Screen LibraryEssential oils in food processing : chemistry, safety and applications /
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| Group Author: | ; ; |
|---|---|
| Published: |
John Wiley & Sons, Inc.,
|
| Publisher Address: | Hoboken, NJ : |
| Publication Dates: | 2018. |
| Literature type: | Book |
| Language: | English |
| Series: |
IFT Press Series
|
| Subjects: | |
| Carrier Form: | xviii, 373 pages : illustrations, forms ; 25 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781119149347 (hardback) : 1119149347 (hardback) |
| Index Number: | TP958 |
| CLC: | TS264.3 |
| Call Number: | TS264.3/E786 |
| 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. |