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Beschreibung
Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds… have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health. The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
02.07.2022
Sprache
Englisch
EAN
9783030994754
Herausgeber
Springer International Publishing
Sonderedition
Nein
Seitenanzahl
450
Einbandart
Gebundene Ausgabe
Buch Untertitel
Applications and Trends in Food Science and Technology
Schlagwörter
Natural Products, Bioactive Compounds, Food Preservation, Food science and Technology, Food Security
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
PND - Lebensmittelchemie
RNFF - Ernährungssicherung und Versorgung
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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