Aniseed


Ozguven M.

HANDBOOK OF HERBS AND SPICES, VOL 2, 2ND EDITION, cilt.228, ss.138-150, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 228
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.fitote.2012.08.012
  • Dergi Adı: HANDBOOK OF HERBS AND SPICES, VOL 2, 2ND EDITION
  • Sayfa Sayıları: ss.138-150

Özet

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.