Although spices have been important for centuries in food preparation throughout the world,
patterns of spice use differ considerably among cultures and countries. What factors underlie …

The use of in-feed antibiotics has until now been the main strategy for controlling Clostridium
perfringens-associated necrotic enteritis in poultry. But approvals for the inclusion of non …

The number of methods to measure the antioxidants in botanicals, foods, nutraceuticals and
other dietary supplements has increased considerably in the last decade. Clove oil is …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

Supercritical fluid extraction (SFE) of essential oil from clove buds with CO2 was explored.
The effect of different parameters, such as temperature (30° C, 40° C, 50° C), pressure …

The effect of 2 different blends of essential oils on Clostridium perfringens (Cp) in the
intestine and feces of broiler chickens was tested in 6 field trials for each blend. One …

The anaesthetic effects of clove‐oil‐derived eugenol were studied in juvenile rainbow trout,
Oncorhynchus mykiss (Walbaum). Acute lethality and the effects of multiple exposures to …

The only anesthetic registered in North America for use in fisheries science is 3-
aminobenzoic acid ethyl ester methanesulfate (tricaine or MS-222). Although MS-222 is a …

Many of the spices and herbs used today have been valued for their antimicrobial effects
and medicinal powers in addition to their flavor and fragrance qualities. Most of the …

Atlantic salmon (Salmo salar L.) smolts (45 g) in freshwater (5.4° C) were exposed to water
containing different concentrations of metomidate from 0 to 10 mg l− 1, clove oil (eugenol) …