Table of Contents
Table of Contents
Preface
Chapter 1. Antimicrobial and Antioxidant Activity of Oregano (Origanum sp.)
(Miroslava Kačániová, PhD, and Eva Ivanišová, PhD, Slovak University of Agriculture, Nitra, Slovakia, and others)
Chapter 2. Improvement of Oregano Use Through the Biorefinery Concept
(Paula Andrea Marín Valencia, José Andrés González Aguirre and Carlos Ariel Cardona Alzate, PhD, Departamento de Ingeniería Química, Universidad Nacional de Colombia, Manizales, Colombia)
Chapter 3. Use of Carvacrol as Antimicrobial in Edible Matrices Based on Starch and HPMC
(Gerschenson Lía, Flores Silvia, Alzate Paola and Miramont Sofía, Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias. Ciudad Autónoma de Buenos Aires, Argentina, and others)
Chapter 4. Improving Food Shelf Life with Oregano Extract and Essential Oil
(José M. Lorenzo, Paulo E. S. Munekata, Mladen Brnčić, Suzana Rimac Brnčić, Fabienne Remize and Francisco J. Barba, Meat Technological Center of Galicia, Ourense, Spain, and others)
Chapter 5. Oregano: Health Benefits and Its Use as Functional Ingredient in Meat Products
(Lorena Martínez, Gaspar Ros and Gema Nieto, Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Murcia, Spain)
Chapter 6. Chemical Compostion, Phytochemistry and Pharmacological Properties of Oregano
(Farida Larit and Sakal Akkal, Department of Chemistry, University of Mentouri Brothers Constantine 1, Constantine, Algeria)
Chapter 7. Oregano Uses and Benefits in Food Science
(Segueni Narimane and Akkal Salah, Laboratory of Natural Products and Organic Synthesis, Department of Chemistry, Faculty of Science, University of Mentouri Constantine 1, Constantine, Algeria, and others)
Chapter 8. The Application of Oregano Essential Oil as a Preventive against Ectoparasitic Protozoan Disease in Juvenile Chum Salmon Oncorhynchus Keta
(Shinya Mizuno, Salmon and Freshwater Fisheries Research Institute, Hokkaido Research Organization, Eniwa, Hokkaido, Japan)
Chapter 9. Oregano: Properties and Uses in the Nutrition of Broilers Reared under Heat Stress
(Mihaela Saracila, Rodica Diana Criste, Tatiana Dumitra Panaite, Arabela Untea and Petru Alexandru Vlaicu, Laboratory of Chemistry and Nutrition Physiology, National Research-Development Institute for Animal Biology and Nutrition, Balotesti, Ilfov, Romania)
Chapter 10. Antimicrobial and Antioxidant Activity of Oregano Essential Oil by ESR (Electron Spin Resonance)
(Gema Nieto, Amaury Taboada-Rodríguez , Mogens. L Andersen and Leif. H Skibsted, Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, and others)
Index
Audience
Student and researcher in Food Science and Technology and Human Nutrition