Essential oils in food processing : chemistry, safety and applications /
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Group Author: | ; ; |
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Published: |
John Wiley & Sons, Inc.,
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Publisher Address: | Hoboken, NJ : |
Publication Dates: | 2018. |
Literature type: | Book |
Language: | English |
Series: |
IFT Press Series
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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. |