Essential Oils in Food Preservation Flavor and Safety

Author: Victor R. Preedy
Publisher: Academic Press
ISBN: 012416644X
Format: PDF, ePub, Docs
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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

Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability

Author: Antonio Bevilacqua
Publisher: Bentham Science Publishers
ISBN: 1608050963
Format: PDF, ePub, Mobi
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The book covers the applications of some alternative approaches for prolonging food shelf life. the book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternative approaches (microwave, irradiation and mathematical microbial modeling) in food preservation. Implications of preservative approaches on food texture and sensorial quality are also discussed along with technology related hurdles commonly encountered in the field. the book should be very useful for food producers and microbiologists.

Flavors for Nutraceutical and Functional Foods

Author: M. Selvamuthukumaran
Publisher: CRC Press
ISBN: 1351662813
Format: PDF, ePub
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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.

Frontiers in Clinical Drug Research Anti Infectives

Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
ISBN: 1681083698
Format: PDF, ePub, Docs
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Frontiers in Clinical Drug Research - Anti infectives is an eBook series that brings updated reviews to readers interested in learning about advances in the development of pharmaceutical agents for the treatment of infectious diseases. The scope of the eBook series covers a range of topics including the chemistry, pharmacology, molecular biology and biochemistry of natural and synthetic drugs employed in the treatment of infectious diseases. Reviews in this series also include research on multi drug resistance and pre-clinical / clinical findings on novel antibiotics, vaccines, antifungal agents and antitubercular agents. Frontiers in Clinical Drug Research – Anti infectives is a valuable resource for pharmaceutical scientists and postgraduate students seeking updated and critically important information for developing clinical trials and devising research plans in the field of anti infective drug discovery and epidemiology. The third volume of this series features reviews that cover a variety of topics including: -Geomic mining and metabolomic techniques for developing antimcrobials -Probiotic use in complementary antiretroviral therapy -Anti-HIV pharmaceuticals -Phytochemicals used for antimicrobial purposes - Antimicrobial photodynamic therapy (APDT)

Essential Oils in Food Processing Chemistry Safety and Applications

Author: Seyed Mohammed Bagher Hashemi
Publisher: John Wiley & Sons
ISBN: 1119149347
Format: PDF, ePub, Docs
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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.

Medicinal Spices and Vegetables from Africa

Author: Victor Kuete
Publisher: Academic Press
ISBN: 0128094419
Format: PDF, ePub, Mobi
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Medicinal Spices and Vegetables from Africa: Therapeutic Potential against Metabolic, Inflammatory, Infectious and Systemic Diseases provides a detailed look at medicinal spices and vegetables that have proven safe-and-effective for consumption and the treatment of diseases, including infectious diseases, cardiovascular disease, and cancer. It provides pharmacological evidence, such as the latest information related to efficacy and safety data, in vitro and in vivo studies, clinical trials, and more, to illustrate the use of these spices and vegetables as both palliative and alternative treatments with the goal of furthering research in this area to produce safer and more effective drugs. Provides scientific evidence for the potential of medicinal spices and vegetables used in Africa to fight metabolic, inflammatory, and infectious diseases Includes a review of the latest methods used to investigate the effects of medicinal plants in the treatment of disease Offers an updated resource for students sand scientists in the fields of pharmaceutical science, pharmacognosy, complementary and alternative medicine, ethnopharmacology, phytochemistry, biochemistry, and more

Modern Techniques for Food Authentication

Author: Da-Wen Sun
Publisher: Academic Press
ISBN: 0128142650
Format: PDF, ePub, Mobi
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Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Handbook of Seafood Quality Safety and Health Applications

Author: Cesarettin Alasalvar
Publisher: John Wiley & Sons
ISBN: 9781444347760
Format: PDF, ePub, Mobi
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The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Making Aromatherapy Creams Lotions

Author: Donna Maria
Publisher: Storey Publishing
ISBN: 161212240X
Format: PDF, ePub, Mobi
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Nourish and revitalize your skin with your own handcrafted creams and lotions. Donna Maria shares her simple five-step method for creating fragrant all-natural body rubs, facial creams, lip balms, moisturizers, and more. Explore how aromatic oils can effectively preserve and protect your skin, and learn how to craft products that target your skin’s specific needs. You’ll be amazed at how your products, which are both inexpensive and free of harsh chemicals, can help promote healthy and vibrant skin.

Food Analysis and Preservation

Author: Michael G. Kontominas
Publisher: CRC Press
ISBN: 1466560053
Format: PDF, Docs
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This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more. The experimental investigations in this book focus on information regarding chemical and microbiological analysis as well as nonthermal methods of food preservation such as active packaging, essential oils, chitosan, ozonation, irradiation, bacteriocins, etc. This important book emphasizes the interrelationships between food analysis, food processing and preservation, and food microbiology, which will be invaluable for food scientists around the world.