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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| Main Author | |
|---|---|
| Format | eBook Book |
| Language | English |
| Published |
Chichester
John Wiley & Sons
2017
Wiley Blackwell Wiley John Wiley & Sons, Incorporated Wiley-Blackwell |
| Edition | 2 |
| Series | Institute of food technologists series |
| Subjects | |
| Online Access | Get full text |
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| Abstract | 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. |
|---|---|
| AbstractList | 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. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat 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. * Unique coverage of natural flavors and natural colorants in the same volume * Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) * Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat 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. |
| Author | Attokaran, Mathew |
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| ContentType | eBook Book |
| Copyright | 2017 |
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| Edition | 2 2nd edition. Second edition. |
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| Notes | Includes bibliographical references and indexes Previous ed.: 2011 |
| OCLC | 968731340 |
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| PublicationDate | 2017 2017-02-13 2017-01-03 |
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| PublicationDecade | 2010 |
| PublicationPlace | Chichester |
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| PublicationSeriesTitle | Institute of food technologists series |
| PublicationYear | 2017 |
| Publisher | John Wiley & Sons Wiley Blackwell Wiley John Wiley & Sons, Incorporated Wiley-Blackwell |
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| Snippet | 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... |
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| SubjectTerms | Coloring matter in food Flavoring essences Food Science Manufacture & Processing Natural foods Technology & engineering -- Food science |
| TableOfContents | Title Page
Preface
Table of Contents
Part I. General
1. Analytical Considerations
2. Flavors
3. Spices
4. Essential Oils
5. Food Colors
6. Preparation of Plant Material for Extraction
7. Methods of Extraction of Essential Oils
8. Solvent Extraction
9. Supercritical Fluid Extraction
10. Homogenization of Extracts
11. Suspension in Solids
12. Deterioration during Storage and Processing
Part II. Individual Flavors and Colorants
13. Ajwain (Bishop's Weed)
14. Allspice (Pimenta)
15. Aniseed
16. Anka Red Fungus
17. Annatto
18. Asafoetida
19. Basil
20. Bay Leaf (Laurel)
21. Beet Root
22. Bergamot Mint
23. Black Cumin
24. Black Pepper
25. Capsicum
26. Caramel
27. Caraway
28. Cardamom
29. Carob Pod
30. Carrot
31. Cassia
32. Celery Seed
33. Chicory
34. Cinnamon
35. Cinnamon Leaf
36. Clove
37. Clove Leaf
38. Coca Leaf
39. Cochineal
40. Cocoa
41. Coffee
42. Colored Vegetables
43. Coriander
44. Coriander Leaf
45. Cumin
46. Curry Leaf
47. Date
48. Davana
49. Dill
50. Fennel
51. Fenugreek
52. Galangal: Greater
53. Galangal: Kaempferia
54. Galangal: Lesser
55. Garcinia Fruit
56. Garlic
57. Ginger
58. Grape
59. Grapefruit
60. Green Leaves
61. Hops
62. Hyssop
63. Japanese Mint
64. Juniper Berry
65. Kokam
66. Kola Nut
67. Large Cardamom
68. Lemon
69. Lemongrass
70. Licorice
71. Lime
72. Long Pepper
73. Lovage
74. Mace
75. Mandarin
76. Marigold
77. Marjoram
78. Mustard
79. Nutmeg
80. Onion
81. Orange
82. Oregano
83. Paprika
84. Parsley
85. Peppermint
86. Red Sandalwood
87. Rosemary
88. Saffron
89. Sage
90. Savory (Sweet Summer)
91. Spearmint
92. Star Anise
93. Stevia
94. Sweet Flag (Calamus)
95. Tamarind
96. Tarragon
97. Tea
98. Thyme
99. Tomato
100. Turmeric
101. Vanilla
Part III. Future Needs
102. Opportunities with Natural Flavors
103. Opportunities with Natural Colorants
Index of Systematic Biological Names
Subject Index
Color Plates Intro -- Title Page -- Table of Contents -- About the Author -- Preface -- Acknowledgments -- Acknowledgments for the Second Edition -- Part I: General -- 1 Analytical Considerations -- Chemical Analysis -- Residue Analysis -- Instrumental Chemical Analysis -- Microbiological Analysis -- Important Agencies -- References -- 2 Flavors -- Sources of Natural Flavors -- Perceptions of Flavor -- 3 Spices -- Spice Oils and Oleoresins -- Reference -- 4 Essential Oils -- References -- 5 Food Colors -- Mechanism of Color Perception -- Food Colors -- Measurement of Color -- 6 Preparation of Plant Material for Extraction -- Drying -- Size Reduction -- References -- 7 Methods of Extraction of Essential Oils -- Size Reduction -- Steam Distillation -- Water Distillation -- Hydro‐diffusion -- Other Methods -- 8 Solvent Extraction -- Reference -- 9 Supercritical Fluid Extraction -- Advantages -- Disadvantages -- 10 Homogenization of Extracts -- Diluents -- Emulsifiers -- Mechanical Homogenizers -- 11 Suspension in Solids -- Plating -- Microencapsulation by Spray Drying -- Spray Drying -- Agglomeration -- 12 Deterioration during Storage and Processing -- Autoxidation -- References -- Part II: Individual Flavors and Colorants -- 13 Ajwain (Bishop's Weed) -- Introduction -- Plant Material -- Essential Oil -- Uses -- References -- 14 Allspice (Pimenta) -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Allspice Leaf Oil -- Identification Numbers -- References -- 15 Aniseed -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- Reference -- 16 Anka Red Fungus -- Introduction -- Microbial Material -- Extractive -- Uses -- References -- 17 Annatto -- Introduction -- Plant Material -- Chemistry -- Extraction -- Methods of