Natural and Artificial Flavoring Agents and Food Dyes

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Natural and Artificial Flavoring Agents and Food Dyes is written by Alexandru Mihai Grumezescu and published by Academic Press. It's available with International Standard Book Number or ISBN identification 0128112697 (ISBN 10) and 9780128112694 (ISBN 13).

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