Natural And Artificial Flavoring Agents And Food Dyes by Alexandru Mihai GrumezescuNatural And Artificial Flavoring Agents And Food Dyes by Alexandru Mihai Grumezescu

Natural And Artificial Flavoring Agents And Food Dyes

byAlexandru Mihai GrumezescuEditorAlina Maria Holban

Paperback | September 18, 2017

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Natural and Artificial Flavoring Agents and Dyes,Volume 7 in theHandbook of Food Bioengineeringseries, 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 technologies
  • Includes information on the purification and production processes under various conditions
  • Presents the latest research to show benefits of using natural additives
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-publishe...
Title:Natural And Artificial Flavoring Agents And Food DyesFormat:PaperbackDimensions:566 pages, 8.75 × 6.35 × 0.68 inPublished:September 18, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128115181

ISBN - 13:9780128115183


Table of Contents

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