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Essential oils in food processing : chemistry, safety and applications

Author: Seyed Mohammad Bagher Hashemi; Amin Mousavi Khaneghah; Anderson de Souza Sant'Ana
Publisher: Hoboken, NJ : John Wiley & Sons Ltd, 2018. ©2018
Series: IFT Press series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Essential oils in food processing.
Hoboken, NJ : John Wiley & Sons, 2018
(DLC) 2017030692
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Seyed Mohammad Bagher Hashemi; Amin Mousavi Khaneghah; Anderson de Souza Sant'Ana
ISBN: 9781119149354 1119149355 9781119149392 1119149398
OCLC Number: 1003641829
Description: 1 online resource.
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.
Series Title: IFT Press series.
Responsibility: edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana.

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