Application of Essential Oils in Food Systems /

Application of Essential Oils in Food Systems / / edited by Juana Fernández-López, Manuel Viuda-Martos.

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This Special Issue will look at the advances made in the essential oils. Essential oils have received increasing attention as natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the prese...

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Bibliographic Details
TeilnehmendeR:
Fernández-López, Juana,
Place / Publishing House:Basel, Switzerland : : MDPI - Multidisciplinary Digital Publishing Institute,, [2018]
©2018
Year of Publication:2018
Language:English
Physical Description:1 online resource (114 pages)
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Table of Contents:
  • About the Special Issue Editors
  • Preface to "Application of Essential Oils in Food Systems"
  • Introduction to the Special Issue: Application of Essential Oils in Food Systems
  • Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth
  • The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale)
  • Application of Surfactant Micelle-Entrapped Eugenol for Prevention of Growth of the Shiga Toxin-producing Escherichia coli in Ground Beef
  • Mechanisms of Antimicrobial Action of Cinnamon and Oregano Oils, Cinnamaldehyde, Carvacrol, 2,5-Dihydroxybenzaldehyde, and 2-Hydroxy-5-Methoxybenzaldehyde against Mycobacterium avium subsp. paratuberculosis (Map)
  • Cytotoxicity of the Essential Oil of Fennel (Foeniculum vulgare) from Tajikistan
  • Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold
  • Thyme and Savory Essential Oil Efficacy and Induction of Resistance against Botrytis cinerea through Priming of Defense Responses in Apple
  • Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidantand Antimicrobial Activities Assessment for Food Application.

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