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Natural and Artificial Flavoring Agents and Food Dyes

1st Edition, Volume 7 - September 15, 2017

Editors: Alexandru Mihai Grumezescu, Alina Maria Holban

Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 1 5 1 8 - 3
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 1 2 6 9 - 4

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, highlig… Read more

Natural and Artificial Flavoring Agents and Food Dyes

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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.