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Natural and artificial flavoring age...

Grumezescu, Alexandru Mihai.

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Natural and artificial flavoring agents and food dyes

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Natural and artificial flavoring agents and food dyes/ edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
其他作者:	Grumezescu, Alexandru Mihai.
出版者:	London, United Kingdom :Academic Press, an imprint of Elsevier, : 2018.,
面頁冊數:	1 online resource (xxiv, 542 p.)
內容註:	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.
標題:	Food additives. -
電子資源:	https://www.sciencedirect.com/science/book/9780128115183
ISBN:	9780128112694 (electronic bk.)

Natural and artificial flavoring agents and food dyes
Natural and artificial flavoring agents and food dyes[electronic resource] /edited by Alexandru Mihai Grumezescu, Alina Maria Holban. - London, United Kingdom :Academic Press, an imprint of Elsevier,2018. - 1 online resource (xxiv, 542 p.) - Handbook of food bioengineering ;volume 7. - Handbook of food bioengineering ;v. 7..

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.

ISBN: 9780128112694 (electronic bk.)Subjects--Topical Terms:

660738
Food additives.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP418

Dewey Class. No.: 664.5

Natural and artificial flavoring agents and food dyes
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245 0 0 $a Natural and artificial flavoring agents and food dyes $h [electronic resource] / $c edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
260 $a London, United Kingdom : $b Academic Press, an imprint of Elsevier, $c 2018.
300 $a 1 online resource (xxiv, 542 p.)
490 1 $a Handbook of food bioengineering ; $v volume 7
505 0 $a 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.
650 0 $a Food additives. $3 660738
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Grumezescu, Alexandru Mihai. $3 3235233
700 1 $a Holban, Alina Maria. $3 3235409
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856 4 0 $u https://www.sciencedirect.com/science/book/9780128115183