IFT Press Book Examines Essential Oils

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 Bag…