Applications of Essential Oils in the Food Industry

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 INDICE: 1. Introduction 2. Application of essential oil derived from underutilized crops and herbs in food industries3. Extraction and processing of essential oil and their application in food industries4. Metabolomics and structural techniques applied for the characterization of biologically active component present in essential oil derived from underutilized crops and herbs5. Application of essential oil in foods and drinks.6. Application of essential oils in enhancing the activities of starter culture bacteria in dairy products7. Application of essential oils for the production of dietary supplements and as traditional self-medication purposes8. Application of essential oils bio-preservative agents9. Application of essential oils as an antioxidant agents 10. Antimicrobial applications of essential oils in dairy products11. Improvement of food aroma and sensory attributes of processed food products using essential oils/ boosting up the organoleptic properties and nutritive of different food products 12. Beneficial uses of essential oils in dairy products 13. Use of essential oils with milk products. 14. The application of essential oil for the management of mycotoxins 15. The synergetic effect of nanomaterials together with essential oils for extending the shelf life of food products16. The application of essential oils on stored food products for enhancing the nutritional attributes of food products17. Combinatory effect of essential oils and lactic acid in formulations of different food products18. Utilization of essential oils in beverages, drinks and semi liquids foods 19. Application in in regards to concentration-dependency effects on starter culture bacteria in dairy products 20. Application of essential oils in the fabrication of dietary supplements and as traditional self-medication purposes21. Toxicity and safety of essential oil 22. Patents on relevant essential oils derived from 23. Commercially available essential oil with higher food application and detailed information on their market trends24. Major set backs that faces the application of essential oil in food systems 25. Mitigating setbacks and qualify essential oils to be applied in food systems.26. Application of essential oils in livestock production27. Stability of essential oil during different types of food processing and storage28. Role essential oil in feed production chain over the food chain and in animal nutrition 29. Biopreservative effect of essential oils in the food industry: oils and nuts, seeds and seed products30. Antibiofilm effect of essential oils in the food industry

• ISBN: 978-0-323-98340-2
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 432
• Fecha Publicación: 20/01/2023
• Nº Volúmenes: 1
• Idioma: Inglés