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Essential Oils in Food Preservation, Flavor and Safety by Rajeswara Rao, B.R. is a scholarly article available to read on EtoBox.

What is Essential Oils in Food Preservation, Flavor and Safety about?

<i> <p>Essential Oils in Food Preservation, Flavor and Safety</i> discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. </p> <p>This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils.</p> <p>With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.</p><br><br><ul><li>Explains how essential oils can be used to improve safety, flavor, and function</li><li>Embraces a holistic approach to the topic, and is divided

Author

Rajeswara Rao, B.R.

Publisher

Boston : Elsevier/AP, Academic Press is an imprint of Elsevier

Published

2016

Language

EN

ISBN

9780124166417