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Description

Natural Food Flavors and Colorants
SECOND EDITION
The market for fully natural food products continues to grow, and is the driving force behind the increased interest in food additives derived from biological sources. In this book the author utilizes his over 50 years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide to natural food flavors and colors.
This Second Edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with matters concerning analysis, general properties, and techniques. The regulatory information on synthetic colors in food will be particularly useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and includes all the relevant recent developments since the publication of the First Edition. Both researchers and manufacturers will find the FCC description of many products and the Identification Numbers of regulatory bodies most valuable. Part III examines the future prospects for research workers and manufacturers.
Finally, a well prepared Index will be of immense value to readers to access a quick explanation and understanding of the various compounds, techniques, and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators, and food manufacturers.
Pages
416 pages
Collection
Institute of Food Technologists Series
Parution
2017-01-03
Marque
Wiley-Blackwell
EAN papier
9781119114765
EAN PDF
9781119114772
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
416
Taille du fichier
17295 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
204,62 €
EAN EPUB
9781119114789
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
416
Taille du fichier
9574 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
204,62 €

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