Handbook of Food Bioengineering, Volume 7 : Natural and Artificial Flavoring Agents and Food Dyes

basic processes and also the up-to-date innovations in the field. Although the series is mainly dedicated to the engineering, research, and biotechnological sectors, a wide audience could benefit from this impressive and updated information on the food industry. This is because of the overall style of the book, outstanding authors of the chapters, numerous illustrations, images, and well-structured chapters, which are easy to understand. Nonetheless, the most novel approaches and technologies could be of a great relevance for researchers and engineers working in the field of bioengineering. Current approaches, regulations, safety issues, and the perspective of innovative applications are highlighted and thoroughly dissected in this series. This work comes as a useful tool to understand where we are and where we are heading to in the food industry, while being amazed by the great variety of approaches and innovations, which constantly changes the idea of the "food of the future. Cover -- Title page -- Copyright page -- Contents -- List of Contributors -- 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 -- 1 - Introduction -- 1.1 - Flavor and Coloring Agents -- 1.2 - Flavors and Colors: A Recent Consequence -- 1.3 - Flavors and Colors: Natural Versus Artificial -- 2 - Implications of Flavoring and Coloring Agents -- 2.1 - Food Industry -- 2.2 - Pharmaceutical and Cosmetic Industries -- 3 - Flavoring Agents -- 3.1 - Natural Flavoring Agents -- 3.1.1 - Chlorogenic acids -- 3.1.2 - Paprika -- 3.1.3 - Vanilla extract -- 3.1.4 - Butter flavor -- 3.2 - Artificial Flavoring Agents -- 3.2.1 - Sodium nitrate -- 3.2.2 - Artificial vanilla -- 3.3 - Flavor-Enhancing Agents -- 3.3.1 - Monosodium glutamate -- 3.3.2 - Hydrolyzed vegetable protein -- 3.3.3 - Highly concentrated fructose corn syrup -- 3.3.4 - Hydrolyzed proteins -- 3.3.5 - Artificial sweeteners -- 3.3.6 - GMP and INP -- 4 - Coloring Agents -- 4.1 - Natural Dyes -- 4.1.1 - Carotenoids -- 4.1.2 - Carthamin -- 4.1.3 - Strawberry -- 4.1.4 - Anthocyanins -- 4.1.5 - Betalains -- 4.1.6 - Phenolic compounds -- 4.1.7 - Chlorophylls -- 4.1.8 - Curcumin -- 4.1.9 - Cochineal extract -- 4.1.10 - Myoglobin -- 4.1.11 - Caramel -- 4.2 - Artificial Dyes -- 4.2.1 - Tartrazine -- 4.2.2 - Quinolone yellow -- 4.2.3 - Azorubine -- 4.2.4 - Sunset yellow -- 4.2.5 - Allura red -- 4.2.6 - Erythrosine -- 4.2.7 - Brilliant blue -- 4.2.8 - Brilliant black -- 4.2.9 - Fast green -- 4.2.10 - Nitrates and nitrites -- 5 - Regulatory Organizations for Food Flavors and Colors -- 6 - Common Health Effects of Flavoring and Coloring Agents -- 6.1 - Therapeutic Potential -- 6.2 - Toxicity Profiles -- 6.2.1 - Attention deficit hyperactivity disorder -- 6.2.2 - Carcinogenicity

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.

• 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

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 higher quality, safer and more economical foods