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...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Grumezescu, Alexandru Mihai (Editor), Holban, Alina Maria (Editor)
Format:	eBook
Language:	English
Published:	London, United Kingdom : Academic Press, an imprint of Elsevier, [2018]
Series:	Handbook of food bioengineering ; v. 7.
Subjects:	Food additives. Aliments > Additifs. TECHNOLOGY & ENGINEERING > Food Science. Food additives Electronic books.
Online Access:	Connect to the full text of this electronic book