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Natural and artificial flavoring agents and food dyes

Author: Alexandru Mihai Grumezescu; Alina Maria Holban
Publisher: London, United Kingdom : Academic Press, an imprint of Elsevier [2018] ©2018
Series: Handbook of food bioengineering, v. 7.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This book examines the use of natural vs. artificial food dyes and flavors, and discusses the newest production and purification methods, recent trends, and benefits of natural agents. Also describes the production of natural flavoring agents and dyes by plants, microorganisms and animals to produce higher quality, safer and more economical foods.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Natural and artificial flavoring agents and food dyes.
London : Academic Press, an imprint of Elsevier, [2018]
(DLC) 2017936540
(OCoLC)1010502753
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alexandru Mihai Grumezescu; Alina Maria Holban
ISBN: 9780128112694 0128112697
OCLC Number: 1004271372
Description: 1 online resource (xxiv, 542 pages) : illustrations (some color).
Contents: Ch. 1. Flavoring and coloring agents : health risks and potential problems / Muthusamy Ramesh, Arunachalam Muthuraman --
ch. 2. Drying process of food : fundamental aspects and mathematical modeling / Lyes Bennamoun, Jie Li --
ch. 3. Comparative study of natural and artificial flavoring agents and dyes / Rashmi Dikshit, Padmavathi Tallapragada --
ch. 4. Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food and feed industries / Laurent Dufosse --
ch. 5. Binding of food colorants to functional protein hemoglobin / Anirban Basu, Gopinatha S. Kumar --
ch. 6. Nonconventional yeast-promoted biotransformation for the production of flavor compounds / Luca Forti [and five others] --
ch. 7. Fruits : a source of polyphenols and health benefits / Mariel Calderon-Oliver, Edith Ponce-Alquicira --
ch. 8. LC-MS/MS approach for the identification of unknown degradation products of dyes in beverages / Fabio Gosetti [and five others] --
ch. 9. Computer-aided drug design studies in food chemistry / Luciana Scotti [and nine others] --
ch. 10. Turmeric : a review of its chemical composition, quality control, bioactivity, and pharmaceutical application / Fan-Cheng Meng [and eight others] --
ch. 11. A review of the botany, phytochemical, and pharmacological properties of galangal / Yan-Qing Zhou [and seven others] --
ch. 12. Coffee beverages and their aroma compounds / Aline T. Toci, Maria V.Z. Boldrin --
ch. 13. Lycopene : a natural red pigment / Rahul C. Ranveer --
ch. 14. Microencapsulation of color and flavor in confectionery products / Roungdao Klinjapo, Wunwisa Krasaekoopt --
ch. 15. Advanced natural food colorant encapsulation methods : anthocyanin plant pigment / Ida I. Muhamad [and five others].
Series Title: Handbook of food bioengineering, v. 7.
Responsibility: edited by Alexandru Mihai Grumezescu, Alina Maria Holban.

Abstract:

This book examines the use of natural vs. artificial food dyes and flavors, and discusses the newest production and purification methods, recent trends, and benefits of natural agents. Also describes the production of natural flavoring agents and dyes by plants, microorganisms and animals to produce higher quality, safer and more economical foods.

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