Natural and Artificial Flavoring Agents and Food Dyes
Series: Handbook of Food Bioengineering; 7;
- Publisher's listprice EUR 138.00
-
53 902 Ft (51 336 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 5 390 Ft off)
- Discounted price 48 513 Ft (46 202 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
53 902 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Elsevier Science
- Date of Publication 18 September 2017
- ISBN 9780128115183
- Binding Paperback
- No. of pages566 pages
- Size 234x190 mm
- Weight 1160 g
- Language English 0
Categories
Long description:
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.
MoreTable of Contents:
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
