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. A new IFT Press book, Essential Oils in Food Processing, offers researchers in food science a guide to the chemistry, safety, and applications of these eco-friendly substances.
Edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, and Anderson de Souza Sant’Ana (ISBN: 978-1-119-14934-7), Essential Oils in Food Processing explores the use of essential oils as natural flavor ingredients; reviews their components, including their history, source, and application in foods; outlines common and new extraction methods from herbs and spices; and includes a summay of relevant food regulations.
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.
Academic researchers in food science, R&D scientists, and educators and students of food science and nutrition can tap into the most recent findings and understanding of the chemistry, application, and safe use of essential oils in food processing.
IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. The member coupon code is available at ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/IFT Press Books links for information on how to order any of the books in the IFT Press book series. For more information, call 877-762-2974 or click here. Manuscript proposals may be sent to publisher David McDade at [email protected] (+44-1865-47-6546).
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