UID:
almafu_9958081628902883
Format:
1 online resource (0 p.)
Edition:
1st ed.
ISBN:
0-12-416644-X
Note:
Description based upon print version of record.
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Front Cover -- Essential Oils in Food Preservation, Flavor and Safety -- Copyright -- Contents -- Contributors -- Biography -- Preface -- Part I - General Aspects -- 1 - Essential Oils: What They Are and How the Terms Are Used and Defined -- INTRODUCTION -- An Historical Overview -- Concept and Definition -- Variability of Essential Oils -- Presence and Functions in the Vegetable Kingdom -- Obtaining Essential Oils -- Control and Analyses -- CHEMICAL COMPOSITION -- Terpenes -- Allyl phenols -- Other Constituents -- USE OF ESSENTIAL OILS -- Cosmetics -- Medicine and Pharmaceutics -- Food -- REFERENCES -- 2 - Methods for the Characterization, Authentication, and Adulteration of Essential Oils -- INTRODUCTION -- METHODS OF AUTHENTICATION -- Gas Chromatography-Mass Spectrometry (GC-MS) for Hyssopus cuspidatus Essential Oil -- Determination of Enantiomeric Composition for Essential Oils of Indian Origin -- Supercritical Fluid Extraction GC-MS (SFE GC-MS) Involving Use of Multidimensional GC to Resolve Enantiomers for Essential Oils ... -- Enantioselective Capillary Gas Chromatography and Online Methods of Isotope Ratio Mass Spectrometry -- Enantioselective Capillary Gas Chromatography and Isotope Ratio Mass Spectrometry, Coupled Online with Capillary Gas Chromatogra... -- Online Gas Chromatography Pyrolysis Isotope Ratio Mass Spectrometry (HRGC-P-IRMS) for the Flavor Compounds Decanal, Linalool, Li... -- Isotope Ratio Mass Spectrometry Online Coupled with Capillary Gas Chromatography (GC-Py-IRMS) -- Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry (GC-C-IRMS), in Combination with GC-MS and GC Flame Ionization Det... -- Headspace-Solid Phase Microextraction Coupled to GC-C-IRMS for Citrus Oils -- Multi Dimensional Gas Chromatography (MDGC) and GC-C-IRMS for Bitter Orange Flower Oil (or Neroli) and Lime Oils.
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GC-FID and GC-MS for Zanthoxylum armatum Leaf Essential Oil -- Ultra-High Performance Liquid Chromatography-Time-of-Flight-Mass Spectrometry (UHPLC-TOF-MS) Profiling and 1H Nuclear Magnetic R... -- Near Infrared (NIR) Spectroscopy for Sandalwood Oil -- NIR Spectroscopy for Various Essential Oils -- Simple Sequence Repeat (SSR) -- Random Amplified Polymorphic DNA (RAPD) Method -- Attentuated Total Reflectance (ATR)-Mid-infrared Portable Handheld Spectrometer for Peruvian Sacha Inchi Seed Oils -- SUMMARY POINTS -- DISCLAIMER -- ACKNOWLEDGMENT -- REFERENCES -- 3 - Cultivation of Essential Oils -- INTRODUCTION -- IMPORTANT SPECIES FOR ESSENTIAL OIL CULTIVATION -- FACTORS INFLUENCING CULTIVATION OF ESSENTIAL OILS -- Environmental Factors -- Harvesting-Related Factors -- Fertilizers -- Cultivars -- CULTIVATION OF SELECTED ESSENTIAL OIL-BEARING PLANTS -- Turpentine Oil -- Peppermint/Mentha Oil -- Caraway Oil -- Cardamom Oil -- Coriander Oil -- Ajowan Oil -- Dill Oil -- Fennel Oil -- Orange Peel Oil -- Nutmeg Oil -- Cinnamon Oil -- Garlic Oil -- Black Pepper Oil -- Vetiver Oil -- Rosemary Oil -- Palmarosa Oil -- Citronella Oil -- Clove Oil -- Ginger Oil -- Lemon Grass Oil -- SUMMARY POINTS -- REFERENCES -- 4 - Methods for Extracting Essential Oils -- INTRODUCTION -- CONVENTIONAL ESSENTIAL OIL EXTRACTION METHODS -- Cold Expression -- Solvent Extraction -- The "Enfleurage" Method -- Distillation -- Extraction with Supercritical Gases -- Benefits of Supercritical Fluid Extraction -- Comparison of Supercritical Fluid Extraction to Conventional Methods/Factors Affecting Extraction Conditions -- NOVEL "GREEN" EXTRACTION METHODS -- Microwave-Assisted Extraction -- Controlled Pressure Drop Process -- Ultrasound-Assisted Extraction -- Effects of Extraction Methods on Essential Oil Characteristics -- SUMMARY POINTS -- REFERENCES.
