Buch, Englisch, 480 Seiten, Gewicht: 450 g
Extraction, Characterization and Applications
Buch, Englisch, 480 Seiten, Gewicht: 450 g
ISBN: 978-0-323-91740-7
Verlag: William Andrew Publishing
Edited by a global team of experts in essential oils, this book is designed to be a practical tool for the many diverse professionals who develop and market essential oils.
Zielgruppe
Graduate and post-graduate students, research scholars, and academicians as well to agricultural and food scientists; Academicians & researchers who work in the field of oils & flavours; Researchers, scientists and other members working in various oil, spice & flavor processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Essential oils in plants: Plant physiology, chemical composition of the oil, natural variation of the oils (chemotaxonomy, environmental effects etc.) 2. Extraction and analysis of essential oils: Laboratory extraction methods, industrial extraction methods, chemical analysis 3. Importance of essential oils and current trends in use of essential oils (aroma therapy, agro-food and non-food usage) 4. Lavender essential oil 5. Peppermint essential oil 6. Sandalwood essential oil 7. Jasmine essential oil 8. Citrus essential oils (Grapefruit, Orange, Lemon) 9. Eucalyptus essential oil 10. Essential oils from Apiaceae family (parsley, lovage and dill) 11. Essential oils from Lamiaceae family (Rosemary, thyme, mint, basil) 12. Clove essential oil 13. Ginger essential oil 14. Cinnamon essential oil 15. Nutmeg essential oil 16. Rosewood essential oil 17. Juniper and pine essential oil 18. Patchouli essential oil 19. Clary essential oil 20. Tree tea essential oil