Natural and Artificial Flavoring Agents and Food Dyes

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. Explores the most common natural compounds and how to utilize them with cutting edge technologiesIncludes information on the purification and production processes under various conditionsPresents the latest research to show benefits of using natural additives INDICE: 1. Flavor and Coloring Agents: Health Risks and Potential Problems2. Drying process of food: Fundamental aspects and mathematical modeling3. Comparative Study of Natural and Artificial Flavouring agents and Dyes4. Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food and feed industries5. Binding of food colorants to functional protein Hemoglobin6. Non-conventional yeast-promoted biotransformation for the production of flavor compounds  7. Fruits: A source of polyphenols and health benefits8. LC-MS/MS approach for the identification of unknown degradation products of dyes in beverages9. Case studies in Food Chemistry10. 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 compounds13. Lycopene:A Natural Red pigment14. Microencapsulation of Color and Flavor in Confectionery Products15. Advanced Natural Food Colourant Encapsulation Methods: Anthocyanin Plant Pigment

• ISBN: 978-0-12-811518-3
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 562
• Fecha Publicación: 09/10/2017
• Nº Volúmenes: 1
• Idioma: Inglés