The Use of Essential Oils and Nanoparticles in the Food Industry: A Review
| dc.contributor.author | Guinan, Caoimhe Kate | |
| dc.date.accessioned | 2023-07-20T12:15:40Z | |
| dc.date.available | 2023-07-20T12:15:40Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | The production of safe foods with little or no artificial preservatives is one of the foremost leading challenges for food industries because of the severe adverse effects caused by some synthetic materials. This increased consumer demand for safe food products has forced said industries to use natural herbal and plant-origin preservatives instead. The essential oils are composed of complex mixtures encompassing various individual compounds, which have been extracted by many methods. | en_US |
| dc.identifier.uri | http://hdl.handle.net/10832/3411 | |
| dc.language.iso | en | en_US |
| dc.title | The Use of Essential Oils and Nanoparticles in the Food Industry: A Review | en_US |
| dc.type | Thesis | en_US |