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Essential Oils as Natural Food Additives: Composition, Applications, Antioxidant and Antimicrobial Properties $320.00
Editors: Luca Valgimigli (University of Bologna, Bologna, Italy)
Book Description:
Plant essential oils have been used for centuries in the preparation of cosmetic fragrances and food flavors, as well as in traditional medicines as therapeutic remedies. In recent years they have been attracting the renewed interest of both the scientific community and the general public. Their use in different aspects of human life is generally regarded as being part of a healthier, natural-oriented life style. On the other hand, a wealth of scientific studies has been documenting their biological properties, particularly associated with their antimicrobial and antioxidant activities, although additional medicinal properties have also been brought to light. This book offers an up-to-date examination of scientific literature on the antimicrobial and antioxidant activity of main dietary essential oils from all over the world, together with a general introduction to their chemistry, classification, bio-synthetic origin, preparation and analysis. (Imprint: Nova)

Table of Contents:
Preface

Chapter 1. Essential oils: an overview on origins, chemistry, properties and uses
(Luca Valgimigli, University of Bologna, Italy)

Chapter 2. Traditional and modern methods for the preparation of essential oils
(Bruno Marongiu, Silvia Porcedda, Alessandra Piras, Danilo Falconieri, University of Cagliari, Italy)

Chapter 3. Analytical approaches for the quality control of essential oils
(Simone Gabbanini, BeC s.r.l., Forlě, Italy)

Chapter 4. Oxidative stability and antioxidant properties of essential oils
(Riccardo Amorati – University of Bologna, Italy; Mario Foti -
Institute of Biomolecular Chemistry, CNR, Catania, Italy)

Chapter 5. Composition and antimicrobial properties of essential oils from South and Central America
(Marco A. Botelho, National Council for Scientific and Technological Development, CNPQ, Fortaleza, Brasil)

Chapter 6. Composition and antimicrobial properties of essential oils from Northern America and Continental Europe
(Danuta Kalemba, Anna Smętek, Technical University of Lodz, Poland)

Chapter 7. Composition and antimicrobial activity of essential oils from Australia
(Amanda J. Hayes, The University of New South Wales, Sydney, Australia)

Chapter 8. Composition and antimicrobial properties of essential oils from Chinese-Thai herbs and spices
(Pongsak Rattanachaikunsopon, Ubon Ratchathani University, (Thailand)

Chapter 9. Chemical composition and antimicrobial properties of essential oils from India
(Baby Sabulal, Tropical Botanic Garden and Research Institute, Kerala, India)

Chapter 10. Composition and antimicrobial properties of essential oils from the Mediterranean
(Juana Fernández-Lópz, Yolanda Ruiz-Navajas, Manuel Viuda-Martos, Esther Sendra - Universidad Miguel Hernández, Orihuela Alicante, Spain)

Chapter 11. Composition and antimicrobial properties of sulphur-
containing constituents of garlic (Allium sativum)
(Catrin F. Williams, David Lloyd, Cardiff University, Wales, UK)

Chapter 12. In vitro methods of testing the antimicrobial activity of essential oils
(Alina Kunicka-Styczyńska – Technical University of Lodz, Poland)

Chapter 13. Essential oils as natural additives for the preservation of meat
(Nikolaos G. Chorianopoulos, C. C. Tassou, P. N. Skandamis, George J. E. Nychas - Agricultural University of Athens, Greece)

Chapter 14. Essential oils as natural agents against postharvest fungi Pa
(Danuta Kalemba, Małgorzata Piotrowska, Martyna Matla – Technical University of Lodz, Poland)

Chapter 15. Interaction of essential oils and food components: consequences in food preservation
(Judit Krisch, Rentsenkhand Tserennadmid, Csaba Vágvölgyi, University of Szeged, Hungary)

Chapter 16. The combined effect of oregano essential oil and an oxygen absorber on the survival of Listeria monocytogenes and Staphylococcus aureus inoculated into sandwiches stored at 4 and 12°C: Application of essential oils to pathogens control
(E. Chouliara, S.F. Mexis, N. Kanellopoulou, Michael G. Kontominas, University of Ioannina, Greece)

Chapter 17. Essential oils in active packaging
(Cristina Nerin, Universidad de Zaragoza, Spain)

Chapter 18. Essential oils in edible films and coatings
(D. Dussault, Monique Lacroix, INRS-Institut Armand-Frappier Laval, Québec, Canada)

Chapter 19. Essential oils as active ingredients in functional foods and nutraceutical formulations
(Elena Lucchi, Riccardo Matera, BeC s.r.l.,Forlě, Italy)

Index

   Series:
      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
   Binding: ebook
   Pub. Date: 2012 1st quarter
   Pages: 7 x 10 (NBC - C)
   ISBN: 978-1-62100-282-6
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Essential Oils as Natural Food Additives: Composition, Applications, Antioxidant and Antimicrobial Properties