Essential Oils in Food Preservation, Flavor and Safety
- 1st Edition - September 28, 2015
- Imprint: Academic Press
- Editor: Victor R Preedy
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 4 1 6 6 4 1 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 4 1 6 6 4 4 - 8
Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteEssential Oils in Food Preservation, Flavor and Safety
discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils.This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils.
With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.
- Explains how essential oils can be used to improve safety, flavor, and function
- Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils
- Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information
- Examines traditional and evidence-based uses
- Includes methods and examples of investigation and application
Flavor and sensory scientists, those involved in packaging development and food safety. New product developers
Biography
Preface
Part I. General Aspects
- Chapter 1. Essential Oils: What They Are and How the Terms Are Used and Defined
- Introduction
- Chemical Composition
- Use of Essential Oils
- Chapter 2. Methods for the Characterization, Authentication, and Adulteration of Essential Oils
- Introduction
- Methods of Authentication
- Summary Points
- Disclaimer
- Chapter 3. Cultivation of Essential Oils
- Introduction
- Important Species for Essential Oil Cultivation
- Factors Influencing Cultivation of Essential Oils
- Cultivation of Selected Essential Oil-Bearing Plants
- Summary Points
- Chapter 4. Methods for Extracting Essential Oils
- Introduction
- Conventional Essential Oil Extraction Methods
- Novel “Green” Extraction Methods
- Summary Points
- Chapter 5. Biologically Active Essential Oils against Stored Product Pests
- Introduction
- Active Essential Oils against Sitophilus granarius (L.)
- Active Essential Oils against Sitophilus oryzae (L.)
- Active Essential Oils against Sitophilus zeamais Motschulsky
- Essential Oils as Stored Product Pest Control Agents
- Conclusions
- Chapter 6. Essential Oils for Arthropod Pest Management in Agricultural Production Systems
- Introduction
- Essential Oils as Pesticides
- Modes of Action of Essential Oils
- Essential Oils for Arthropod Pest Management
- Advantages and Disadvantages of Essential Oils as Pesticides
- Summary Points
- Chapter 7. Use of Essential Oils in Food Preservation
- Introduction
- Preservative Effects of Essential Oils
- Essential Oil as a Repellent for Food Preservation
- Essential Oils as Constituents of Antimicrobial Packaging
- Essential Oils as Constituent of Edible Packaging
- Summary Points
- Chapter 8. Use of Essential Oils as a Preservative of Meat
- Introduction
- Methods and Principles of Meat Preservation
- Meat Preservation: An Historical Review
- Use of Essentials Oils in the Preservation of Meat
- Mechanisms of Action of Essential Oils in the Preservation of Meat
- Current Challenges: EOs in Meat Preservation
- Future Prospects of Using EOs in Meat Preservation
- Summary Points
- Chapter 9. Essential Oil-Based Nanoemulsion Formation by Low- and High-Energy Methods and Their Application in Food Preservation against Food Spoilage Microorganisms
- Introduction
- Methods of Nanoemulsion Formation
- Antimicrobial Activity of Nanoemulsion Using Essential Oils in Food Preservation
- Summary Points
- Chapter 10. Use of Essential Oils in Poultry Production
- Introduction
- Essential Oils Definition and Mechanisms
- Effect of Essential Oils on Poultry Performance
- Effect of Essential Oils on Gut Health in Poultry
- Effects of Essential Oils on Carcass Quality and Taste
- Effect of Essential Oils on Poultry Red Mite (Dermanyssus gallinae)
- Regulatory Perspective
- Summary Points
- Chapter 11. Essential Oils as Flavors in Carbonated Cola and Citrus Soft Drinks
- Introduction
- History of Spices and the Political Economy of the Soda Industry Worldwide
- Industrial Production of Sodas
- Essential Oils in Cola and Citrus Soda Concentrates
- Advanced Equipment and Techniques Used in Flavor Research and Soda Technology
- Typical Concentrations of Essential Oil Molecules in Sodas
- Conclusion
- Summary Points
- Chapter 12. Microencapsulation Technology and Essential Oil Pesticides for Food Plant Production
- Introduction
- Essential Oils
- Essential Oils as Pesticides
- Summary Points
