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.
