Essential oils in food processing : chemistry, safety and applications / edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana

Contributor(s): Material type: TextTextSeries: IFT Press seriesPublisher: Hoboken, NJ : John Wiley & Sons Ltd, 2018Copyright date: ©2018Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
Subject(s): Genre/Form: Additional physical formats: Print version:: Essential oils in food processing.LOC classification:
  • TP958 .E875 2018
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
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Holdings
Item type Current library Call number Status Date due Barcode
Books - Printed PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General TP958 .E875 2018 (Browse shelf(Opens below)) Available 0000004674
Books - Printed PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General TP958 .E875 2018 (Browse shelf(Opens below)) Available 0000004673

Includes bibliographical references and index

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

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