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

doi:10.1016/B978-0-12-811518-3.00008-9

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

Risultato della ricerca: Capitolo in libro/report/atti di convegno › Contributo in volume (Capitolo o Saggio) › peer review

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.

Lingua originale	Inglese
Titolo della pubblicazione ospite	Natural and Artificial Flavoring Agents and Food Dyes
Editore	Elsevier Ltd.
Pagine	229-260
Numero di pagine	32
ISBN (stampa)	9780128115183
DOI	https://doi.org/10.1016/B978-0-12-811518-3.00008-9
Stato di pubblicazione	Pubblicato - 1 gen 2018

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10.1016/B978-0-12-811518-3.00008-9

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LC-MS/MS Approach for the Identification of Unknown Degradation Products of Dyes in Beverages. / Gosetti, Fabio; Bolfi, Bianca; Mazzucco, Eleonora et al.
Natural and Artificial Flavoring Agents and Food Dyes. Elsevier Ltd., 2018. pag. 229-260.

Risultato della ricerca: Capitolo in libro/report/atti di convegno › Contributo in volume (Capitolo o Saggio) › peer review

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

Abstract

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