522 Index
Bombay Sambal (ushak) 222–3, 225, 228
bone marrow transplantation (BMT) 140
borneol 351, 360
breast cancer 138, 143
breeding objectives 301
brining 243–4
bronchial asthma 430
Bureau of Indian Standards 63
butylidenephthalide 440
butylphthalide 449
C locus 305
cabbage 514–16
caesium-137 68
calcium hydroxide 32
camphene 179, 351, 410
camphor 360
Canada 103–10
HACCP-based on-farm food safety model
104–8
international plant identification practice
108–10
Canadian Herb, Spice and Natural Health
Product Coalition 104
HACCP planning 104–8
Canadian On Farm Food Safety Program
(COFFS) 104–8
canaline 144
cancer 138–50
botany of important herbs 145–8
caraway 289
complementary and alternative medicines
(CAM) 140–2
evidence of functional benefits of herbs
and spices 142–5
leek 379–80
mechanism of action of herbs and spices
142
modern medicine 139–40
nature of 139
peppermint 477
Perilla 489
canned celery 326
canned food 66
Cantrace initiative 104
caper bug 239–40
caper moth 239
caper vein banding virus (CapVbV) 241
capers and caperberries 230–56
chemical composition 231–3
cultivation and production 233–43
description 230–1
functional and health benefits 245–7
future trends 247
main cultivars 241–2
postharvest technology 243–5
quality issues 247
uses in food processing 245
capillary electrophoresis 26
Capparis 230–1
see also capers and caperberries
capsaicin 117, 153, 162, 163, 304
capsaicinoid synthetase (CS) 304
capsaicinoids 301–5
capsanthin xxiv, 305
capsanthin-capsorubin synthase (CCS) 306
Capsicum 116, 120, 299–312
cultivation 307–9, 310
genus Capsicum 300–1
mycotoxins 5, 6, 7, 13–15
pod types and quality breeding goals 301
production and quality 306–7
selection of cultivar 308
uses in food processing 301–6
see also cayenne; chili
capsorubin xxiv, 305
carambola 257–69
climate 260
cultivars and varieties 260
description 258
food uses 264–5
food value 265–7
harvesting and yield 263
medicinal uses 267
origin and distribution 258–9
other uses 267
pests and diseases 262–3
planting 261–2
propagation 261
quality control 263–4
soils, water and nutrients 262
carane 179
caraway 270–98
chemical structure 277–80
classification 270–1
cultivars 276–7
cultivation 272–7
description 271
functional properties 114, 119, 285–90
mycotoxins 17, 23
production and international trade 271–2
quality specifications 291–3
toxicity 290–1
uses in food processing 280–5
caraway chaff oil 283–4
carcinoma 139
cardamom xx, xxiii, 114, 119
mycotoxins 17, 23