Essential Oils in Food Preservation, Flavor and Safety - Rilegato

Rilegato

ISBN 10: 0124166415 ISBN 13: 9780124166417

Casa editrice: Academic Pr, 2015

Riassunto

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

Su questo libro

Recensione:

"...an outstanding resource of a wide range of information, from general to specific use and application tips of more than 80 different plants and their essential oils...a very useful assemblage not only for flavour and sensory scientists, food scientists, and nutritionists, but also for those who are involved in new product or packaging development and food safety." --Acta Alimentaria

L'autore:

Victor R. Preedy, PhD, is Professor of Nutritional Biochemistry in the Department of Nutrition and Dietetics, at the King's College in London. He is also a Professor of Clinical Biochemistry in the Department of Clinical Biochemistry. Dr. Preedy is also Director of the Genomics Centre, King's College London. He was elected a Fellow of the Royal College of Pathologists in 2000. In 1993, he gained a D.Sc. degree for his outstanding contribution to protein metabolism. He was elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Dr. Preedy was also elected as a Fellow of the Royal Society for Public Health (RSPH). He has written or edited over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 85 reviews and 30 books. His interests pertain to matters concerning Public Health and how this is influenced by nutrition, addictions and other lifestyle factors. Professor Preedy is especially committed to bridging the person-public health divide.

Su questa edizione

• Editore: Academic Pr
• Data di pubblicazione: 2015
• ISBN 10: 0124166415
• ISBN 13: 9780124166417
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 930
• Redattore: Preedy Victor R.