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Titolo: | Essential oils in food processing : chemistry, safety and applications / / edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson S. Sant'Ana |
Pubblicazione: | West Sussex, [England] : , : Wiley Blackwell, , 2018 |
©2018 | |
Descrizione fisica: | 1 online resource (374 pages) |
Disciplina: | 664/.06 |
Soggetto topico: | Essences and essential oils - Industrial applications |
Food industry and trade | |
Food additives industry | |
Persona (resp. second.): | HashemiSeyed Mohammad Bagher |
KhaneghahAmin Mousavi | |
Sant'AnaAnderson S. | |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | 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. |
Titolo autorizzato: | Essential oils in food processing |
ISBN: | 1-119-14937-1 |
1-5231-1843-1 | |
1-119-14935-5 | |
1-119-14939-8 | |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910270899603321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |