A Closer Look at Carvacrol

$95.00$114.00

Zak A. Cunningham (Editor)

Series: Chemistry Research and Applications
BISAC: SCI013040

Carvacrol is a monoterpene phenol found in essential oils of aromatic plants such as thyme and oregano. It is used as a food additive and as a fragrance in cosmetic products. As explored in the five chapters of this book, carvacrol also has applications in health due to its antibacterial and antifungal effects. Chapter One includes an overview of the biological and therapeutic properties of carvacrol. Chapter Two discusses carvacrol’s potential as part of a barrier technology in the thermal processing of meat products to limit and control the growth of pathogenic microorganisms. Chapter Three deals with the antibiofilm properties of carvacrol and its potential to control biofilm formation in meat, dairy, and fresh produce industries. Chapter Four provides an in-depth review of the emulsification of essential oils that contain carvacrol, addressing various preparation methodologies and types of stabilizers. Lastly, Chapter Five details strategies, preparation methods, and trends in connection with carvacrol encapsulation.

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Table of Contents

Preface

Chapter 1. Biological and Therapeutic Properties of Carvacrol
(A. Thalía Bernal-Mercado, M. Melissa Gutiérrez-Pacheco, Samaria L. Gutierrez-Pacheco, Yessica Enciso Martínez, María González-Leyva, Melvin R. Tapia-Rodríguez and J. Fernando Ayala-Zavala – Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, Hermosillo, Sonora, Mexico, et al.)

Chapter 2. Carvacrol as an Additional Barrier for Control of Pathogens during the Thermal Processing of Meat
(Martin Valenzuela-Melendres, María González-Leyva, and Jorge I. López-Pino – Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, México, et al.)

Chapter 3. Carvacrol as an Antibiofilm Agent in the Food Industry
(M. Melissa Gutiérrez-Pacheco, Luis A. Ortega-Ramírez, A. Thalía Bernal-Mercado, Cristóbal J. González-Pérez, Samaria L. Gutiérrez-Pacheco and J. Fernando Ayala-Zavala – Universidad Estatal de Sonora, San Luis Río Colorado, Sonora, Mexico, et al.)

Chapter 4. Carvacrol Emulsification: From Theory to Applications
(Alana G. de Souza and Derval S. Rosa – Center for Engineering, Modeling, and Applied Social Sciences, Federal University of ABC, Santo André, Brazil)

Chapter 5. Carvacrol Encapsulation: Strategies, Preparation Methods, and Trends
(Rafaela R. Ferreira and Derval S. Rosa – Center for Engineering, Modeling, and Applied Social Sciences, Federal University of ABC, Santo André, Brazil)

Index

Additional information

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