Natural and Artificial Flavoring Agents and Food Dyes, 1st Edition

  • Volume 7
  • Alexandru Grumezescu
  • Alina Maria Holban
  • Published By:
  • ISBN-10: 0128112697
  • ISBN-13: 9780128112694
  • DDC: 664.5
  • Grade Level Range: College Freshman - College Senior
  • 566 Pages | eBook
  • Original Copyright 2018 | Published/Released June 2018
  • This publication's content originally published in print form: 2018

  • Price:  Sign in for price



This volume 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.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
List of Contributors.
Series Preface.
Preface for Volume 7: Natural and Artificial Flavoring Agents and Food Dyes.
1: Flavoring 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: Nonconventional 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: Computer-Aided Drug Design Studies in Food Chemistry.
10: Turmeric: A Review of Its Chemical Composition, Quality Control, Bioactivity, and Pharmaceutical Application.
11: A Review of the Botany, Phytochemical, and Pharmacological Properties of Galangal.
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.