Inbunden, Engelska, 2015
Essential Oils in Food Preservation, Flavor and Safety
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Beskrivning
Essential Oils in Food Preservation, Flavor and Safety 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.
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.
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.
- Explains how essential oils can be used to improve safety, flavor, and function
- Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils
- Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information
- Examines traditional and evidence-based uses
- Includes methods and examples of investigation and application
Produktinformation
- Utgivningsdatum: 2015-12-11
- Mått: 216 x 276 x 48 mm
- Vikt: 2 790 g
- Format: Inbunden
- Språk: Engelska
- Antal sidor: 930
- Förlag: Elsevier Science
- ISBN: 9780124166417
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Mer information
Victor R. Preedy, BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC, FRSM, is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He also holds an Honorary Professorship at the University of Suffolk and served as the long‑term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy graduated with an Honours Degree in Biology and Physiology with Pharmacology and later obtained his PhD from the University of London. He subsequently received Membership of the Royal College of Pathologists and later earned his second doctorate (DSc) in recognition of his contributions to protein metabolism. He is a Fellow of the Royal Society of Medicine, the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health and Hygiene, the Royal Society for Public Health, and the Royal Society of Chemistry. Professor Preedy has conducted research while affiliated with Imperial College London, the School of Pharmacy (now part of University College London), and the MRC Centre at Northwick Park Hospital. He has collaborated widely with international research groups in Finland, Japan, Australia, the USA, and Germany. His longstanding academic interests include health and well‑being. He has published more than 750 works, including peer‑reviewed research articles, abstracts, symposium presentations, reviews, and edited books.
Recensioner i media
"...an outstanding resource of a wide range of information, from general to specific use and application tips of more than 80 different plants and their essential oils...a very useful assemblage not only for flavour and sensory scientists, food scientists, and nutritionists, but also for those who are involved in new product or packaging developmentand food safety." --Acta Alimentaria
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