Applications of Essential Oils in the Food Industry delivers detailed information on the application of essential oils derived from underutilized crops and herbs for the development, preservation, and safety of food products. The book covers post-harvest fruits and vegetables and their adjuvant and plasticizers when applied as an edible coating, as well as their mechanism of action as preservatives for foods, such as fish, meats, and yogurts. The book highlights the use of essential oils as anti-microbials, bio-preservatives, and antioxidants, and also examines their effectiveness against several food borne pathogens and in enhancing the aroma of food products. Presents the latest research information on essential oils as anti-microbials, bio-preservatives, and antioxidants Describes how essential oils can be used for the management of mycotoxins, especially for the management of toxigenic strains producing higher level of aflatoxin Includes information on the utilization of essential oils in beverages, drinks and semi liquid foods Demonstrates the synergetic effect of nanotechnology together with essential oils, including information on nano-ceutical, nano-emulsion, and nano-pharmacology