Natural and Artificial Flavoring Agents and Food Dyes

1. Flavor and Coloring Agents: Health Risks and Potential Problems<br>2. Drying process of food: Fundamental aspects and mathematical modeling<br>3. Comparative Study of Natural and Artificial Flavoring agents and Dyes<br>4. Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food and feed industries<br>5. Binding of food colorants to functional protein Hemoglobin<br>6. Non-conventional yeast-promoted biotransformation for the production of flavor compounds  <br>7. Fruits: A source of polyphenols and health benefits<br>8. LC-MS/MS approach for the identification of unknown degradation products of dyes in beverages<br>9. Case studies in Food Chemistry<br>10. Turmeric: a review of its chemical composition, quality control, bioactivity, pharmaceutical application <br>11. A review of the botany, phytochemical and pharmacological properties of Galangal: greater galangal (Alpinia galanga (L.) Willd.) and lesser galangal (Alpinia officinarum Hance)  <br>12. Coffee beverages and their aroma compounds<br>13. Lycopene: A Natural Red pigment<br>14. Microencapsulation of Color and Flavor in Confectionery Products<br>15. Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment<br>