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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xiv 7. Series Preface - p. xvi 8. Preface for Volume 7: Natural and Artificial Flavoring Agents and Food Dyes - p. xx 9. Chapter 1: Flavoring and Coloring Agents: Health Risks and Potential Problems - p. xxiv 10. Chapter 2: Drying Process of Food: Fundamental Aspects and Mathematical Modeling - p. 28 11. Chapter 3: Comparative Study of Natural and Artificial Flavoring Agents and Dyes - p. 82 12. Chapter 4: Microbial Pigments From Bacteria, Yeasts, Fungi, and Microalgae for the Food and Feed Industries - p. 111 13. Chapter 5: Binding of Food Colorants to Functional Protein Hemoglobin - p. 132 14. Chapter 6: Nonconventional Yeast-Promoted Biotransformation for the Production of Flavor Compounds - p. 163 15. Chapter 7: Fruits: A Source of Polyphenols and Health Benefits - p. 187 16. Chapter 8: LC–MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages - p. 227 17. Chapter 9: Computer-Aided Drug Design Studies in Food Chemistry - p. 260 18. Chapter 10: Turmeric: A Review of Its Chemical Composition, Quality Control, Bioactivity, and Pharmaceutical Application - p. 297 19. Chapter 11: A Review of the Botany, Phytochemical, and Pharmacological Properties of Galangal - p. 350 20. Chapter 12: Coffee Beverages and Their Aroma Compounds - p. 396 21. Chapter 13: Lycopene: A Natural Red Pigment - p. 425 22. Chapter 14: Microencapsulation of Color and Flavor in Confectionery Products - p. 456 23. Chapter 15: Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment - p. 494 24. Index - p. 526
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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xiv 7. Series Preface - p. xvi 8. Preface for Volume 7: Natural and Artificial Flavoring Agents and Food Dyes - p. xx 9. Chapter 1: Flavoring and Coloring Agents: Health Risks and Potential Problems - p. xxiv 10. Chapter 2: Drying Process of Food: Fundamental Aspects and Mathematical Modeling - p. 28 11. Chapter 3: Comparative Study of Natural and Artificial Flavoring Agents and Dyes - p. 82 12. Chapter 4: Microbial Pigments From Bacteria, Yeasts, Fungi, and Microalgae for the Food and Feed Industries - p. 111 13. Chapter 5: Binding of Food Colorants to Functional Protein Hemoglobin - p. 132 14. Chapter 6: Nonconventional Yeast-Promoted Biotransformation for the Production of Flavor Compounds - p. 163 15. Chapter 7: Fruits: A Source of Polyphenols and Health Benefits - p. 187 16. Chapter 8: LC–MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages - p. 227 17. Chapter 9: Computer-Aided Drug Design Studies in Food Chemistry - p. 260 18. Chapter 10: Turmeric: A Review of Its Chemical Composition, Quality Control, Bioactivity, and Pharmaceutical Application - p. 297 19. Chapter 11: A Review of the Botany, Phytochemical, and Pharmacological Properties of Galangal - p. 350 20. Chapter 12: Coffee Beverages and Their Aroma Compounds - p. 396 21. Chapter 13: Lycopene: A Natural Red Pigment - p. 425 22. Chapter 14: Microencapsulation of Color and Flavor in Confectionery Products - p. 456 23. Chapter 15: Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment - p. 494 24. Index - p. 526
