Natural and Artificial Flavoring Agents and Food Dyes

Natural and Artificial Flavoring Agents and Food Dyes

1st Edition - September 15, 2017

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  • Editors: Alexandru Grumezescu, Alina Maria Holban
  • eBook ISBN: 9780128112694
  • Paperback ISBN: 9780128115183

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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.

Key Features

  • Explores the most common natural compounds and how to utilize them with cutting edge technologies
  • Includes information on the purification and production processes under various conditions
  • Presents the latest research to show benefits of using natural additives


Food Science researchers, academic staff, undergraduate and postgraduate students, professional organizations, food industry sector, ecological domain, pharmaceutical companies (secondary), food engineering and innovative companies, technological sector

Table of Contents

  • 1. Flavor and Coloring Agents: Health Risks and Potential Problems
      Arunachalam Muthuraman and Muthusamy Ramesh
    2. Drying process of food: Fundamental aspects and mathematical modeling
      Lyes Bennamoun and Jie Li
    3. Comparative Study of Natural and Artificial Flavoring agents and Dyes
      Padmavathi Tallapragada and Rashmi Dikshit
    4. Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food and feed industries
      Laurent Dufosse
    5. Binding of food colorants to functional protein Hemoglobin
      Gopinatha Suresh Kumar and Anirban Basu
    6. Non-conventional yeast-promoted biotransformation for the production of flavor compounds 
      Luca Forti, Maria Rita Cramarossa, Sara Filippucci, Giorgia Tasselli, Benedetta Turchetti, Pietro Buzzini
    7. Fruits: A source of polyphenols and health benefits
      Edith Ponce and Mariel Calderon 
    8. LC-MS/MS approach for the identification of unknown degradation products of dyes in beverages
      Fabio Gosetti, Bianca Bolfi, Eleonora Mazzucco, Marcello Manfredi, Elisa Robotti, Emilio Marengo
    9. Case studies in Food Chemistry
      Luciana Scotti, Francisco J.B. Mendonça Júnior, Hamilton Mitsugu Ishiki ; Frederico Fávaro   Ribeiro; Marcelo Cavalcante Duarte; Gracielle Silva Santana; Tiago Branquinho Oliveira,   Margareth de Fátima Formiga Melo Diniz; Lucindo J. Quintans-Júnior , Marcus T. Scotti
    10. Turmeric: a review of its chemical composition, quality control, bioactivity, pharmaceutical application
      Fan-Cheng Meng, Yan-Qing Zhou, Dai Ren, Ting Li, Jin-Jian Lu, Ruibing Wang, Chunming Wang, Li-  Gen Lin, Xiao-Qi Zhang, Wen-Cai Ye, Qing-Wen Zhang
    11. A review of the botany, phytochemical and pharmacological properties of Galangal: greater galangal (Alpinia galanga (L.) Willd.) and lesser galangal (Alpinia officinarum Hance) 
      Yan-Qing Zhou, Hui Liu, Mu-Xue He, Ruibing Wang, Qing-Qian Zeng, Ying Wang, Wen-Cai Ye, Qing-  Wen Zhang
    12. Coffee beverages and their aroma compounds
      Aline T. Toci and Maria Valnice Z. Boldrin
    13. Lycopene:A Natural Red pigment
      Rahul C. Ranveer
    14. Microencapsulation of Color and Flavor in Confectionery Products
      Roungdao Klinjanpo and Wunwisa Krasaekoopt
    15. Advanced Natural Food Colourant Encapsulation Methods: Anthocyanin Plant Pigment
      Ida Idayu Muhamad, Yanti Maslina Mohd Jusoh, Norazlina Mohd Nawi, Azni A.Aziz, Alyani Mohd   Padzil, Hong Li Lian


Product details

  • No. of pages: 566
  • Language: English
  • Copyright: © Academic Press 2017
  • Published: September 15, 2017
  • Imprint: Academic Press
  • eBook ISBN: 9780128112694
  • Paperback ISBN: 9780128115183

About the Editors

Alexandru Grumezescu

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.

Affiliations and Expertise

Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania

Alina Maria Holban

Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

Affiliations and Expertise

Botany and Microbiology Department, Faculty of Biology, University of Bucharest, Romania

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