Essential oils in food processing : chemistry, safety and applications / edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson S. Sant'Ana.

Includes bibliographical references and index.

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.