Applications of Essential Oils in the Food Industry
Academic Press Inc (Verlag)
978-0-323-98340-2 (ISBN)
Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU. Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture. Dr Javad Sharifi-Rad, PhD, is a distinguished Research Scientist at the Faculty of Medicine, University of Azuay in Cuenca, Ecuador. With expertise in Biomedical Sciences, he leads a global multidisciplinary research network and has authored over 450 articles in respected ISI journals. He ranks among the world's elite scientists, as recognised by Clarivate's Web of Science Highly Cited 2021 Researchers list. He excels in designing intricate research projects and is proficient in project management and team leadership. An adept presenter and educator, Dr Sharifi-Rad adeptly communicates complex concepts to audiences of diverse levels.
1. Introduction
2. Application of essential oil derived from underutilized crops and herbs in food industries
3. Extraction and processing of essential oil and their application in food industries
4. Metabolomics and structural techniques applied for the characterization of biologically active component present in essential oil derived from underutilized crops and herbs
5. Application of essential oil in foods and drinks.
6. Application of essential oils in enhancing the activities of starter culture bacteria in dairy products
7. Application of essential oils for the production of dietary supplements and as traditional self-medication purposes
8. Application of essential oils bio-preservative agents
9. Application of essential oils as an antioxidant agents
10. Antimicrobial applications of essential oils in dairy products
11. Improvement of food aroma and sensory attributes of processed food products using essential oils/ boosting up the organoleptic properties and nutritive of different food products
12. Beneficial uses of essential oils in dairy products
13. Use of essential oils with milk products.
14. The application of essential oil for the management of mycotoxins
15. The synergetic effect of nanomaterials together with essential oils for extending the shelf life of food products
16. The application of essential oils on stored food products for enhancing the nutritional attributes of food products
17. Combinatory effect of essential oils and lactic acid in formulations of different food products
18. Utilization of essential oils in beverages, drinks and semi liquids foods
19. Application in in regards to concentration-dependency effects on starter culture bacteria in dairy products
20. Application of essential oils in the fabrication of dietary supplements and as traditional self-medication purposes
21. Toxicity and safety of essential oil
22. Patents on relevant essential oils derived from
23. Commercially available essential oil with higher food application and detailed information on their market trends
24. Major set backs that faces the application of essential oil in food systems
25. Mitigating setbacks and qualify essential oils to be applied in food systems.
26. Application of essential oils in livestock production
27. Stability of essential oil during different types of food processing and storage
28. Role essential oil in feed production chain over the food chain and in animal nutrition
29. Biopreservative effect of essential oils in the food industry: oils and nuts, seeds and seed products
30. Antibiofilm effect of essential oils in the food industry
| Erscheinungsdatum | 23.01.2023 |
|---|---|
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 450 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-323-98340-5 / 0323983405 |
| ISBN-13 | 978-0-323-98340-2 / 9780323983402 |
| Zustand | Neuware |
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