- Chapter 13. Effect of Essential Oils on Organoleptic (Smell, Taste, and Texture) Properties of Food
- Introduction
- Physical and Chemical Properties of EOs
- Effect of EOs on Food Organoleptic Properties (OLP)
- Summary Points
- Chapter 14. Use of Essential Oils in Food Packaging
- Introduction
- Antimicrobial Packaging Systems
- Systems for Delivering Antimicrobials
- Legal Aspects of the Use of EOs in Foods
- Food Packaging Projected to Extending Shelf-Life of Main Food Categories
- Antimicrobial Activity of EOs in Food Systems Proposed to Enhance Meat Quality
- Antimicrobial Activity of EOs in Food Systems Proposed to Enhance Fish Quality
- Antimicrobial Activity of EOs in Food Systems Proposed to Enhance Dairy Product Quality
- Antimicrobial Activity of EOs in Food Systems Proposed to Enhance Minimally Processed Fruit and Vegetable Quality
- Antimicrobial Activity of EOs in Food Systems Proposed to Enhance Juice Quality
- Antimicrobial Activity of EOs in Food Systems Proposed to Enhance Cereal-Based Food Quality
- Summary Points
- Chapter 15. Essential Oils Added to Edible Films
- Introduction
- General Aspects of Edible Films
- Edible Film Formation and Functional Properties
- Essential Oils Used in Edible Films
- Concluding Remarks
- Summary Points
- Chapter 16. Essential Oils in Food Applications: Australian Aspects
- Introduction
- Australian Native Essential Oils
- Antimicrobial Agents in Food Applications
- Insect Repellents in Agriculture
- Flavoring Agents in Food and Beverages
- Issues and Challenges of Using EOs in Food Production
- Summary Points
Part II. Named Essential Oils
- Chapter 17. African Cardamom (Aframomum danielli) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 18. Agarwood (Aquilaria malaccensis) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 19. Ajwain (Trachyspermum ammi L.) Oils
- Introduction
- Botanical Aspects
- Usage and Application in Food Science
- Summary Points
- Chapter 20. Amazon Rosewood (Aniba rosaeodora Ducke) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Chapter 21. Angelica (Angelica glauca and A. archangelica) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 22. Aniseed (Pimpinella anisum, Apiaceae) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 23. Anise Myrtle (Syzygium anisatum) Oils
- Introduction
- Botanical Aspects
- Antimicrobial Properties
- Flavoring Agent
- Safety of Anise Myrtle Essential Oils
- Summary Points
- Chapter 24. Annona Species (Annonaceae) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 25. Basil (Ocimum basilicum L.) Oils
- Introduction
- Botanical Aspects of Basil
- Extraction, Compositions and Usage of Basil Oil
- Applications of Basil Oil in Food Science
- Summary Points
- Chapter 26. Bay Laurel (Laurus nobilis) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 27. Bergamot (Citrus bergamia) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 28. Bitter Gourd (Momordica charantia) Oils
- Introduction
- Botanical Aspects
- Usage and Applications of Bitter Gourd
- Usage and Applications of Bitter Gourd Oils in Food Science
- Conclusions and Future Perspectives
- Disclaimer
- Chapter 29. Bitter Orange (Citrus aurantium L.) Oils
- Introduction
- Botanical Aspects
- Usages and Applications
- Usage and Application in Food Sciences
- Bitter Oil and Antibacterial Activity for Food Preservation
- Bitter Oil and Antifungal Activity for Food Preservation
- Bitter Oil and Antioxidant Activity for Food Preservation
- Bitter Oil and Food Spoilage
- Summary Points
- Chapter 30. Black Cumin (Nigella sativa) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 31. Black Pepper (Piper nigrum L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 32. Caraway (Carum carvi L.) Essential Oils
- Introduction
- Botanical Aspects
- Usage and Applications of Caraway
- Usage and Applications in Food Science
- Extraction and Purification Technologies for the Extraction of Essential Oils
- Safety Issues of Drying and Storage of Caraway Seeds
- Summary Points
- Chapter 33. Cardamom (Elettaria cardamomum Maton) Oils
- Introduction
- Botanical Aspects
- Uses and Applications
- Usage and Applications in Food Science
- Essential Oil Yield and Chemical Composition
- Summary Points
- Chapter 34. Carrot (Daucus carota) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Disclaimer
