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Essential oils, an alternative to synthetic food additives and thermal treatments

By Bouabida Khayreddine

University in Loos, France

Nutrition

Published: May 14, 2018 | pg. no: 1-44

Abstract: This report aims to explore the repercussion of the framed use of Essential Oils. These substances represent a real potential for the food industry in order to substitute for the synthetic compounds and processes that have damaging effects on health and the environment. The first part of this study highlights their main characteristics and generalities. The second part is oriented to the optimization and development of the exploitation of EO in food products. The third and final part summarizes the results of the survey submitted to the public and involving the context of alimentary EO. The conclusion, very encouraging, exposes the positive outlook regarding their use and considers a promising future for EO.

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