The need for new antimicrobials to control microorganisms in foods has driven the research
into natural products and, over the last few years, hydrosols have emerged as potential …

The in vitro antibacterial activity of the hydrosols of (distilled spice water) sixteen spices
(anise, basil, cumin, dalamagia sage, dill, fennel, laurel, mint, oregano, pickling herb …

Hydrolates, are by-products of the hydrodistillation of plants. They consist of the distillation
water in which very small amounts of essential oils remain dispersed. Hydrosols are widely …

Hydrolates obtained via the hydrodistillation and steam distillation of Lavandula angustifolia
Mill., Syzygium aromaticum L., Foeniculum vulgare Mill., and Laurus nobilis L. were …

An hydrolate (also known as hydrosol, floral water, aromatic water, or herbal water) is a
distillate which is a product of condensation obtained after an essential oil distillation …

Among the top five human infections requiring medical treatment is dermatitis. Treatment of
bacterial and fungal skin infections is usually based on antibiotic therapy, which is often …

Algae are a valuable and never-failing source of bioactive compounds. The increasing
efforts to use ingredients that are as natural as possible in the formulation of innovative …

Meat and meat products are perishable products that require the use additives to prevent the
spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products …

Hydrocolloids or gums are a diverse group of long chain polymers characterized by their
property of forming viscous dispersions and/or gels when dispersed in water. These …

Hydrocolloids are among the most commonly used ingredients in the food industry. They
function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents …