Wiley Essential Oils in Food Processing - Science Guide

As consumer preferences shift away from synthetic additives, there is a growing demand for natural ways to extend the shelf life of packaged foods. Essential Oils in Food Processing, part of the Institute of Food Technologists Series, provides researchers in food science with a comprehensive guide to using essential oils as natural preservatives. This book covers the chemistry, safety, and practical applications of these oils to help maintain food safety and quality. It explores essential oil composition, various extraction methods, and their specific roles in antioxidant and antimicrobial applications. This resource is designed for those looking to understand how to meet the modern need for cleaner, more natural food preservation methods.