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.
BIOLOGICAL ACTIVITIES, HEALTH BENEFITS, EXTRACTION METHODS, FOOD APPLICATIONS AND BENEFICIAL EFFECTS OF ESSENTIAL OILS
- FİLİZ YANGILAR
- ISBN: 978-625-7636-95-7
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