Natural and Artificial Flavoring Agents and Food Dyes

Examines the most recent trends and benefits of using natural vs. artificial agents in the production of foods and beverages

Alexandru Mihai Grumezescu (Edited by), Alina Maria Holban (Edited by)

9780128115183

Paperback, published 18 September 2017

566 pages
23.4 x 19 x 3.5 cm, 1.16 kg

Approx.542 pages

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

Subject Areas: Food & beverage technology [TDCT]