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Author: Seyed Mohammed Bagher Hashemi
Publisher: John Wiley & Sons
ISBN: 1119149347
Category : Technology & Engineering
Languages : en
Pages : 393
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Book Description
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.
Author: Seyed Mohammed Bagher Hashemi
Publisher: John Wiley & Sons
ISBN: 1119149347
Category : Technology & Engineering
Languages : en
Pages : 393
Get Book Here
Book Description
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.
Author: Charles Oluwaseun Adetunji
Publisher: Elsevier
ISBN: 0323985564
Category : Technology & Engineering
Languages : en
Pages : 377
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Book Description
Applications of Essential Oils in the Food Industry delivers detailed information on the application of essential oils derived from underutilized crops and herbs for the development, preservation, and safety of food products. The book covers post-harvest fruits and vegetables and their adjuvant and plasticizers when applied as an edible coating, as well as their mechanism of action as preservatives for foods, such as fish, meats, and yogurts. The book highlights the use of essential oils as anti-microbials, bio-preservatives, and antioxidants, and also examines their effectiveness against several food borne pathogens and in enhancing the aroma of food products. Presents the latest research information on essential oils as anti-microbials, bio-preservatives, and antioxidants Describes how essential oils can be used for the management of mycotoxins, especially for the management of toxigenic strains producing higher level of aflatoxin Includes information on the utilization of essential oils in beverages, drinks and semi liquid foods Demonstrates the synergetic effect of nanotechnology together with essential oils, including information on nano-ceutical, nano-emulsion, and nano-pharmacology
Author: Juana Fern´andez-L´opez
Publisher: MDPI
ISBN: 3038970476
Category : Social Science
Languages : en
Pages : 115
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Book Description
This book is a printed edition of the Special Issue "Application of Essential Oils in Food Systems" that was published in Foods
Author: Rajeev Bhat
Publisher: John Wiley & Sons
ISBN: 0470655852
Category : Technology & Engineering
Languages : en
Pages : 661
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Book Description
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.
Author: Hany El-Shemy
Publisher: BoD – Books on Demand
ISBN: 1789846404
Category : Medical
Languages : en
Pages : 242
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Book Description
Essential oils were used globally as a folk medicine for the treatment of a number of diseases because of the high content of natural compounds. Therefore, this book looks at research topics dealing with isolation, purification, and identification of active ingredients of essential oils from plants. This knowledge will provide significant information about essential oils to researchers and others interested in the field.
Author: Masayoshi Sawamura
Publisher: John Wiley & Sons
ISBN: 1118074386
Category : Technology & Engineering
Languages : en
Pages : 443
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Book Description
Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy. Citrus Essential Oils: Flavor and Fragrance presents an overview of citrus essential oils, covering the basics, methodology, and applications involved in recent topics of citrus essential oils research. The concepts, analytical methods, and properties of these oils are described and the chapters detail techniques for oil extraction, compositional analysis, functional properties, and industrial uses. This book is an unparalleled resource for food and flavor scientists and chemists.
Author: Luca Valgimigli
Publisher:
ISBN: 9781621002413
Category : Anti-infective agents
Languages : en
Pages : 0
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Book Description
Plant essential oils have been used for centuries in the preparation of cosmetic fragrances and food flavours, as well as in traditional medicines as therapeutic remedies. In recent years they have been attracting the renewed interest of both the scientific community and the general public. Their use in different aspects of human life is generally regarded as being part of a healthier, natural-oriented life style. On the other hand, a wealth of scientific studies has been documenting their biological properties, particularly associated with their antimicrobial and antioxidant activities, although additional medicinal properties have also been brought to light. This book offers an up-to-date examination of scientific literature on the antimicrobial and antioxidant activity of main dietary essential oils from all over the world, together with a general introduction to their chemistry, classification, bio-synthetic origin, preparation and analysis.
Author: Victor R Preedy
Publisher: Academic Press
ISBN: 012416644X
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
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
Author: Mozaniel Santana de Oliveira
Publisher: BoD – Books on Demand
ISBN: 1839626976
Category : Science
Languages : en
Pages : 224
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Book Description
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 provides a comprehensive overview of the diverse applications of essential oils in a variety of human activities with a focus on the most important evidence-based developments in the various fields of knowledge.
Author: Jane Buckle
Publisher: Elsevier Health Sciences
ISBN: 0702064866
Category : Medical
Languages : en
Pages : 429
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Book Description
Enhance patient care with the help of aromatherapy! Clinical Aromatherapy: Essential Oils in Healthcare is the first and only peer-reviewed clinical aromatherapy book in the world and features a foreword by Dr. Oz. Each chapter is written by a PhD nurse with post-doctoral training in research and then peer reviewed by named experts in their field. This clinical text is the must-have resource for learning how to effectively incorporate aromatherapy into clinical practice. This new third edition takes a holistic approach as it examines key facts and topical issues in aromatherapy practice and applies them within a variety of contexts and conditions. This edition also features updated information on aromatherapy treatments, aromatherapy organizations, essential oil providers, and more to ensure you are fully equipped to provide patients with the best complementary therapy available. Expert peer-reviewed information spans the entire book. All chapters have been written by a PhD nurse with post-doctoral training in research and then peer reviewed by named experts in their field. Introduction to the principles and practice of aromatherapy covers contraindications, toxicity, safe applications, and more. Descriptions of real-world applications illustrate how aromatherapy works in various clinical specialties. Coverage of aromatherapy in psychiatric nursing provides important information on depression, psychosis, bipolar, compulsive addictive, addiction and withdrawal. In-depth clinical section deals with the management of common problems, such as infection and pain, that may frequently be encountered on the job. Examples of specific oils in specific treatments helps readers directly apply book content to everyday practice. Evidence-based content draws from thousands of references. NEW! First and only totally peer-reviewed, evidence-based, clinical aromatherapy book in the world. NEW Chapter on integrative Healthcare documenting how clinical aromatherapy has been integrated into hospitals and healthcare in USA, UK and elsewhere. NEW Chapter on the M Technique: the highly successful method of gentle structured touch pioneered by Jane Buckle that is used in hospitals worldwide. All chapters updated with substantial additional references and tables.
