Essential oils in food processing : chemistry safety and applications Essential oils & their characteristics Extraction methods of essential oils from herbs and spices Identification of essential oil components Chemical composition of essential oils Basic structure nomenclature classification and properties of organic compounds of essential oil Antimicrobial activity of essential oil Bioactivity of essential oils towards fungi and bacteria : mode of action and mathematical tools Antioxidant activity of essential oils in foods Mode of antioxidant action of essential oils Principles of sensory evaluation in foods containing essential oil Global regulation of essential oils Safety evaluation of essential oils