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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/1865
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dc.contributor.authorSozzi, G O-
dc.contributor.authorPeter, K V-
dc.contributor.authorBabu, K Nirmal-
dc.contributor.authorDivakaran, M-
dc.date.accessioned2018-11-14T09:14:57Z-
dc.date.available2018-11-14T09:14:57Z-
dc.date.issued2012-
dc.identifier.citationHandbook of Herbs and Spices: Second Edition 2, pp. 193-224 2012en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1865-
dc.description.abstractThis chapter on capers and caperberries gives a detailed account of the plant description, distribution, important cultivars, chemical composition, flavour volatile profiles, cultivation practices, reproductive biology, propagation, production technology, caper grading system and post• harvest technology. It also deals with its uses in food, processing, functional and health benefits, nutritional properties. health-promoting and therapeutic characteristics, quality issues and future trends.en_US
dc.language.isoenen_US
dc.subjectC. orientalisen_US
dc.subjectC. siculaen_US
dc.subjectC. spinosaen_US
dc.subjectcaper bushen_US
dc.subjectcaperberriesen_US
dc.subjectCapparisen_US
dc.subjectcultivationen_US
dc.subjectflavouren_US
dc.subjectglucosinolateen_US
dc.subjectorchard establishmenten_US
dc.subjectpests and diseasesen_US
dc.subjectplant nutritionen_US
dc.subjectpostharvest technologyen_US
dc.subjectreproductive biologyen_US
dc.subjectvolatile profilesen_US
dc.titleCapers and caperberriesen_US
dc.typeBook chapteren_US
Appears in Collections:CROP PRODUCTION

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