Natural and artificial flavoring age...
Grumezescu, Alexandru Mihai.

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  • Natural and artificial flavoring agents and food dyes
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Natural and artificial flavoring agents and food dyes/ edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
    其他作者: Grumezescu, Alexandru Mihai.
    出版者: London, United Kingdom :Academic Press, an imprint of Elsevier, : 2018.,
    面頁冊數: 1 online resource (xxiv, 542 p.)
    內容註: 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.
    標題: Food additives. -
    電子資源: https://www.sciencedirect.com/science/book/9780128115183
    ISBN: 9780128112694 (electronic bk.)
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