Essential Oils as Natural Food Additives

Preface; Essential oils: an overview on origins, chemistry, properties & uses; Traditional & modern methods for the preparation of essential oils; Analytical approaches for the quality control of essential oils; Oxidative stability & antioxidant properties of essential oils; Composition & antimicrobial properties of essential oils from South & Central America; Composition & antimicrobial properties of essential oils from Northern America & Continental Europe; Composition & antimicrobial activity of essential oils from Australia; Composition & antimicrobial properties of essential oils from Chinese-Thai herbs & spices; Chemical composition & antimicrobial properties of essential oils from India; Composition & antimicrobial properties of essential oils from the Mediterranean; Composition & antimicrobial properties of sulphur-containing constituents of garlic (Allium sativum); In vitro methods of testing the antimicrobial activity of essential oils; Essential oils as natural additives for the preservation of meat; Essential oils as natural agents against postharvest fungi Pa; Interaction of essential oils & food components: consequences in food preservation; The combined effect of oregano essential oil & an oxygen absorber on the survival of Listeria monocytogenes & Staphylococcus aureus inoculated into sandwiches stored at 4 & 12 DegreesC: Application of essential oils to pathogens control; Essential oils in active packaging; Essential oils in edible films & coatings; Essential oils as active ingredients in functional foods & nutraceutical formulations; Index.