Essential Oils

Part I.:Essential Oils, General Concepts.- Essential Oils and Their General Aspects, Extractions and Aroma Recovery.- Part II. :Essential Oil, Food System Applications.- Antibacterial Activity of Essential Oil in Food System.- Activity of Essential Oils Against Food Spoilage Fungi.- Combination of Essential Oil and Food Packaging.- Combination of Essential Oil, and Food Additives.- Encapsulation of Essential Oils by Spray-Drying: Antimicrobial Activity, and Applications in Food Preservation.- Safety Assessment of Essential Oil as A Food Ingredient.- Essential Oil: Source of Antioxidants and Role in Food Preservation.- Positive and Negative Impacts of The Use of Essential Oils in Food.- Part III.:Essential Oil, Agricultural System Applications.- Control of Phytopathogens in Agriculture by Essential Oils.- Volatile Allelochemicals.- Phytotoxic Activity of Essential oils.- Part IV. :Essential Oil of Food Antiparasitic.- Antileishmanial Activity of Essential Oils.- Anti-Toxoplasma Effect of Essential Oils Used as Food Ingredient.- Essential Oil Antimalarial Activity.- Part V.:Essential Oil of Food Applications in Degenerative Diseases.- Neuroprotective Activity of the Essential Oils from Food Plants.- An Overview of Essential Oil Anticancer Activity.- Part VI:Essential oil and in silico study.- Molecular Modeling Approaches to Investigate Essential Oils (Volatile Compounds) Interacting with Molecular Targets.

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• Química analítica
• Tecnologia dos alimentos e bebidas
• A segurança alimentar e abastecimento

Natural Products;Bioactive Compounds;Food Preservation;Food science and Technology;Food Security