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dc.contributor.author
Koroch, Adolfina  
dc.contributor.author
Juliani, Hector Rodolfo  
dc.contributor.author
Zygadlo, Julio Alberto  
dc.contributor.other
Günter Berger, Ralf  
dc.date.available
2022-02-02T17:06:17Z  
dc.date.issued
2007  
dc.identifier.citation
Koroch, Adolfina; Juliani, Hector Rodolfo; Zygadlo, Julio Alberto; Bioactivity of essential oils and their components; Springer; 2007; 87-115  
dc.identifier.isbn
978-3-540-49338-9  
dc.identifier.uri
http://hdl.handle.net/11336/151184  
dc.description.abstract
Essential oils (EOs) are secondary metabolites that plants usually synthesise for combating infectious or parasitic agents or generate in response to stress conditions. EOs are aromatic components obtained from different plant parts such as flower, buds, seed, leaves and fruits, and they have been employed for a long time in different industries, mainly in perfumes (fragrances and aftershaves), in food (as flavouring and preservatives) and in pharmaceuticals (therapeutic action). Ten major EO crops account for 80% of the world market for EOs, the remaining 20% of the world market comprises over 150 crops. The major producers of EOs are developing or emerging countries (Brazil, China, Egypt, India, Mexico, Guatemala and Indonesia), while the major consumers are the industrialised countries (USA, western Europe and Japan). The forecasted annual growth of EO markets of around 4% is thus generating new commercial opportunities for the developing world. The large volumes of EOs produced worldwide and the limited number of species in the world trade show the economic potential of EO plants as new crops . The commercialisation of EOs can be targeted around their bioactivity, and in this context the discovery of new uses and applications of EOs will further drive the research and development process . EOs with promising activities are thus reviewed in the present work  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ESSENTIAL OILS  
dc.subject
INSECTICIDES  
dc.subject
ANTIMICROBIALS  
dc.subject
PRESERVATIVES  
dc.subject.classification
Otras Ciencias Agrícolas  
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Otras Ciencias Agrícolas  
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CIENCIAS AGRÍCOLAS  
dc.title
Bioactivity of essential oils and their components  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2021-11-15T17:00:03Z  
dc.journal.pagination
87-115  
dc.journal.pais
Alemania  
dc.journal.ciudad
Hannover  
dc.description.fil
Fil: Koroch, Adolfina. Rutgers University; Estados Unidos  
dc.description.fil
Fil: Juliani, Hector Rodolfo. Rutgers University; Estados Unidos  
dc.description.fil
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/chapter/10.1007/978-3-540-49339-6_5  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/978-3-540-49339-6_5  
dc.conicet.paginas
629  
dc.source.titulo
Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability