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Natural and artificial flavoring agents and food dyes /
This book examines the use of natural vs. artificial food dyes and flavors, and discusses the newest production and purification methods, recent trends, and benefits of natural agents. Also describes the production of natural flavoring agents and dyes by plants, microorganisms and animals to produce...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press, an imprint of Elsevier,
[2018]
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| Colección: | Handbook of food bioengineering ;
v. 7. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | This book examines the use of natural vs. artificial food dyes and flavors, and discusses the newest production and purification methods, recent trends, and benefits of natural agents. Also describes the production of natural flavoring agents and dyes by plants, microorganisms and animals to produce higher quality, safer and more economical foods. |
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| Descripción Física: | 1 online resource (xxiv, 542 pages) : illustrations (some color) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780128112694 0128112697 0128112689 9780128112687 |