Natural and Artificial Flavoring Agents and Food Dyes
| By: | null |
| Publisher: | Elsevier S & T |
| Print ISBN: | 9780128112687 |
| eText ISBN: | 9780128112694 |
| Edition: | 0 |
| Copyright: | 2018 |
| Format: | Reflowable |
eBook Features
Instant Access
Purchase and read your book immediately
Read Offline
Access your eTextbook anytime and anywhere
Study Tools
Built-in study tools like highlights and more
Read Aloud
Listen and follow along as Bookshelf reads to you
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.
- Explores the most common natural compounds and how to utilize them with cutting edge technologies
- Includes information on the purification and production processes under various conditions
- Presents the latest research to show benefits of using natural additives