Testing -- Uses -- Identification Numbers -- References Introduction Analytical Method -- Identification Numbers -- References -- 61 Hops -- Introduction -- Plant Material -- Varieties -- Bitterness and Aroma -- Essential Oil -- Extract -- Uses -- Identification Numbers -- References -- 62 Hyssop -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 63 Japanese Mint -- Introduction -- Plant Materials -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 64 Juniper Berry -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 65 Kokam -- Introduction -- Plant Material -- Extract -- Uses -- References -- 66 Kola Nut -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- Reference -- 67 Large Cardamom -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- References -- 68 Lemon -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 69 Lemongrass -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- Reference -- 70 Licorice -- Introduction -- Plant Material -- Chemistry -- Extraction -- Analytical Method -- Uses -- Identification Numbers -- References -- 71 Lime -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 72 Long Pepper -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- References -- 73 Lovage -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 74 Mace -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 75 Mandarin -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 76 Marigold 18 Asafoetida -- Introduction -- Plant Material -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 19 Basil -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 20 Bay Leaf (Laurel) -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 21 Beet Root -- Introduction -- Plant Material -- Chemistry -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 22 Bergamot Mint -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 23 Black Cumin -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 24 Black Pepper -- Introduction -- Plant Material -- Chemistry -- White and Green Pepper -- Essential Oil -- Oleoresin -- Method of Testing -- Uses -- Identification Numbers -- References -- 25 Capsicum -- Introduction -- Plant Material -- Chemistry -- Oleoresin -- Analytical Methods -- Uses -- Identification Numbers -- References -- 26 Caramel -- Introduction -- Production Aspects -- Classification -- Uses -- Identification Numbers -- References -- 27 Caraway -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 28 Cardamom -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 29 Carob Pod -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- References -- 30 Carrot -- Introduction -- Plant Material -- Chemistry -- Extractives -- Carrot Seed Oil -- Uses -- Analytical Method -- Identification Numbers -- References -- 31 Cassia -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses Identification Numbers -- References -- 32 Celery Seed -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 33 Chicory -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- References -- 34 Cinnamon -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 35 Cinnamon Leaf -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 36 Clove -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 37 Clove Leaf -- Introduction -- Plant Material -- Uses -- Identification Numbers -- Reference -- 38 Coca Leaf -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- References -- 39 Cochineal -- Introduction -- Living Material -- Extractives -- General Aspects -- Uses -- Analytical Method -- Identification Numbers -- References -- 40 Cocoa -- Introduction -- Plant Material -- Processing -- Extractives -- Uses -- Identification Numbers -- References -- 41 Coffee -- Introduction -- Plant Material -- Processing -- Chemistry -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 42 Colored Vegetables -- Introduction -- Black Carrot -- Red Cabbage -- Red Radish (Button Red Radish) -- Extractives -- Uses -- Analytical Methods -- Identification Numbers -- References -- 43 Coriander -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 44 Coriander Leaf -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 45 Cumin -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses Identification Numbers -- References -- 46 Curry Leaf -- Introduction -- Plant Material -- Essential Oils -- Uses -- References -- 47 Date -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- 48 Davana -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 49 Dill -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 50 Fennel -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 51 Fenugreek -- Introduction -- Plant Material -- Oleoresin -- Uses -- Identification Numbers -- References -- 52 Galangal: Greater -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 53 Galangal: Kaempferia -- Introduction -- Plant Material -- Essential Oil -- Uses -- References -- 54 Galangal: Lesser -- Introduction -- Plant Material -- Essential Oil -- Uses -- References -- 55 Garcinia Fruit -- Introduction -- Plant Material -- Chemistry -- Extract -- Mechanism of Action -- Uses -- References -- 56 Garlic -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 57 Ginger -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Analytical Methods -- Uses -- Identification Numbers -- References -- 58 Grape -- Introduction -- Plant Material -- Chemistry -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 59 Grapefruit -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 60 Green Leaves -- Introduction -- Spinach -- Alfalfa -- Mulberry -- Napier Grass -- Chlorophyll: Chemistry -- Extractives -- Chlorophyllin at Higher Concentration -- Uses |
| Title | Natural Food Flavors and Colorants (2nd Edition) |
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