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Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.
List of contents
Preface. About the Author. Application of Plant Essential Oils in Different Fields. The Inhibitory Activity and Mechanism of Essential Oils on Foodborne Bacteria. The Inhibitory Activity and Mechanism of Essential Oils on Foodborne Fungi. Essential Oils in Vapor Phase as Antimicrobial Agents. Synergistic Antibacterial Effect of Essential Oils and Antibacterial Agent. Antioxidant Activity and Mechanism of Essential Oils. Antiviral Activity and Mechanism of Essential Oils. The Repellent or Insecticidal Effect of Essential Oils Against Insects and Its Mechanism. Preparation Strategy and Application of Porous Starch Microcapsule and Cyclodextrin Containing Essential Oils. Preparation Strategy and Application of Edible Coating Containing Essential Oils. Preparation Strategy and Application of Nanoemulsion Containing Essential Oils. Preparation Strategy and Application of Electrospinning Active Packaging Containing Essential Oils. Preparation Strategy and Application of Active Packaging Containing Essential Oils. In Vivo Experiment, Stability, and Safety of Essential Oils.
Index.
About the author
Jian Ju is a Ph.D of engineering. At present, he is a professor and academic leader of Food College of Qingdao Agricultural University. His main responsibility at Qingdao Agricultural University is to lead team members to explore biodegradable antibacterial packaging containing plant active components and apply them to extend the shelf life of food.
Jian Ju received his doctorate from the School of Food, Jiangnan University under the guidance of Professor Weirong Yao. His main research direction is food preservation. Jian Ju has participated in the projects of the National Natural Science Foundation of China and the Outstanding Graduate training Fund of Jiangnan University. During this period, he won many honors such as national scholarship and excellent doctoral student. In 2020, he was invited by Swiss federal Institute of Technology in Lausanne. As a visiting scholar, he was sent to the school of bioengineering of Swiss federal Institute of Technology in Lausanne for academic exchanges.
Over the years, Dr. Ju Jian has devoted himself to the research of the inhibitory effects of plant extracts on food-borne bacteria and fungi, especially the antibacterial mechanism of plant essential oils against microorganisms. He has successfully combined essential oil preservation technology with food processing and food packaging technology to reduce the potential harm of microorganisms and food packaging pollution to human body. At Present, more than 40 related research papers have been published in this research field. Published 2 academic monographs. Furthermore, he has serviced for several enterprises by providing technical support.
Summary
Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.
