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Edited by
Seyed Mohammad Bagher Hashemi
Fasa University
Iran
Amin Mousavi Khaneghah
University of Campinas
Brazil
Anderson de Souza Sant'Ana
University of Campinas
Brazil
This edition first published 2018
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Library of Congress Cataloging‐in‐Publication Data
Names: Hashemi, Seyed Mohammad Bagher, editor. | Khaneghah, Amin Mousavi, editor. |
Sant’Ana, Anderson de Souza, editor.
Title: Essential oils in food processing : chemistry, safety and applications / edited by Seyed Mohammad
Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant’Ana.
Description: Hoboken, NJ : John Wiley & Sons, 2018. | Series: IFT Press Series |
Includes bibliographical references and index. |
Identifiers: LCCN 2017030692 (print) | LCCN 2017043887 (ebook) | ISBN 9781119149354 (pdf) |
ISBN 9781119149378 (epub) | ISBN 9781119149347 (cloth)
Subjects: LCSH: Essences and essential oils–Industrial applications. | Food industry and trade. |
Food additives industry.
Classification: LCC TP958 (ebook) | LCC TP958 .E875 2018 (print) | DDC 664/.06–dc23
LC record available at https://lccn.loc.gov/2017030692
Cover Design: Wiley
Cover Image: © botamochi/iStockphoto
Hamid Akbariirad
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Saeedeh Shojaee‐Aliabadi
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Riccardo Amorati
Department of Chemistry ‘G. Ciamician’, University of Bologna, Italy
Francisco J. Barba
Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Valencia, Spain
Antonio Bevilacqua
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy
Farid Chemat
Universitéd’ Avignon et des Pays de Vaucluse, France
Maria Rosaria Corbo
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy
Duarte, M.C.T.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Microbiology Division, Campinas, São Paulo, Brazil
Duarte, R.M.T.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Microbiology Division, Campinas, São Paulo, Brazil
Ismail Es
Department of Material and Bioprocess Engineering, Faculty of Chemical Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
Hassan Eslahi
Department of Chemistry, College of Sciences, Shiraz University, Iran
Nafiseh Fahimi
Department of Chemistry, College of Sciences, Shiraz University, Iran
Mario C. Foti
Istituto di Chimica Biomolecolare del CNR, Italy
Ralf Greiner
Department of Food Technology and Bioprocess Engineering, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Germany
Seyed Mohammad Bagher Hashemi
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
Seyede Marzieh Hosseini
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Amin Mousavi Khaneghah
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
Anissa Khelfa
Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable, France
Shima Bazgir Khorram
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
Mohamed Koubaa
Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable, France
Ramadasan Kuttan
Department of Biochemistry, Amala Cancer Research Centre, Kerala, India
Sze Ying Leong
Department of Food Science, University of Otago, New Zealand;
Department of Safety and Quality of Fruit and Vegetables, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Germany
Vijayasteltar B. Liju
Department of Biochemistry, Amala Cancer Research Centre, Kerala, India
Aurelio López‐Malo
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico
Ana Cecilia Lorenzo‐Leal
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico
Emma Mani‐López
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico
Jairo Rene Martinez
Research Centre for Biomolecules, CIBIMOL‐CENIVAM, Universidad Industrial de Santander, Bucaramanga, Colombia
Liela Mirmoghtadaie
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Enrique Palou
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico
Marianne Perricone
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy
Rodrigues, M.V.N.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Chemistry of Natural Products Division, Campinas, São Paulo, Brazil
Rodrigues, R.A.F.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Organic Chemistry and Pharmaceutical Division, Campinas, São Paulo, Brazil
Shahin Roohinejad
Department of Food Technology and Bioprocess Engineering, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Germany; Burn and Wound Healing Research Centre, Division of Food and Nutrition, Shiraz University of Medical Sciences, Iran
Anderson de Souza Sant’Ana
Department of Food Science,University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
Ali Reza Sardarian
Department of Chemistry, College of Sciences, Shiraz University, Iran
Milena Sinigaglia
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy
Maryam Sohrabi
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
Barbara Speranza
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy
Elena E. Stashenko
Research Centre for Biomolecules, CIBIMOL‐CENIVAM, Universidad Industrial de Santander, Bucaramanga, Colombia
Iuliana Vintilă
Food Science, Food Engineering and Applied Biotechnology Department, University ‘Dunărea de Jos’ Galaţi, România
Seyed Mohammad Bagher Hashemi would like to thank Allah for the opportunity to gain knowledge to write this book. He sincerely acknowledges the sacrifices made by his parents during his education. He also would like to express his appreciation to Fasa University.
Amin Mousavi Khaneghah and Anderson de Souza Sant’Ana gratefully acknowledge University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
Amin Mousavi Khaneghah likes to thank the support of CNPq‐TWAS Postgraduate Fellowship (Grant # 3240274290).
Anderson de Souza Sant’Ana would like to thank the support of Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq) (Grant #CNPq 302763/2014‐7).
In recent years, due to their application in therapeutic, food, cosmetic, aromatic, fragrance and spiritual uses, the essential oil industry has gained increased importance. Essential oils are complex mixtures of small molecular weight compounds including saturated and unsaturated hydrocarbons, alcohol, aldehydes, esters, ethers, ketones, oxides phenols and terpenes. Because of their natural origin and of their widely described potential beneficial properties, essential oils can find several applications in the field of food processing.
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This book provides a comprehensive perspective of the pertinent aspects of essential oils including antimicrobial, toxicology, chemistry, extraction methods, composition, applications and other practical topics required for the development of this industry and wide application of essential oils.