Essential oils in food processing : chemistry, safety and applications

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers' food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenien...

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Bibliographic Details
Other Authors Hashemi, Seyed Mohammad Bagher, 1986- (Editor), Khaneghah, Amin Mousavi (Editor), Sant'Ana, Anderson de Souza (Editor)
Format Electronic eBook
LanguageEnglish
Published Hoboken, NJ : John Wiley & Sons Ltd, 2018.
SeriesIFT Press series.
Subjects
Essences and essential oils > Industrial applications.
Food industry and trade.
Food additives industry.
Essences and essential oils.
Food additives.
Food science.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781119149354
1119149355
9781119149392
1119149398
9781523118434
1523118431
1119149347
9781119149347
9781119149378
1119149371
Physical Description1 online resource

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Table of Contents:
  • Essential oils & their characteristics
  • Extraction methods of essential oils from herbs and spices
  • Identification of essential oil components
  • Chemical composition of essential oils
  • Basic structure, nomenclature, classification and properties of organic compounds of essential oil
  • Antimicrobial activity of essential oil
  • Bioactivity of essential oils towards fungi and bacteria : mode of action and mathematical tools
  • Antioxidant activity of essential oils in foods
  • Mode of antioxidant action of essential oils
  • Principles of sensory evaluation in foods containing essential oil
  • Global regulation of essential oils
  • Safety evaluation of essential oils.

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