Applications of Essential Oils in the Food Industry - Softcover

Über die Autorinnen und Autoren

Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU.

Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture.

Dr Javad Sharifi-Rad, PhD, is a distinguished Research Scientist at the Faculty of Medicine, University of Azuay in Cuenca, Ecuador. With expertise in Biomedical Sciences, he leads a global multidisciplinary research network and has authored over 450 articles in respected ISI journals. He ranks among the world's elite scientists, as recognised by Clarivate's Web of Science Highly Cited 2021 Researchers list. He excels in designing intricate research projects and is proficient in project management and team leadership. An adept presenter and educator, Dr Sharifi-Rad adeptly communicates complex concepts to audiences of diverse levels.

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Essential Oils for the Food and Feed Industry is a complete resource of detailed information on the application of essential oil derived from underutilized crops and herbs for the development, preservation, and safety of food products. It provides wide coverage on the topic including post-harvest fruits and vegetables, their adjuvant and plastizers when applied as an edible coating and similar, relevant information with dairy products and their mechanism of action as preservatives for such foods as fish, meats, yogurts and many others. The presentation of essential oils when applied as anti-microbial, bio-preservative, antioxidant, as well as for enhancing the aroma of different food products is highlighted along with information on the mechanism of action of these essential oils against several food borne pathogens.