Wiley Essential Oils in Food Processing - Science Guide

As consumer preferences shift away from synthetic additives, the demand for natural alternatives in packaged foods is growing. This book provides a detailed guide for food science researchers looking to understand how essential oils can extend shelf life and maintain food safety. This text explores the essential chemistry and extraction methods used to harness the power of natural oils. It covers how these substances function as antioxidant and antimicrobial agents, addressing the need for convenient, long-lasting food products that meet modern safety standards. By focusing on the practical applications of essential oils, this guide helps professionals navigate the transition from synthetic preservatives to natural, plant-based solutions in food processing.