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Natural and Artificial Flavoring Agents and Food Dyes: Volume 7
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Author:
Alexandru Mihai GrumezescuNumber Of Reads:
46
Language:
English
Category:
Natural ScienceSection:
Pages:
568
Quality:
excellent
Views:
448
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Book Description
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.
Alexandru Mihai Grumezescu
Alexandru Mihai Grumezescu received a Ph.D. degree in Chemical Engineering from the University Politehnica of Bucharest, in 2013. His research interests include the synthesis and characterization of biomaterials, nanomaterials, and their application in medicine.
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This book is currently unavailable for publication. We obtained it under a Creative Commons license, but the author or publisher has not granted permission to publish it.
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