Essential Oils in Food Preservation, Flavor and Safety Books

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Essential Oils in Food Preservation Flavor and Safety


Essential Oils in Food Preservation  Flavor and Safety
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 2015-09-28
  • ISBN : 9780124166448
  • Language : En, Es, Fr & De
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Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application

Essential Oils in Food Safety Preservation Flavor for Vacuum and Seal


Essential Oils in Food Safety Preservation  Flavor for Vacuum and Seal
  • Author :
  • Publisher :
  • Release : 2019
  • ISBN : 9387295265
  • Language : En, Es, Fr & De
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Essential Oils in Food Processing Chemistry Safety and Applications


Essential Oils in Food Processing  Chemistry  Safety and Applications
  • Author : Seyed Mohammed Bagher Hashemi
  • Publisher : John Wiley & Sons
  • Release : 2017-10-06
  • ISBN : 9781119149354
  • Language : En, Es, Fr & De
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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 convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

Active Ingredients from Aromatic and Medicinal Plants


Active Ingredients from Aromatic and Medicinal Plants
  • Author : Hany El-Shemy
  • Publisher : BoD – Books on Demand
  • Release : 2017-03-08
  • ISBN : 9789535129752
  • Language : En, Es, Fr & De
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Recently, new compounds from medicinal plants were discovered, and they were used as anti-severe diseases. Therefore, this book covers interested research topics dealing with isolation, purification, and identification of active ingredients from wild and medicinal plants. This discovery will lead to an increase in the global pharmaceutical market as well as open such new gate for medicinal plant research. This book will add significant information to medical researchers and can be used for postgraduate students.

Progress in Food Preservation


Progress in Food Preservation
  • Author : Rajeev Bhat
  • Publisher : John Wiley & Sons
  • Release : 2012-03-05
  • ISBN : 9780470655856
  • Language : En, Es, Fr & De
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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.