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Essential oils in food processingche...

Hashemi, Seyed Mohammad Bagher, (1986-)

Essential oils in food processingchemistry, safety and applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Essential oils in food processingedited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana.
Reminder of title:	chemistry, safety and applications /
other author:	Hashemi, Seyed Mohammad Bagher,
Published:	Hoboken, NJ :Wiley-Blackwell, John Wiley & Sons,2018.
Description:	1 online resource.
Subject:	Essences and essential oilsIndustrial applications.
Online resource:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119149392
ISBN:	9781119149392$q(electronic bk.)

Essential oils in food processingchemistry, safety and applications /
Essential oils in food processingchemistry, safety and applications /[electronic resource] :edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana. - 1st ed. - Hoboken, NJ :Wiley-Blackwell, John Wiley & Sons,2018. - 1 online resource. - IFT Press Series. - IFT Press series..

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.

ISBN: 9781119149392$q(electronic bk.)

LCCN: 2017043887Subjects--Topical Terms:

813036
Essences and essential oils
--Industrial applications.

LC Class. No.: TP958 / .E875 2018

Dewey Class. No.: 664/.06

Essential oils in food processingchemistry, safety and applications /
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245 0 0 $a Essential oils in food processing $h [electronic resource] : $b chemistry, safety and applications / $c edited by Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana.
250 $a 1st ed.
260 $a Hoboken, NJ : $b Wiley-Blackwell, John Wiley & Sons, $c 2018.
300 $a 1 online resource.
490 1 $a IFT Press Series
504 $a Includes bibliographical references and index.
505 0 $a 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.
588 $a Description based on online resource; title from digital title page (viewed on November 30, 2017)
650 0 $a Essences and essential oils $x Industrial applications. $3 813036
650 0 $a Food industry and trade. $3 275302
650 0 $a Food additives industry. $3 813037
700 1 $a Hashemi, Seyed Mohammad Bagher, $d 1986- $3 813034
700 1 $a Khaneghah, Amin Mousavi. $3 813035
700 1 $a Sant'Ana, Anderson de Souza. $3 812953
830 0 $a IFT Press series. $3 490669
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119149392