Natural food colorants : science and technology / by Gabriel J. Lauro and Jack Francis.

Author
Lauro, Gabriel J., 1930- [Browse]
Format
Book
Language
English
Εdition
First edition.
Published/​Created
Boca Raton, FL : CRC Press, an imprint of Taylor and Francis, 2000.
Description
1 online resource (349 pages).

Details

Subject(s)
Coloring matter in foodCongresses [Browse]
Content provider
Related name
Author
Series
Summary note
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditions.
Notes
Bibliographic Level Mode of Issuance: Monograph
Source of description
Description based on print version record.
Language note
English
Contents
chapter 1 Carmine -- chapter 2 The Betalains -- chapter 3 Monascus -- chapter 4 Gardenia Yellow -- chapter 5 Paprika -- chapter 6 Annatto -- chapter 7 Lycopene -- chapter 8 Phycobilins -- chapter 9 Turmeric -- chapter 10 Chlorophylls -- chapter 11 Anthocyanins -- chapter 12 Caramel Color -- chapter 13 The Measurement of Color -- chapter 14 Health Aspects of Natural Colors -- chapter 15 Regulations in Europe and Japan.
ISBN
  • 0-429-07911-7
  • 1-4822-7051-X
  • 0-585-36792-2
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. Read more...
Other views
Staff view

Supplementary Information