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Essential Oils in Food Applications

Sultanbawa, Yasmina (2016) Essential Oils in Food Applications. In: Essential Oils in Food Preservation, Flavor and Safety. Academic Press, pp. 155-160.

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Article Link(s): http://dx.doi.org/10.1016/B978-0-12-416641-7.00016...

Abstract

Historical use of essential oils (EOs) from Australian native plants for therapeutic and food purposes, both by the indigenous people and the early colonial settlers, have been reported. The use of EOs in food applications is based on the needs of today's consumer looking for wholesome food without chemical preservatives. This green consumerism has also spread to agricultural practices and increasingly there is a demand for the use of environmentally friendly alternatives to replace conventional insecticides. There is also an increasing demand for new flavors in the food and beverage sector and EOs, with their unique and exciting aromas and flavors, can contribute to this market need. However, it is important to note that each geographical region has considerable variability in the types of plants from which EOs are derived. This chapter illustrates this with reference to Australia and covers trends in the use of Australian native EOs in food and agriculture applications.

Item Type:Book Section
Business groups:Crop and Food Science
Keywords:Australian native essential oils Flavoring agents Insect repellents Natural antimicrobials
Subjects:Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Plant culture > Food crops
Deposited On:16 May 2016 03:32
Last Modified:16 May 2016 03:32

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