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Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food;

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Pigments from Microalgae Handbook

The Pigments from Microalgae Handbook presents the current state of knowledge on pigment production using microalgae-based processes, and;

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Natural Colorants for Food and Nutraceutical Uses

then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and;

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Natural and Artificial Flavoring Agents and Food Dyes

most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies;

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Colour Additives for Foods and Beverages

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Food Colorants

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional;

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Ethnic Fermented Foods and Beverages of India

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food;

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Cambridge Texts in Chemistry and Biochemistry

In the natural world colour is obvious and its importance in advertising the presence of flowers to pollinators and in camouflage is well;

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Brazilian Medicinal Plants

from Brazilian medicinal plants and focuses on various aspects of the field. The authors describe the key natural products and their extracts;

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Brazilian Medicinal Plants

from Brazilian medicinal plants and focuses on various aspects of the field. The authors describe the key natural products and their extracts;

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Membranes for Food Applications

processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.;

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Natural Beverages: Volume 13

landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and 'natural' ingredients;

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Production and Management of Beverages

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science;

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Food Processing, Biochemistry and Agriculture

processing of food crops have been elucidated. The production and processing of dry cereals, legumes, livestock products, soft and natural beverages;

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Essence Of Gastronomy

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Value-Added Ingredients and Enrichments of Beverages

explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included;

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Trends in Beverage Packaging

detection of food borne pathogens Presents the most up-to-date information on innovations in smart packaging and sensors for the beverages;

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Plant-Based Natural Products

environmental areas. Plant based natural products and their derivatives have strong influence on our everyday lives. They are needed for many;

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Handbook of Functional Beverages and Human Health

chocolate. Section V is on dairy and soy beverages, while Section VI is on alcoholic beverages (wine) and water (maple water). Finally, Section VII;

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Functional and Medicinal Beverages: Volume 11

Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the;

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Innovations in Technologies for Fermented Food and Beverage Industries

in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Handbook of Fermented Food and Beverage Technology Two Volume Set

: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and;

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Handbook of Plant-Based Fermented Food and Beverage Technology

then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and;

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