- Chapter 35. Carvone (Mentha spicata L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 36. Cedar (Cryptomeria japonica) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 37. Celery (Apium graveolens var. dulce (Mill.) Pers.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 38. Cinnamon (Cinnamomum zeylanicum) Essential Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 39. Clove (Syzygium aromaticum) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 40. Coriander (Coriandrum sativum) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 41. Costmary (Chrysanthemum balsamita) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Conclusion
- Summary Points
- Chapter 42. Cumin (Cuminum cyminum L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 43. Curry Leaf (Murraya koenigii) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 44. Curry Plant (Helichrysum sp.) Oils
- Introduction
- Botanical Aspects
- Summary Points
- Chapter 45. Dill (Anethum graveolens L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 46. Eucalyptus (Eucalyptus citriodora Hook., Myrtaceae) Oils
- Introduction
- Botanical Description of Eucalyptus
- Usage and Applications
- Application in Food Science
- Summary Points
- Chapter 47. Fenugreek (Trigonella foenum-graecum L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Safety and Toxicity
- Summary Points
- Chapter 48. Frankincense (Boswellia) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Summary
- Chapter 49. Garlic (Allium sativum Linn.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 50. Ginger (Zingiber officinale Rosc.) Oils
- Introduction
- Classification
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Conclusions
- Summary
- Chapter 51. Grape Seed (Vitis vinifera) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Molluscidal and Insecticidal Activities
- Adsorption of Mycotoxins
- Cosmetic Applications
- Usage and Applications in Food Science
- Summary Points
- Disclaimer
- Chapter 52. Grapefruit (Citrus paradisii) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Disclaimer
- Chapter 53. Hyssop (Hyssopus officinalis L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications of Hyssop in Food Science
- Summary Points
- Chapter 54. Iris (Iris germanica) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary
- Chapter 55. Jasmine (Jasminum sambac L., Oleaceae) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Industries
- Summary Points
- Chapter 56. Juniper (Juniperus communis L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 57. Lavender (Lavandula angustifolia) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 58. Lemongrass (Cymbopogon spp.) Oils
- Introduction
- Botanical Description
- Usage and Application of Lemongrass
- Usage and Application in Food Science
- Summary Points
- Chapter 59. Lemon Myrtle (Backhousia citriodora) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Antimicrobial Properties
- Flavoring Agent
- Safety of Lemon Myrtle Essential Oils
- Summary Points
- Chapter 60. Licorice (Glycyrrhiza glabra Linn.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Application in Food Science
- Application and Safety-Quality Uses in Food
- Summary Points
- Chapter 61. Lime (Citrus aurantifolia) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 62. Lovage (Levisticum officinale Koch.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Conclusion
- Summary Points
- Chapter 63. Mexican Oregano (Lippia berlandieri and Poliomintha longiflora) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Chemical Composition of Mexican Oregano Extracts
- Usage and Applications in Food Science
- Summary Points
- Chapter 64. Mint (Mentha spicata L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 65. Mugwort (Artemisia vulgaris) Oils
- Introduction
- Botanical Aspects
- Uses and Applications
- Uses and Applications in Food Sciences
- Essential Oil Production
- Chemical Composition of Mugwort Essential Oil
- Summary Points
- Chapter 66. Myrtle (Myrtus communis L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Sciences
- Summary Points
- Chapter 67. Neem (Azadirachta indica) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 68. Negundo Chastetree (Vitex negundo) Oils
- Introduction
- Botanical Descriptions
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 69. Nutmeg (Myristica fragrans Houtt.) Oils
- Introduction
- Botanical Aspects
- Uses and Applications
- Uses and Applications in Food Sciences
- Essential Oil Production
- Chemical Composition of Nutmeg Essential Oil
- Summary Points
