Essential oils in food processing :  chemistry, safety and applications / 
edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson S. Sant'Ana. 
 - xviii, 373 pages :   illustrations ;  24 cm. 
 - IFT Press Series .
 - IFT Press series. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Essential oils & their characteristics -- Extraction methods of essential oils from herbs and spices -- Identification of essential oil components -- Chemical composition of essential oils -- Basic structure, nomenclature, classification and properties of organic compounds of essential oil -- Antimicrobial activity of essential oil -- Bioactivity of essential oils towards fungi and bacteria : mode of action and mathematical tools -- Antioxidant activity of essential oils in foods -- Mode of antioxidant action of essential oils -- Principles of sensory evaluation in foods containing essential oil -- Global regulation of essential oils -- Safety evaluation of essential oils. 
<br/><br/><label>ISBN: </label>9781119149347 (cloth) 
<br/><br/><label>LCCN: </label>2017030692 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Essences and essential oils--Industrial applications.<br/>Food industry and trade.<br/>Food additives industry.
<br/><br/><label>LC Class. No.: </label>TP 958  / E87 2018