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Princeton University Library Catalog
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Natural food colorants : science and technology / edited by Gabriel J. Lauro, F. Jack Francis.
Format
Book
Language
English
Published/Created
New York : Marcel Dekker, 2000.
Description
1 online resource (viii, 336 pages) : illustrations
Availability
Available Online
Taylor & Francis eBooks Complete
SCI-TECHnetBASE
Details
Subject(s)
Coloring matter in food
—
Congresses
[Browse]
Related name
Institute of Food Technologists. Continuing Education Committee
[Browse]
Basic Symposium on Natural Colorants (1999)
[Browse]
Lauro, Gabriel J., 1930-
[Browse]
Francis, F. J. (Frederick John), 1921-2009
[Browse]
Series
IFT basic symposium series ; 14.
[More in this series]
IFT basic symposium series ; 14
[More in this series]
Notes
Proceedings of Basic Symposium on Natural Colorants, sponsored by Institute of Food Technologists' Continuing Education Committee, July 23-24, 1999.
Source of description
Print version record.
Contents
Carmine / Jose Schul
The Betalains / Joachim H. von Elbe, I.L. Goldman
Monascus / Richard E. Mudgett
Gardenia Yellow / Yoshiaki Kato
Paprika / Carol L. Locey, James A. Guzinski
Annatto / Luis W. Levy, Diana M. Rivadeneira
Lycopene / Minhthy L. Nguyen, Steven J. Schwartz
Phycobilins / Jennifer D. Houghton
Turmeric / Ron Buescher, Luoqing Yang
Chlorophylls / George A.F. Hendry
Anthocyanins / Ronald E. Wrolstad
Caramel Color / William Kamuf, Alexander Nixon, Owen Parker
The Measurement of Color / Kevin Loughrey
Health Aspects of Natural Colors / G. Mazza
Regulations in Europe and Japan / Bruce S. Henry.
Show 12 more Contents items
ISBN
0585367922 ((electronic bk.))
9780585367927 ((electronic bk.))
OCLC
47010272
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
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Natural food colorants : science and technology / by Gabriel J. Lauro and Jack Francis.
id
99125108118006421