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Application of Essential Oils in Food Systems

This Special Issue will look at the advances made in the essential oils. Essential oils have received increasing attention as natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods.

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Detail Information
Series Title
-
Call Number
572 APP
Publisher
Basel : MDPI - Multidisciplinary Digital Publishing Institute.,
Collation
-
Language
English
ISBN/ISSN
978-3-03897-048-4
Classification
572
Content Type
text
Media Type
computer
Carrier Type
online resource
Edition
-
Subject(s)
Nutrition
Food Sciences
Specific Detail Info
-
Statement of Responsibility
Other Information
Cataloger
umi
Source
-
Validator
maya
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No other version available

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