00000cam a22000008i 4500 UP-99796217613667504 Buklod 20230911115630.0 t r |||| u| ta 230911s2018 nju rb |001 0|eng c 9781119149347 (cloth) (iLib)UPD-00523175832 DLC DCHE rda eng DMLUC TP 958 E87 2018 Essential oils in food processing chemistry, safety and applications edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah and Anderson S. Sant'Ana. Hoboken, NJ John Wiley & Sons [2018] xviii, 373 pages illustrations 25 cm text rdacontent unmediated rdamedia volume rdacarrier IFT Press Series Includes bibliographical references and index. 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.--Provided by publisher. Essences and essential oils Industrial applications. Food industry and trade. Food additives industry. Hashemi, Seyed Mohammad Bagher 1986- editor. FO UPD DCHE TP 958 E87 2018 Book