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Natural and Artificial Flavoring Agents and Food Dyes

HB OF FOOD BIOENGINEERING: NAT ART FLAVRNG FOOD DYES V7

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Volume

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

<P>This volume 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.</P>

COLFR

COLSO

COLJR

COLSR

College Freshman

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Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
List of Contributors.
Foreword.
Series Preface.
Preface for Volume 7: Natural and Artificial Flavoring Agents and Food Dyes.
1: Flavoring 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: Nonconventional Yeast-Promoted Biotransformation for the Production of Flavor Compounds.
7: Fruits: A Source of Polyphenols and Health Benefits.
8: LC&#x2013;MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages.
9: Computer-Aided Drug Design Studies in Food Chemistry.
10: Turmeric: A Review of Its Chemical Composition, Quality Control, Bioactivity, and Pharmaceutical Application.
11: A Review of the Botany, Phytochemical, and Pharmacological Properties of Galangal.
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.
Index.

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Natural and Artificial Flavoring Agents and Food Dyes