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Natural Food Colorants - Science and Technology

Edited by Gabriel J Lauro and F Jack Francis 
Marcel Dekker  2000  



Hardcover  344 pages, illustrated  ISBN 9780824704216      £145.00
This book focuses on the preparation, structure, chemistry, functional properties, stability, handling, and applications of naturally derived colorants approved for use in food products in the United States, Europe and Asia. It presents studies that have investigated the impact of natural colorants on the risk of heart disease as well as specific types of cancer and other similar conditions.

Contents

  • carmine;
  • betalains;
  • monascus;
  • gardenia yellow;
  • paprika;
  • annatto;
  • lycopene;
  • phycobilins;
  • turmeric;
  • chlorophylls;
  • anthocyanins;
  • caramel colour;
  • colour measurement;
  • health aspects;
To find similar publications, click on a keyword below:
Marcel Dekker : biochemistry : bioproducts : botanicals : colours : food & beverage products : food ingredients : food science : horticulture : microbiology : nutrition, human : process engineering : speciality chemicals : toxicology

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