potential. There is a long history of safe usage of Capparis parts both in diet and as plant drugs throughout the world, and the details of this usage are summarized in 39 tables covering numerous Capparis speci

Woodhead Publishing in Food Science, Technology and Nutrition'... a good reference book for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'... a standard reference for manufacturers who use herbs and spices in their products.'Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. - The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing - Incorporates safety issues, production, main uses and regulations - Reviews the potential health benefits of herbs and spices

This series of books is a translation of Flora Evropeiskoi Chasti SSR, which provides information on the wild and most important cultivated plants growing in the European portion of Russia and its bordering regions. The text describes plant systematics, habitat conditions, range, and chromosome numbers. The series serves as a manual for botanists, agronomists, teachers, students and naturalists. This volume includes descriptions of 30 families of higher plants and information on families Butomaceae and Ruppiaceae.