Essential Oils in Food Processing: Chemistry, Safety and Applications An IFT Press Book

Consumers’ food preferences are moving away from synthetic additives and preservatives. At the same time, the demand for convenient packaged foods is on the rise. The use of essential oils fills the need for more natural preservatives to extend shelf life and maintain the safety of foods. Essential Oils in Food Processing offers a guide to the chemistry, safety, and applications of these eco-friendly substances. The book explores the use of essential oils as natural flavor ingredients, reviews their components, including their history, source, and application in foods, and outlines common and new extraction methods from herbs and spices. The authors show how to determine the chemical composition of essential oils and explain the antimicrobial and antioxidant activity of the oils in foods. The book also delves into the effect of essential oils on food flavor and examines the interaction of essential oils and food components.

  • Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, and Anderson de Souza Sant'Ana
  • ISBN: 978-1-119-14937-8
  • Hardcover
  • 392 pages
  • October 2017, Wiley-Blackwell


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Essential Oils in Food Processing: Chemistry, Safety and Applications

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