Essential Oil Extraction from Food By-Products

AvPrem Prakash Srivastav,Brijesh Srivastava

Inbunden, Engelska, 2025

Del i serien Methods and Protocols in Food Science

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Beskrivning

mso-fareast-font-family: 'Times New Roman';">cutting-edge approaches to harnessing the potential of essential oils (EOs) extracted from food by-products, transforming waste into valuable resources for food preservation, enhanced nutrition, and functional food product development.

Produktinformation

Utgivningsdatum:2025-08-27
Mått:178 x 254 x 24 mm
Vikt:836 g
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:319
Förlag:Springer-Verlag New York Inc.
ISBN:9781071646335

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Source of Food By-Products and Emerging Extraction Technology for Essential Oil.- Methodology on conventional techniques for extracting essential oil: Steam distillation and Hydro distillation.- Enzyme technology for extraction of essential oil: Methods and protocol related to independent variables.- Methods and Protocols for Microwave Treatment and Microwave-Assisted Hydro Distillation in Essential Oil Extraction.- Methods of ultrasonic assisted extraction of essential oil.- Pulsed Electric Field-Assisted Extraction of Essential Oil: Methods and Protocol Related to Processing Factors.- Cold Plasma Assisted Extraction of Essential Oil: Method and Extraction.- Methodology on Plasma Activated Water Assisted Extraction and Plasma Bubbling Assisted Hydro Distillation.- Supercritical Fluid-Assisted Extraction of Essential Oil from Food Byproducts: Protocol Related to Product and Processing Factors.- Pressurized Fluid-Assisted Extraction of Essential Oil from Food By-products.- Ohmic heating assisted extraction of essential oil: methods and protocol.- Methodology for Extraction of Essential Oil using Ultrasonic-Microwave-assisted Hydro-Distillation.- Physical quality parameter analysis of extracted essential oil: Color, Refractive index, Viscosity, Specific gravity and Density.- Protocol for Analysis of Total Phenolic Content, Total Flavonoid Content, and Antioxidant Properties of Extracted Essential Oils.- Protocol for chemical composition analysis for essential oils by GC-MS.- Encapsulation of Essential Oil by Nanoemulsion.- Methodology on Characterization of Nanoemulsion: Particle Size, Polydispersity Index, Zeta Potential, Thermal Stability, and Kinetic Stability.- Antimicrobial activity of Essential Oil and Nano Emulsified Essential Oil: Minimal Inhibitory Concentration, Minimal Bacterial Concentration, Disk and Well Diffusion Methods.- Application of Essential Oil in Food Systems.