Akademik Veri Yönetim Sistemi
İksad Publishing House, Ankara, 2021
Today, food technologies are important for food security, safety and
sustainability. On the one hand, it aims to produce food without
increasing costs by preserving the quality of food in terms of sensory
and nutritional aspects to meet expectations of consumers. On the
other hand, it aims to achieve zero food-borne waste and improve
food safety via the growth control of spoilage microorganisms while
simultaneously reducing the use of synthetic preservatives. In this
book, effects of essential oils (EOs) as natural preservatives and their
components on food production, in addition to the related
mechanisms of action, are focused.
EOs derived from aromatic plants are natural components, which
constitute an important area of conventional pharmacopoeia; these
oils are frequently used as the best alternatives in food preparation
because of give flavor to food and drinks or as natural fragrances. The
major compounds of EOs exhibit potential antioxidant, antimicrobial
and antifungal activities via various mechanisms. In particular,
several spices and herbs are known to exhibit antimicrobial activity
due to their EO fractions.
This book is a valuable guide for researchers, health professionals,
and students as well as the industry. Furthermore, this book can
provide information that can benefit those interested in the therapeutic use of EOs for the purpose of practising aromatherapy, as well as for
the development of products, with the minimum risk involved.