Encyclopedia of Herbs

Books of nature always have a special meaning. We select the most interesting and popular editions.
In the bookstore next in turn are some interesting books.

Possible tasks for translating a books:

The Encyclopedia of Herbs and Spices: 2 volume pack

To translate this book into Persian, price $ 670. book review


The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare.

An invaluable reference tool, this book:
· Presents easily accessible information, including up-to-date nomenclature and taxonomy
· Is beautifully illustrated with over 250 figures
· Begins with an introductory chapter on the definition, classification, history, and applications of herbs and spices worldwide
· Is written by a well-known authority within the field

This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacology.


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Controlled Atmosphere Storage of Fruit and Vegetables

To translate this book into Persian, price $ 210. book review

Controlled Atmosphere Storage of Fruit & Vegetables – 3rd edition – A. Keith Thompson,
Robert K. Prange, Roger D. Bancroft and Tongchai Puttongsiri

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview. New and developed technologies for the transportation and storage of horticultural products are essential to ensure that produce reaches consumers in the best possible condition, and have the potential to reduce the postharvest use of chemicals, reduce losses and maintain nutritional quality and organoleptic characteristics.

Covering the increasingly used science and technology of preserving the freshness of fruit and vegetables in all aspects of their postharvest life, this book puts the subject in the context of its history and current practices, in addition to future prospects. The new edition:

– Explores the large volume of research that is continuously being published on the topic.
– Reviews and evaluates the adaptation and improvement of commercial technologies.
– Considers the effects of techniques and technologies on flavour, quality and physiology, in addition to the damage inflicted by pests, diseases and disorders.
– Contains 5 new chapters covering genetics and CA storage, dynamic CA storage, hyperbaric storage, hypobaric storage and fruit ripening.

Fully revised and presented in full colour throughout, this book is a readily accessible resource for researchers, scientists, growers, students and industry personnel.

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Soon in the new edition

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