Essential Oils in Food Preservation Flavor and Safety

Essential Oils in Food Preservation  Flavor and Safety
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 930
Release: 2015-11-01
ISBN 10: 9780124166417
ISBN 13: 0124166415
Language: EN, FR, DE, ES & NL

Essential Oils in Food Preservation Flavor and Safety Book Review:

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application

Essential Oils in Food Preservation Flavor and Safety

Essential Oils in Food Preservation  Flavor and Safety
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 930
Release: 2015-09-28
ISBN 10: 012416644X
ISBN 13: 9780124166448
Language: EN, FR, DE, ES & NL

Essential Oils in Food Preservation Flavor and Safety Book Review:

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application

Essential Oils in Food Safety Preservation Flavor for Vacuum and Seal

Essential Oils in Food Safety Preservation  Flavor for Vacuum and Seal
Author: Anonim
Publsiher: Unknown
Total Pages: 200
Release: 2019
ISBN 10: 9789387295261
ISBN 13: 9387295265
Language: EN, FR, DE, ES & NL

Essential Oils in Food Safety Preservation Flavor for Vacuum and Seal Book Review:

Essential Oils in Food Processing Chemistry Safety and Applications

Essential Oils in Food Processing  Chemistry  Safety and Applications
Author: Seyed Mohammed Bagher Hashemi,Amin Mousavi Khaneghah,Anderson de Souza Sant'Ana
Publsiher: John Wiley & Sons
Total Pages: 392
Release: 2017-10-06
ISBN 10: 1119149355
ISBN 13: 9781119149354
Language: EN, FR, DE, ES & NL

Essential Oils in Food Processing Chemistry Safety and Applications Book Review:

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

Active Ingredients from Aromatic and Medicinal Plants

Active Ingredients from Aromatic and Medicinal Plants
Author: Hany El-Shemy
Publsiher: BoD – Books on Demand
Total Pages: 282
Release: 2017-03-08
ISBN 10: 9535129759
ISBN 13: 9789535129752
Language: EN, FR, DE, ES & NL

Active Ingredients from Aromatic and Medicinal Plants Book Review:

Recently, new compounds from medicinal plants were discovered, and they were used as anti-severe diseases. Therefore, this book covers interested research topics dealing with isolation, purification, and identification of active ingredients from wild and medicinal plants. This discovery will lead to an increase in the global pharmaceutical market as well as open such new gate for medicinal plant research. This book will add significant information to medical researchers and can be used for postgraduate students.

Neuroscience of Nicotine

Neuroscience of Nicotine
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 566
Release: 2019-03-20
ISBN 10: 0128130369
ISBN 13: 9780128130360
Language: EN, FR, DE, ES & NL

Neuroscience of Nicotine Book Review:

Neuroscience of Nicotine: Mechanisms and Treatment presents the fundamental information necessary for a thorough understanding of the neurobiological underpinnings of nicotine addiction and its effects on the brain. Offering thorough coverage of all aspects of nicotine research, treatment, policy and prevention, and containing contributions from internationally recognized experts, the book provides students, early-career researchers, and investigators at all levels with a fundamental introduction to all aspects of nicotine misuse. With an estimated one billion individuals worldwide classified as tobacco users—and tobacco use often being synonymous with nicotine addiction—nicotine is one of the world’s most common addictive substances, and a frequent comorbidity of misuse of other common addictive substances. Nicotine alters a variety of neurological processes, from molecular biology, to cognition, and quitting is exceedingly difficult because of the number of withdrawal symptoms that accompany the process. Integrates cutting-edge research on the pharmacological, cellular and molecular aspects of nicotine use, along with its effects on neurobiological function Discusses nicotine use as a component of dual-use and poly addictions and outlines numerous screening and treatment strategies for misuse Covers both the physical and psychological effects of nicotine use and withdrawal to provide a fully-formed view of nicotine dependency and its effects

Application of Essential Oils in Food Systems

Application of Essential Oils in Food Systems
Author: Juana Fern´andez-L´opez,Manuel Viuda-Martos
Publsiher: MDPI
Total Pages: 114
Release: 2018-09-17
ISBN 10: 3038970476
ISBN 13: 9783038970477
Language: EN, FR, DE, ES & NL

Application of Essential Oils in Food Systems Book Review:

This book is a printed edition of the Special Issue "Application of Essential Oils in Food Systems" that was published in Foods

Theory practice and science

Theory  practice and science
Author: Anonim
Publsiher: International Science Group
Total Pages: 493
Release: 2021-04-27
ISBN 10: 1638486697
ISBN 13: 9781638486695
Language: EN, FR, DE, ES & NL

Theory practice and science Book Review:

Abstracts of XXIII International Scientific and Practical Conference

Value Added Ingredients and Enrichments of Beverages

Value Added Ingredients and Enrichments of Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 548
Release: 2019-06-22
ISBN 10: 0128166886
ISBN 13: 9780128166888
Language: EN, FR, DE, ES & NL

Value Added Ingredients and Enrichments of Beverages Book Review:

Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives Provides research examples of health promoting ingredients in beverages to further research and development Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Flavor Development for Functional Foods and Nutraceuticals

Flavor Development for Functional Foods and Nutraceuticals
Author: M. Selvamuthukumaran,Yashwant V Pathak
Publsiher: CRC Press
Total Pages: 272
Release: 2019-09-23
ISBN 10: 0429894201
ISBN 13: 9780429894206
Language: EN, FR, DE, ES & NL

Flavor Development for Functional Foods and Nutraceuticals Book Review:

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
Author: M. Selvamuthukumaran,Yashwant Pathak
Publsiher: CRC Press
Total Pages: 330
Release: 2018-08-06
ISBN 10: 1351662813
ISBN 13: 9781351662819
Language: EN, FR, DE, ES & NL

Flavors for Nutraceutical and Functional Foods Book Review:

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.

