國立虎尾科技大學 |

Natural and artificial flavoring agents and food dyes

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Natural and artificial flavoring agents and food dyes/ edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
other author:	Grumezescu, Alexandru Mihai.
Published:	London, United Kingdom :Academic Press, an imprint of Elsevier, : 2018.,
Description:	1 online resource (xxiv, 542 p.)
Subject:	Food additives. -
Online resource:	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. 9..

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:

581221
Food additives.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP418

Dewey Class. No.: 664.5

Natural and artificial flavoring agents and food dyes
LDR:01976cam a2200229 a 4500 001 1096193
006 m o d
007 cr |n|||||||||
008 221229s2018 enka ob 001 0 eng d
020 $a 9780128112694 (electronic bk.)
020 $a 0128112697 (electronic bk.)
020 $a 9780128115183
035 $a 021000350
040 $a Uk $b eng $c Uk
041 0 $a eng
050 4 $a TP418
082 0 4 $a 664.5 $2 23
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 581221
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Grumezescu, Alexandru Mihai. $3 1084455
700 1 $a Holban, Alina Maria. $3 1138710
830 0 $a Handbook of food bioengineering ; $v v. 9. $3 1238862
856 4 0 $u https://www.sciencedirect.com/science/book/9780128115183