Abstract
Various secondary metabolites such as essential oils (EOs) are produced by plants which, when extracted and concentrated, find their application in pharmaceutical, sanitary, cosmetic, agricultural, and food industries. There is an increasing interest in natural products, intended not only to delay/prevent the onset of chronic degenerative diseases, but also to prevent the deterioration of fats and other constituents of foodstuffs. EOs have been identified as natural food additives which can find useful application in food preservation. The objective of this chapter is to briefly describe the potential usage of EO in food preservation.
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