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Essential Oils In Food Preservation Flavor And Safety

Author: Victor R. Preedy
Publisher: Academic Press
ISBN: 012416644X
Size: 60.33 MB
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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
Size: 59.36 MB
Format: PDF, Docs
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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
Size: 62.12 MB
Format: PDF, Mobi
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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
Size: 80.79 MB
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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
Size: 61.61 MB
Format: PDF
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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.

Citrus Essential Oils

Author: Masayoshi Sawamura
Publisher: John Wiley & Sons
ISBN: 1118074386
Size: 38.54 MB
Format: PDF, Docs
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Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy. Citrus Essential Oils: Flavor and Fragrance presents an overview of citrus essential oils, covering the basics, methodology, and applications involved in recent topics of citrus essential oils research. The concepts, analytical methods, and properties of these oils are described and the chapters detail techniques for oil extraction, compositional analysis, functional properties, and industrial uses. This book is an unparalleled resource for food and flavor scientists and chemists.

Medicinal Spices And Vegetables From Africa

Author: Victor Kuete
Publisher: Academic Press
ISBN: 0128094419
Size: 30.79 MB
Format: PDF
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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
Size: 37.80 MB
Format: PDF, ePub, Docs
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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

Encapsulations

Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128043784
Size: 76.70 MB
Format: PDF, Docs
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Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

The Complete Guide To Food Preservation

Author: Angela Williams Duea
Publisher: Atlantic Publishing Company
ISBN: 1601383428
Size: 77.27 MB
Format: PDF, ePub, Mobi
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Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.