+353-1-416-8900REST OF WORLD
+44-20-3973-8888REST OF WORLD
1-917-300-0470EAST COAST U.S
1-800-526-8630U.S. (TOLL FREE)


Natural and Artificial Flavoring Agents and Food Dyes. Handbook of Food Bioengineering Volume 7

  • ID: 4226460
  • Book
  • September 2017
  • Elsevier Science and Technology

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.

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

Note: Product cover images may vary from those shown
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
Note: Product cover images may vary from those shown
Alexandru Mihai Grumezescu Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania.

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.
Alina Maria Holban Botany and Microbiology Department, Faculty of Biology, University of Bucharest, Romania.

Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
Note: Product cover images may vary from those shown