Del 7 - Handbook of Food Bioengineering

Natural and Artificial Flavoring Agents and Food Dyes

Häftad, Engelska, 2017

Av Alexandru Mihai Grumezescu, Alina Maria Holban

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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 technologies
Includes information on the purification and production processes under various conditions
Presents the latest research to show benefits of using natural additives

Produktinformation

Utgivningsdatum2017-09-18
Mått191 x 235 x 32 mm
Vikt1 160 g
FormatHäftad
SpråkEngelska
SerieHandbook of Food Bioengineering
Antal sidor566
FörlagElsevier Science
ISBN9780128115183

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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 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.

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 Flavoring 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 Colorant Encapsulation Methods: Anthocyanin Plant Pigment