چکیده مقاله
Essential oils are aromatic compounds found in various organs of plants They are generally colorless, especially when freshly prepared Their chemical composition varies greatly based on factors such as plant, environment and extraction methods Aali, 2017 Essential oils can be a good alternative to food and medicine due to their antimicrobial, antioxidant, anti inflammatory and anti cancer properties Villanueva, 2015 Today, Essential oils are widely used in processes such as encapsulation of bioactive compounds and variousindustries such as textiles, cosmetics, and, most importantly, in the food industry, due to their high health benefits Srinivasan, 2017 According to research, the major common chemical compounds in essential oils are Thymol, α Pinene, β Pinin, Carvacrol, Linalool, Germacrene and Cumin Aldehyde Aali, 2017
کلیدواژهها
نویسندگان
Homa Alizadeh Saadabadi
MSc Graduated Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Akram Pezeshky Najafabadi
Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Babak Ganbarzadeh
Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
شیوه ارجاع
Alizadeh Saadabadi, Homa and Pezeshky Najafabadi, Akram and Ganbarzadeh, Babak,1399,An overview of the properties of essential oils and their various methods of extraction,Second National Conference on Interdisciplinary Studies in Iranian Food and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات دومین همایش ملی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران22 خرداد 1399 · تهران