Essential Oils in Food Preservation Flavor and Safety

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

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  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Pages : 930 pages
  • ISBN : 012416644X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKEssential Oils in Food Preservation Flavor and Safety

Essential Oils in Food Preservation, Flavor and Safety

Essential Oils in Food Preservation, Flavor and Safety
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 28 September 2015
GET THIS BOOKEssential Oils in Food Preservation, Flavor and Safety

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

Nutraceuticals and Cancer Signaling

Nutraceuticals and Cancer Signaling
  • Author : Seid Mahdi Jafari,Seyed Mohammad Nabavi,Ana Sanches Silva
  • Publisher : Springer Nature
  • Release : 24 September 2021
GET THIS BOOKNutraceuticals and Cancer Signaling

Today's consumers are looking for food products with health-promoting roles in addition to nutritional benefits. With current research showing that nutraceuticals and functional foods rich in specific bioactives may have chemopreventative effects, these products are increasingly popular. However, while much in the literature supports the health-promoting features of these foods, few texts focus on their bioactive agents and their mode of action in cancer signaling. Nutraceuticals and Cancer Signalling: Clinical Aspects and Mode of Action explains the link between nutraceuticals

Active Ingredients from Aromatic and Medicinal Plants

Active Ingredients from Aromatic and Medicinal Plants
  • Author : Hany El-Shemy
  • Publisher : BoD – Books on Demand
  • Release : 08 March 2017
GET THIS BOOKActive Ingredients from Aromatic and Medicinal Plants

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.

Neuroscience of Nicotine

Neuroscience of Nicotine
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 20 March 2019
GET THIS BOOKNeuroscience of Nicotine

Neuroscience of Nicotine: Mechanisms and Treatment presents the fundamental information necessary for a thorough understanding of the neurobiological underpinnings of nicotine addiction and its effects on the brain. Offering thorough coverage of all aspects of nicotine research, treatment, policy and prevention, and containing contributions from internationally recognized experts, the book provides students, early-career researchers, and investigators at all levels with a fundamental introduction to all aspects of nicotine misuse. With an estimated one billion individuals worldwide classified as tobacco users—

Essential Oils in Food Processing: Chemistry, Safety and Applications

Essential Oils in Food Processing: Chemistry, Safety and Applications
  • Author : Seyed Mohammed Bagher Hashemi,Amin Mousavi Khaneghah,Anderson de Souza Sant'Ana
  • Publisher : John Wiley & Sons
  • Release : 26 December 2017
GET THIS BOOKEssential 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 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

Essential Oils

Essential Oils
  • Author : Mozaniel Santana de Oliveira,Sebastião Silva,Wanessa Almeida Da Costa
  • Publisher : BoD – Books on Demand
  • Release : 09 September 2020
GET THIS BOOKEssential Oils

Essential oils have been used for centuries by communities all over the world in various areas and for various purposes. These include uses in medicine, flavoring, perfumery, cosmetics, insecticides, fungicides, and bactericides, among others. They are natural and biodegradable substances, generally nontoxic or with low toxicity to humans and other animals. Therefore, constant research in these areas represents an alternative for new and more efficient drugs with less side effects as well as obtaining new products and supplies. This book

The Art of Aromatherapy

The Art of Aromatherapy
  • Author : Robert Tisserand
  • Publisher : Inner Traditions / Bear & Co
  • Release : 01 April 1978
GET THIS BOOKThe Art of Aromatherapy

Often called the father of modern aromatherapy, Tisserand introduced the use of essential oils in healing in this seminal bestseller. Includes a glossary and therapeutic index.

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
  • Author : M. Selvamuthukumaran,Yashwant Pathak
  • Publisher : CRC Press
  • Release : 06 August 2018
GET THIS BOOKFlavors for Nutraceutical and Functional Foods

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These

Herbs for Health

Herbs for Health
  • Author : Pouneh Pouramini,Goetz Hensel
  • Publisher : Cambridge Scholars Publishing
  • Release : 08 February 2022
GET THIS BOOKHerbs for Health

Most books in the field of medicinal herbs are written for academic or scientific institutions such as universities and research institutes. This book, however, provides a general overview of more than 350 medicinal plants. In addition, it provides an introduction to the subject, the health benefits and secondary metabolites of each plant, its use in herbal teas, as a tincture and herbal syrup, herbal water, or the essential oils in ointments and creams. The book provides brief and straightforward explanations of

Flavor Development for Functional Foods and Nutraceuticals

Flavor Development for Functional Foods and Nutraceuticals
  • Author : M. Selvamuthukumaran,Yashwant V Pathak
  • Publisher : CRC Press
  • Release : 23 September 2019
GET THIS BOOKFlavor Development for Functional Foods and Nutraceuticals

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The

Shelf Life and Food Safety

Shelf Life and Food Safety
  • Author : Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir
  • Publisher : CRC Press
  • Release : 01 June 2022
GET THIS BOOKShelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf

Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries
  • Author : Andre Gordon
  • Publisher : Academic Press
  • Release : 15 April 2020
GET THIS BOOKFood Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Elsevier
  • Release : 24 July 2021
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat