Natural and Artificial Flavoring Agents and Food Dyes

Volume 7
Herausgeber: Grumezescu, Alexandru Mihai; Holban, Alina Maria

• Broschiertes Buch

Produktbeschreibung

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer.

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Produktdetails

• Handbook of Food Bioengineering
• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 566
• Erscheinungstermin: 18. September 2017
• Englisch
• Abmessung: 235mm x 191mm x 32mm
• Gewicht: 1138g
• ISBN-13: 9780128115183
• ISBN-10: 0128115181
• Artikelnr.: 48766827

Inhaltsangabe

1. Flavor and Coloring Agents: Health Risks and Potential Problems
2. Drying process of food: Fundamental aspects and mathematical modeling
3. Comparative Study of Natural and Artificial Flavoring agents and Dyes
4. Microbial pigments from bacteria, yeasts, fungi, and microalgae for the
food and feed industries
5. Binding of food colorants to functional protein Hemoglobin
6. Non-conventional yeast-promoted biotransformation for the production of
flavor compounds 
7. Fruits: A source of polyphenols and health benefits
8. LC-MS/MS approach for the identification of unknown degradation products
of dyes in beverages
9. Case studies in Food Chemistry
10. Turmeric: a review of its chemical composition, quality control,
bioactivity, pharmaceutical application
11. A review of the botany, phytochemical and pharmacological properties of
Galangal: greater galangal (Alpinia galanga (L.) Willd.) and lesser
galangal (Alpinia officinarum Hance) 
12. Coffee beverages and their aroma compounds
13. Lycopene: A Natural Red pigment
14. Microencapsulation of Color and Flavor in Confectionery Products
15. Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant
Pigment