{"product_id":"natural-and-artificial-flavoring-agents-and-food-dyes-paperback-9780128115183","title":"Natural and Artificial Flavoring Agents and Food Dyes (Paperback) 9780128115183","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eNatural and Artificial Flavoring Agents and Food Dyes\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eExamines the most recent trends and benefits of using natural vs. artificial agents in the production of foods and beverages\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAlexandru Mihai Grumezescu (Edited by), Alina Maria Holban (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128115183\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 18 September 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e566 pages\u003cbr\u003e23.4 x 19 x 3.5 cm, 1.16 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eApprox.542 pages\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e1. Flavor and Coloring Agents: Health Risks and Potential Problems\u003cbr\u003e2. Drying process of food: Fundamental aspects and mathematical modeling\u003cbr\u003e3. Comparative Study of Natural and Artificial Flavoring agents and Dyes\u003cbr\u003e4. Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food and feed industries\u003cbr\u003e5. Binding of food colorants to functional protein Hemoglobin\u003cbr\u003e6. Non-conventional yeast-promoted biotransformation for the production of flavor compounds  \u003cbr\u003e7. Fruits: A source of polyphenols and health benefits\u003cbr\u003e8. LC-MS\/MS approach for the identification of unknown degradation products of dyes in beverages\u003cbr\u003e9. Case studies in Food Chemistry\u003cbr\u003e10. Turmeric: a review of its chemical composition, quality control, bioactivity, pharmaceutical application \u003cbr\u003e11. A review of the botany, phytochemical and pharmacological properties of Galangal: greater galangal (Alpinia galanga (L.) Willd.) and lesser galangal (Alpinia officinarum Hance)  \u003cbr\u003e12. Coffee beverages and their aroma compounds\u003cbr\u003e13. Lycopene: A Natural Red pigment\u003cbr\u003e14. Microencapsulation of Color and Flavor in Confectionery Products\u003cbr\u003e15. Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649786892568,"sku":"9780128115183","price":102.79,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128115183.jpg?v=1694103414","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/natural-and-artificial-flavoring-agents-and-food-dyes-paperback-9780128115183","provider":"Freshly Printed Books","version":"1.0","type":"link"}