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.…mehr
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.
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
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
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