Natural Food Flavors and Colorants (2nd Edition)

In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. This book is unique coverage of natural flavors and natural colorants in the same volume. It Includes...

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Bibliographic Details
Main Author Attokaran, Mathew
Format eBook Book
LanguageEnglish
Published Chichester John Wiley & Sons 2017
Wiley Blackwell
Wiley
John Wiley & Sons, Incorporated
Wiley-Blackwell
Edition2
SeriesInstitute of food technologists series
Subjects
Coloring matter in food
Flavoring essences
Food Science
Manufacture & Processing
Natural foods
Technology & engineering > Food science
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Summary:In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. This book is unique coverage of natural flavors and natural colorants in the same volume. It Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex). Also, includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat.
Bibliography:Includes bibliographical references and indexes
Previous ed.: 2011
ISBN:1119114764
9781119114765
9781119114789
1119114780
DOI:10.1002/9781119114796