Natural Compounds as Antimicrobial Agents

Natural Compounds as Antimicrobial Agents
Author: Carlos M. Franco ,Beatriz Vázquez Belda
Publsiher: MDPI
Total Pages: 322
Release: 2020-12-02
ISBN 10: 3039360485
ISBN 13: 9783039360482
Language: EN, FR, DE, ES & NL

Natural Compounds as Antimicrobial Agents Book Review:

The world is full of plants and animals that have their own defenses, producing various substances in their daily fight against bacteria, fungi, or other agents. These products are alternatives to conventional antimicrobials that have a poor reputation with consumers. Many of these compounds are well known; however, the multiple types of structures together with the variable responses depending of the type of biocontrol needed in a wide range of applications, such as clinical, agricultural, general hygiene, and food, necessitates the continuous search for specific applications and the continuous study of how to use these substances. The present book provides a summary of reviews and original research works that explore the multiple alternatives for the use of these compounds.

Experiencing Food Designing Sustainable and Social Practices

Experiencing Food  Designing Sustainable and Social Practices
Author: Ricardo Bonacho,Maria José Pires,Elsa Cristina Carona de Sousa Lamy
Publsiher: CRC Press
Total Pages: 165
Release: 2020-10-01
ISBN 10: 1000285103
ISBN 13: 9781000285109
Language: EN, FR, DE, ES & NL

Experiencing Food Designing Sustainable and Social Practices Book Review:

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients
Author: Dario Donno,Federica Turrini
Publsiher: MDPI
Total Pages: 82
Release: 2020-12-03
ISBN 10: 3039436171
ISBN 13: 9783039436170
Language: EN, FR, DE, ES & NL

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients Book Review:

Changes in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers.

Cold Pressed Oils

Cold Pressed Oils
Author: Mohamed Fawzy Ramadan
Publsiher: Academic Press
Total Pages: 774
Release: 2020-07-23
ISBN 10: 0128181893
ISBN 13: 9780128181898
Language: EN, FR, DE, ES & NL

Cold Pressed Oils Book Review:

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods

Sustainable Agriculture Reviews 44

Sustainable Agriculture Reviews 44
Author: Ankit Saneja,Amulya K. Panda,Eric Lichtfouse
Publsiher: Springer Nature
Total Pages: 272
Release: 2020-04-30
ISBN 10: 3030418421
ISBN 13: 9783030418427
Language: EN, FR, DE, ES & NL

Sustainable Agriculture Reviews 44 Book Review:

This book covers nanotechnology based approaches for improving the therapeutic efficacy of natural products. It critically explores lipid nanoarchitectonics, inorganic particles and nanoemulsion based tools for delivering them. With its chapters from eminent experts working in this discipline, it is ideal for researchers and professionals working in the area.

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
Author: M Taylor
Publsiher: Elsevier
Total Pages: 442
Release: 2014-11-04
ISBN 10: 1782420428
ISBN 13: 9781782420422
Language: EN, FR, DE, ES & NL

Handbook of Natural Antimicrobials for Food Safety and Quality Book Review:

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Food Additives

Food Additives
Author: Desiree Nedra Karunaratne,Geethy Pamunuwa
Publsiher: BoD – Books on Demand
Total Pages: 176
Release: 2017-09-06
ISBN 10: 9535134892
ISBN 13: 9789535134893
Language: EN, FR, DE, ES & NL

Food Additives Book Review:

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Essential Oil Safety E Book

Essential Oil Safety   E Book
Author: Robert Tisserand,Rodney Young
Publsiher: Elsevier Health Sciences
Total Pages: 784
Release: 2013-12-02
ISBN 10: 0702054348
ISBN 13: 9780702054341
Language: EN, FR, DE, ES & NL

Essential Oil Safety E Book Book Review:

The second edition of this book is virtually a new book. It is the only comprehensive text on the safety of essential oils and the first review of essential oil/drug interactions and provides detailed essential oil constituent data not found in any other text. Much of the existing text has been re-written, and 80% of the text is completely new. There are 400 comprehensive essential oil profiles and almost 4000 references. There are new chapters on the respiratory system, the cardivascular system, the urinary system, the digestive system and the nervous system. For each essential oil there is a full breakdown of constituents, and a clear categorization of hazards and risks, with recommended maximum doses and concentrations. There are also 206 Constituent Profiles. There is considerable discussion of carcinogens, the human relevance of some of the animal data, the validity of treating an essential oil as if it was a single chemical, and the arbitary nature of uncertainty factors. There is a critque of current regulations.

Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries
Author: André Gordon
Publsiher: Academic Press
Total Pages: 436
Release: 2020-04-15
ISBN 10: 0128142731
ISBN 13: 9780128142738
Language: EN, FR, DE, ES & NL

Food Safety and Quality Systems in Developing Countries Book Review:

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others