- Chapter 70. Onion (Allium cepa) Essential Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 71. Oregano (Origanum spp.) Oils
- Introduction
- Botanical Aspects
- Usage and Application
- Usage and Application in Food Science
- Summary Points
- Chapter 72. Patchouli (Pogostemon Cablin Benth) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Patchouli cablin EO in Food Flavoring and Food Preservations
- Patchouli cablin EO in Bakery Products
- Patchouli cablin EO in Alcoholic and Nonalcoholic Beverages
- Patchouli cablin EO in Seltzer, Mineral, or Carbonated Beverage
- Patchouli cablin EO in Other Food Products
- Summary Points
- Chapter 73. Pune-sa (Nepeta) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary
- Chapter 74. Rockroses (Cistus sp.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 75. Rose (Rosa×damascena Mill.) Essential Oils
- Introduction
- Botany
- Usages and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 76. Rose Hip (Rosa canina L.) Oils
- Introduction
- Botanical Aspects
- Uses and Applications
- Uses and Applications in Food Sciences
- Chemical Composition of Rose Hips Essential Oil
- Summary Points
- Chapter 77. Rosemary (Rosmarinus officinalis L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Applications in Food Matrices
- Summary
- Chapter 78. Rose Pepper (Schinus molle L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 79. Rose-Scented Geranium (Pelargonium sp.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 80. Saffron Crocus (Crocus sativus) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Industries
- Summary Points
- Chapter 81. Sage (Salvia officinalis) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 82. Sandalwood (Santalum album) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 83. Shirazi thyme (Zataria multiflora Boiss) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 84. Spiked Ginger Lily (Hedychium spp.) Oils
- Botanical Aspects
- Introduction
- Summary Points
- Chapter 85. Staranise (Illicium verum Hook) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 86. Summer Savory (Satureja hortensis L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 87. Sweet Fennel (Ocimum gratissimum) Oils
- Introduction
- Botanical Aspects
- Usage and Clinical Applications
- Usage and Applications in Food Science
- Conclusion
- Summary Points
- Chapter 88. Sweet Flag (Acorus calamus) Oils
- Introduction
- Botanical Aspects
- Chemical Composition
- Usage and Applications
- Usage and Application in Food Science
- Safety
- Outlook
- Chapter 89. Sweet Orange (Citrus sinensis) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Chemical Composition of Sweet Orange Essential Oil
- Usage and Applications in Food Science
- Summary Points
- Chapter 90. Tagetes (Tagetes minuta) Oils
- Introduction
- Botanical Aspects of Tagetes minuta L.
- Usage and Applications of Tagetes Oil in Food Science
- Summary Points
- Chapter 91. Tangerine (Citrus reticulata L. var.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 92. Tarragon (Artemisia dracunculus L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 93. Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils
- Introduction
- Usage and Applications
- Antimicrobial Properties
- Flavoring Agent
- Safety of Tasmanian Pepper Leaf Essential Oils
- Summary Points
- Chapter 94. Thyme (Thymus vulgaris L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 95. Turmeric (Curcuma longa) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 96. Vetiver Grass (Vetiveria zizanioides) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 97. Wormwood (Artemisia absinthium L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications of Wormwood in Food Science
- Summary Points
- Chapter 98. Yellow or White Mustard (Sinapis alba L.) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Applications in Food Science
- Summary Points
- Chapter 99. Ylang–Ylang (Cananga odorata) Oils
- Introduction
- Botanical Aspects
- Usage and Applications
- Usage and Application in Food Science
- Summary Points
Index
- Edition: 1
- Published: September 28, 2015
- Imprint: Academic Press
- No. of pages: 930
- Language: English
- Hardback ISBN: 9780124166417
- eBook ISBN: 9780124166448
VP
Victor R Preedy
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.
Affiliations and expertise
Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK Visiting Professor, University of Hull, UKRead Essential Oils in Food Preservation, Flavor and Safety on ScienceDirect