کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2079708 | 1545100 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Essential oils in foods: extraction, stabilization, and toxicity
ترجمه فارسی عنوان
اسانس در غذاها: استخراج، تثبیت و سمیت
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Due to their biological properties, essential oils are used as an ingredient to enhance the functionality of various products such as foodstuff, drinks, perfumes, pharmaceuticals, cosmetics, or green pesticides. Currently, research is mainly focused on developing innovative and eco-friendly techniques to extract essential oils and subsequently stabilize them through encapsulation in order to obtain GRAS (generally recognized as safe) natural products. The emerging market of essential oils demands diverse analytical methods and improved regulations for their marketing and application.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Current Opinion in Food Science - Volume 5, October 2015, Pages 29-35
Journal: Current Opinion in Food Science - Volume 5, October 2015, Pages 29-35
نویسندگان
Cristian Dima, Stefan Dima,