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5 - Biologically Active Essential Oils against Stored Product Pests -- INTRODUCTION -- ACTIVE ESSENTIAL OILS AGAINST SITOPHILUS GRANARIUS (L.) -- ACTIVE ESSENTIAL OILS AGAINST SITOPHILUS ORYZAE (L.) -- ACTIVE ESSENTIAL OILS AGAINST SITOPHILUS ZEAMAIS MOTSCHULSKY -- ESSENTIAL OILS AS STORED PRODUCT PEST CONTROL AGENTS -- CONCLUSIONS -- REFERENCES -- 6 - Essential Oils for Arthropod Pest Management in Agricultural Production Systems -- INTRODUCTION -- ESSENTIAL OILS AS PESTICIDES -- MODES OF ACTION OF ESSENTIAL OILS -- ESSENTIAL OILS FOR ARTHROPOD PEST MANAGEMENT -- ADVANTAGES AND DISADVANTAGES OF ESSENTIAL OILS AS PESTICIDES -- Ecotoxicology of Essential Oils -- Nontarget Effects of Essential Oils in Pest Management -- Major Disadvantages of Using Essential Oils in Pest Management -- SUMMARY POINTS -- REFERENCES -- 7 - Use of Essential Oils in Food Preservation -- INTRODUCTION -- Definition -- PRESERVATIVE EFFECTS OF ESSENTIAL OILS -- ESSENTIAL OIL AS A REPELLENT FOR FOOD PRESERVATION -- ESSENTIAL OILS AS CONSTITUENTS OF ANTIMICROBIAL PACKAGING -- ESSENTIAL OILS AS CONSTITUENT OF EDIBLE PACKAGING -- SUMMARY POINTS -- REFERENCES -- 8 - Use of Essential Oils as a Preservative of Meat -- INTRODUCTION -- METHODS AND PRINCIPLES OF MEAT PRESERVATION -- MEAT PRESERVATION: AN HISTORICAL REVIEW -- USE OF ESSENTIALS OILS IN THE PRESERVATION OF MEAT -- Benefits of the Use of Essential Oils in Meat Preservation -- Specific Examples: Essentials Oils Currently Used in the Preservation of Meat -- MECHANISMS OF ACTION OF ESSENTIAL OILS IN THE PRESERVATION OF MEAT -- Preservation against Microbial Spoilage -- Preservation against Lipid Oxidation -- CURRENT CHALLENGES: EOS IN MEAT PRESERVATION -- FUTURE PROSPECTS OF USING EOS IN MEAT PRESERVATION -- SUMMARY POINTS -- REFERENCES.
