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Essential Oils

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Cover of 'Essential Oils'

Table of Contents

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    Book Overview
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    Chapter 1 Essential Oils and Their General Aspects, Extractions and Aroma Recovery
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    Chapter 2 Antibacterial Activity of Essential Oil in Food System
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    Chapter 3 Activity of Essential Oils Against Food Spoilage Fungi
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    Chapter 4 Combination of Essential Oil and Food Packaging
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    Chapter 5 Combination of Essential Oil, and Food Additives
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    Chapter 6 Encapsulation of Essential Oils by Spray-Drying: Antimicrobial Activity, and Applications in Food Preservation
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    Chapter 7 Safety Assessment of Essential Oil as a Food Ingredient
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    Chapter 8 Essential Oil: Source of Antioxidants and Role in Food Preservation
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    Chapter 9 Positive and Negative Impacts of the Use of Essential Oils in Food
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    Chapter 10 Control of Phytopathogens in Agriculture by Essential Oils
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    Chapter 11 Volatile Allelochemicals
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    Chapter 12 Phytotoxic Activity of Essential Oils
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    Chapter 13 Antileishmanial Activity of Essential Oils
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    Chapter 14 Anti- Toxoplasma Effect of Essential Oils Used as Food Ingredient
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    Chapter 15 Essential Oil Antimalarial Activity
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    Chapter 16 Neuroprotective Activity of the Essential Oils From Food Plants
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    Chapter 17 An Overview of Essential Oil Anticancer Activity
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    Chapter 18 Molecular Modeling Approaches to Investigate Essential Oils (Volatile Compounds) Interacting with Molecular Targets
Attention for Chapter 16: Neuroprotective Activity of the Essential Oils From Food Plants
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Chapter title
Neuroprotective Activity of the Essential Oils From Food Plants
Chapter number 16
Book title
Essential Oils
Published by
Springer, Cham, January 2022
DOI 10.1007/978-3-030-99476-1_16
Book ISBNs
978-3-03-099475-4, 978-3-03-099476-1
Authors

Voştinaru, Oliviu, Hegheş, Simona Codruţa, Filip, Lorena

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