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

Gosetti, F., Bolfi, B., Mazzucco, E., Manfredi, M., Robotti, E., Marengo, E. (2018). LC-MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages. In Natural and Artificial Flavoring Agents and Food Dyes (pp. 229-260). Elsevier Ltd [10.1016/B978-0-12-811518-3.00008-9].

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

Gosetti, F
;
2018

Abstract

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
Capitolo o saggio
dyes, photodegradation, beverage, unknown degradation product, LC-MS/MS, non-target analysis
English
Natural and Artificial Flavoring Agents and Food Dyes
2018
978-012811518-3
chapter 8
Elsevier Ltd
229
260
Gosetti, F., Bolfi, B., Mazzucco, E., Manfredi, M., Robotti, E., Marengo, E. (2018). LC-MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages. In Natural and Artificial Flavoring Agents and Food Dyes (pp. 229-260). Elsevier Ltd [10.1016/B978-0-12-811518-3.00008-9].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/253236
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