Natural and Artificial Flavoring Agents and Food Dyes
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Published By Elsevier

9780128115183
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scholarly journals Nonconventional Yeast-Promoted Biotransformation for the Production of Flavor Compounds

2018 ◽  
pp. 165-187 ◽  
Author(s):  
Luca Forti ◽  
Maria R. Cramarossa ◽  
Sara Filippucci ◽  
Giorgia Tasselli ◽  
Benedetta Turchetti ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Nonconventional Yeast

List of Contributors

2018 ◽  
pp. xiii-xiv
Author(s):  
Azni A. Aziz ◽  
Anirban Basu ◽  
Lyes Bennamoun ◽  
Maria V.Z. Boldrin ◽  
Bianca Bolfi ◽  
...  

LC–MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages

2018 ◽  
pp. 229-260
Author(s):  
Fabio Gosetti ◽  
Bianca Bolfi ◽  
Eleonora Mazzucco ◽  
Marcello Manfredi ◽  
Elisa Robotti ◽  
...  
Keyword(s):  
Degradation Products

Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment

2018 ◽  
pp. 495-526 ◽  
Author(s):  
Ida I. Muhamad ◽  
Yanti M.M. Jusoh ◽  
Norazlina M. Nawi ◽  
Azni A. Aziz ◽  
Alyani M. Padzil ◽  
...  
Keyword(s):  
Natural Food ◽  
Food Colorant ◽  
Plant Pigment ◽  
Encapsulation Methods
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