Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health. 

The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance. 

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.<br>