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9 - Essential Oil-Based Nanoemulsion Formation by Low- and High-Energy Methods and Their Application in Food Preservation against Food Spoilage Microorganisms -- INTRODUCTION -- METHODS OF NANOEMULSION FORMATION -- Low-Energy Emulsification Methods -- Spontaneous Emulsification -- Phase Inversion Temperature (PIT) -- Phase Inversion Composition (PIC) -- Emulsion Inversion Point (EIP) -- High-Energy Methods -- High-Pressure Homogenizers -- Microfluidizer -- Ultrasonic Generators -- ANTIMICROBIAL ACTIVITY OF NANOEMULSION USING ESSENTIAL OILS IN FOOD PRESERVATION -- SUMMARY POINTS -- REFERENCES -- 10 - Use of Essential Oils in Poultry Production -- INTRODUCTION -- ESSENTIAL OILS DEFINITION AND MECHANISMS -- Antimicrobial Mechanisms -- Antioxidant Properties -- EFFECT OF ESSENTIAL OILS ON POULTRY PERFORMANCE -- EFFECT OF ESSENTIAL OILS ON GUT HEALTH IN POULTRY -- EFFECTS OF ESSENTIAL OILS ON CARCASS QUALITY AND TASTE -- EFFECT OF ESSENTIAL OILS ON POULTRY RED MITE (DERMANYSSUS GALLINAE) -- REGULATORY PERSPECTIVE -- SUMMARY POINTS -- REFERENCES -- 11 - Essential Oils as Flavors in Carbonated Cola and Citrus Soft Drinks -- INTRODUCTION -- Essential Oils, Spices, and Aromatic Plants -- Carbonated Soft Drinks -- HISTORY OF SPICES AND THE POLITICAL ECONOMY OF THE SODA INDUSTRY WORLDWIDE -- INDUSTRIAL PRODUCTION OF SODAS -- ESSENTIAL OILS IN COLA AND CITRUS SODA CONCENTRATES -- Essential Oils as Flavorings in Sodas -- Essential Oils Used in Cola and Citrus Concentrates -- Formulation of Essential Oils into Soda Concentrates -- ADVANCED EQUIPMENT AND TECHNIQUES USED IN FLAVOR RESEARCH AND SODA TECHNOLOGY -- TYPICAL CONCENTRATIONS OF ESSENTIAL OIL MOLECULES IN SODAS -- CONCLUSION -- SUMMARY POINTS -- REFERENCES -- 12 - Microencapsulation Technology and Essential Oil Pesticides for Food Plant Production -- INTRODUCTION -- ESSENTIAL OILS.
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ESSENTIAL OILS AS PESTICIDES -- SUMMARY POINTS -- REFERENCES -- 13 - Effect of Essential Oils on Organoleptic (Smell, Taste, and Texture) Properties of Food -- INTRODUCTION -- PHYSICAL AND CHEMICAL PROPERTIES OF EOS -- EFFECT OF EOS ON FOOD ORGANOLEPTIC PROPERTIES (OLP) -- SUMMARY POINTS -- REFERENCES -- 14 - Use of Essential Oils in Food Packaging -- INTRODUCTION -- ANTIMICROBIAL PACKAGING SYSTEMS -- SYSTEMS FOR DELIVERING ANTIMICROBIALS -- Encapsulation of EOs -- Essential Oils Combined with Paper -- Essential Oils Combined with Edible Film -- Essential Oil Vapor and Negative Air Ions -- LEGAL ASPECTS OF THE USE OF EOS IN FOODS -- FOOD PACKAGING PROJECTED TO EXTENDING SHELF-LIFE OF MAIN FOOD CATEGORIES -- ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE MEAT QUALITY -- ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE FISH QUALITY -- ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE DAIRY PRODUCT QUALITY -- ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE MINIMALLY PROCESSED FRUIT AND VEGETABLE QUALITY -- ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE JUICE QUALITY -- ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE CEREAL-BASED FOOD QUALITY -- SUMMARY POINTS -- REFERENCES -- 15 - Essential Oils Added to Edible Films -- INTRODUCTION -- GENERAL ASPECTS OF EDIBLE FILMS -- EDIBLE FILM FORMATION AND FUNCTIONAL PROPERTIES -- ESSENTIAL OILS USED IN EDIBLE FILMS -- In vitro Studies -- In vivo Studies -- CONCLUDING REMARKS -- SUMMARY POINTS -- ACKNOWLEDGMENTS -- REFERENCES -- 16 - Essential Oils in Food Applications: Australian Aspects -- INTRODUCTION -- AUSTRALIAN NATIVE ESSENTIAL OILS -- ANTIMICROBIAL AGENTS IN FOOD APPLICATIONS -- INSECT REPELLENTS IN AGRICULTURE -- FLAVORING AGENTS IN FOOD AND BEVERAGES.
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ISSUES AND CHALLENGES OF USING EOS IN FOOD PRODUCTION.
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English
Additional Edition:
ISBN 0-12-416641-5
Language:
English
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