Akademik Veri Yönetim Sistemi
HANDBOOK OF HERBS AND SPICES, VOL 2, 2ND EDITION, cilt.228, ss.138-150, 2012 (SCI-Expanded)
This chapter looks at anise (Pimpinella anisum L.), an annual plant cultivated for its seeds (fruits) and oil. The chapter opens with a description of the plant followed by an examination of its chemical structure. Cultivation area, crop husbandry, including soil conditions, fertilization and harvesting, and post-harvest processing, including storage, irradiation and heat processing, are discussed together with the application of anise as a pest control agent. The chapter covers the main uses of aniseed in food processing and the plant's functional properties and medicinal applications, before concluding with a look at toxicity and allergy and some quality and regulatory issues.