Essential Oils as Antimicrobial Agents in Food Preservation 1st Edition

Essential Oils as Antimicrobial Agents in Food Preservation, 1st Edition by Jian Ju offers a timely, evidence-driven exploration of how natural plant extracts can strengthen food safety and extend shelf life. Perfect for food scientists, product developers, quality managers and students, this book brings rigorous research into practical use for the global food industry.

From the first page you’ll encounter clear explanations of antimicrobial mechanisms, formulation strategies, and real-world applications across meat, dairy, bakery and produce. Jian Ju combines laboratory findings with industry-relevant guidance on dosage, delivery systems, sensory impact and compatibility with existing preservation methods. The result is a concise, accessible resource that translates complex microbiology into actionable steps for formulators and manufacturers.

Readers will appreciate:
– In-depth coverage of major essential oils and their antimicrobial spectra
– Practical case studies demonstrating shelf-life extension and spoilage control
– Regulatory and safety considerations for markets in North America, Europe, Asia-Pacific and beyond
– Tips for balancing efficacy with flavor and consumer acceptance

Whether you’re innovating artisanal Books or scaling commercial lines, this book helps you evaluate natural preservative strategies that respond to consumer demand for clean-label ingredients without compromising safety. SEO-friendly and globally relevant, Jian Ju’s 1st Edition is equally suited to academic reference and on-the-job consultation.

Add this authoritative title to your professional library to stay at the forefront of natural preservation science. Order now to explore evidence-based alternatives that meet modern regulatory standards and market expectations across the worldwide food sector.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.