(PDF) Natural and Artificial Flavoring Agents and Food Dyes By Alexandru Mihai Grumezescu

This is the PDF eBook version for Natural and Artificial Flavoring Agents and Food Dyes By Alexandru Mihai Grumezescu, Alina Maria Holban

Table of Contents

Foreword
Series Preface
Preface for Volume 7: Natural and Artificial Flavoring Agents and Food Dyes
Chapter 1: Flavoring and Coloring Agents: Health Risks and Potential Problems
Abstract
1. Introduction
2. Implications of Flavoring and Coloring Agents
3. Flavoring Agents
4. Coloring Agents
5. Regulatory Organizations for Food Flavors and Colors
6. Common Health Effects of Flavoring and Coloring Agents
7. Safety Precautions and Future Perspectives
8. Conclusions
Acknowledgments
Chapter 2: Drying Process of Food: Fundamental Aspects and Mathematical Modeling
Abstract
1. Basis of Food Drying
2. Mathematical Modeling and Simulation of Drying Process
3. Concluding Remarks
Chapter 3: Comparative Study of Natural and Artificial Flavoring Agents and Dyes
Abstract
1. Introduction
2. Color and Colorants
3. History of Colorants
4. Types of Colors
5. Legislation and Regulation for Natural Colorants and Food Additives
6. Global Market for Food Colorants
7. Natural Colorants Challenges
8. Future Prospects
Chapter 4: Microbial Pigments From Bacteria, Yeasts, Fungi, and Microalgae for the Food and Feed Industries
Abstract
1. Introduction
2. Carotenoids
3. Azaphilones
4. Anthraquinones
5. Phycobiliproteins
6. Conclusions
Chapter 5: Binding of Food Colorants to Functional Protein Hemoglobin
Abstract
1. Introduction
2. Materials
3. Methods
Acknowledgments
Chapter 6: Nonconventional Yeast-Promoted Biotransformation for the Production of Flavor Compounds
Abstract
1. Introduction
2. Biocatalytic Production of Flavors by NCYs
3. Conclusions
Chapter 7: Fruits: A Source of Polyphenols and Health Benefits
Abstract
1. Oxidative Stress and Its Relation With Diseases
2. Functional Products and Nutraceuticals
3. Polyphenols
4. Conclusions
Chapter 8: LC–MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages
Abstract
1. Introduction
2. Food Safety and Legislation
3. Main Processes of Dye Degradation in Beverages
4. LC–MS/MS Approaches for the Identification of Knowns and Unknowns
5. Strategy for the Identification of Dye Degradation Products in Beverages Subjected to Photoirradiation
6. Conclusions
Chapter 9: Computer-Aided Drug Design Studies in Food Chemistry
Abstract
1. Introduction
2. QSAR
3. Molecular Docking
4. Chemometrics in Food Science and Food Informatics
5. Conclusions
Acknowledgments
Conflicts of Interest
Chapter 10: Turmeric: A Review of Its Chemical Composition, Quality Control, Bioactivity, and Pharmaceutical Application
Abstract
1. Introduction
2. Phytochemical Investigation
3. Quality Control of Turmeric
4. Pharmacological Activities
5. Pharmaceutical Research
6. Conclusions
Acknowledgments
Chapter 11: A Review of the Botany, Phytochemical, and Pharmacological Properties of Galangal
Abstract
1. Introduction
2. Botanical Description
3. Adulterant and Authentication
4. Phytochemistry
5. Biological Activities
Acknowledgments
Chapter 12: Coffee Beverages and Their Aroma Compounds
Abstract
1. Introduction
2. Perception of Odors
3. Identification of Coffee Aroma
4. Impact Aromatic Compounds in Coffee and Influence of Drink Preparation Method
5. Final Considerations
Chapter 13: Lycopene: A Natural Red Pigment
Abstract
1. Introduction
2. Lycopene
3. Extraction of Natural Pigments
4. Determination of Lycopene
5. Purification Techniques
6. Stability of Lycopene
7. Health Benefits of Lycopene
Chapter 14: Microencapsulation of Color and Flavor in Confectionery Products
Abstract
1. Introduction
2. Sugar Confectionery Products
3. Composition of Sugar Confectionery
4. Microencapsulation Techniques
5. Application of Microencapsulation in Confectionery Products
6. Future Trends
Chapter 15: Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment
Abstract
1. Colorants
2. Anthocyanin and Its Chemical Structure
3. Extraction and Encapsulation Methods of Anthocyanins
4. Stability of Anthocyanins
5. Anthocyanins Application in Food Systems
6. Summary
Index