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Natural food flavors and colorants /
"The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. 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 comprehe...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley-Blackwell,
2017.
|
| Edición: | 2nd edition. |
| Colección: | IFT Press series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Attokaran, Mathew, |e author. | |
| 245 | 1 | 0 | |a Natural food flavors and colorants / |c Mathew Attokaran. |
| 250 | |a 2nd edition. | ||
| 264 | 1 | |a Hoboken : |b Wiley-Blackwell, |c 2017. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b n |2 rdamedia | ||
| 338 | |a online resource |b nc |2 rdacarrier | ||
| 490 | 1 | |a IFT Press series | |
| 520 | |a "The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. 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. 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 analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. Finally a well prepared Index will be of immense value to readers for getting 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 manufacturers of food"-- |c Provided by publisher. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record and CIP data provided by publisher. | |
| 505 | 0 | |a General. Analytical Considerations -- Flavors -- Spices -- Essential Oils -- Food Colors -- Preparation of Plant Material for Extraction -- Methods of Extraction of Essential Oils -- Solvent Extraction -- Supercritical Fluid Extraction -- Homogenization of Extracts -- Suspension in Solids -- Deterioration during Storage and Processing -- Individual Flavors and Colorants. Ajwain (Bishop's Weed) -- Allspice (Pimenta) -- Aniseed -- Anka Red Fungus -- Annatto -- Asafoetida -- Basil -- Bay Leaf (Laurel) -- Beet Root -- Bergamot Mint -- Black Cumin -- Black Pepper -- Capsicum -- Caramel -- Caraway -- Cardamom -- Carob Pod -- Carrot -- Cassia -- Celery Seed -- Chicory -- Cinnamon -- Cinnamon Leaf -- Clove -- Clove Leaf -- Coca Leaf -- Cochineal -- Cocoa -- Coffee -- Colored Vegetables -- Coriander -- Coriander Leaf -- Cumin -- Curry Leaf -- Date -- Davana -- Dill -- Fennel -- Fenugreek -- Galangal -- Galangal -- Galangal -- Garcinia Fruit -- Garlic -- Ginger -- Grape -- Grapefruit -- Green Leaves -- Hops -- Hyssop -- Japanese Mint -- Juniper Berry -- Kokam -- Kola Nut -- Large Cardamom -- Lemon -- Lemongrass -- Licorice -- Lime -- Long Pepper -- Lovage -- Mace -- Mandarin -- Marigold -- Marjoram -- Mustard -- Nutmeg -- Onion -- Orange -- Oregano -- Paprika -- Parsley -- Peppermint -- Red Sandalwood -- Rosemary -- Saffron -- Sage -- Savory (Sweet Summer) -- Spearmint -- Star Anise -- Stevia -- Sweet Flag (Calamus) -- Tamarind -- Tarragon -- Tea -- Thyme -- Tomato -- Turmeric -- Vanilla -- Future Needs. Opportunities with Natural Flavors -- Opportunities with Natural Colorants. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Flavoring essences. | |
| 650 | 0 | |a Coloring matter in food. | |
| 650 | 0 | |a Natural foods. | |
| 650 | 2 | |a Flavoring Agents | |
| 650 | 2 | |a Food Coloring Agents | |
| 650 | 6 | |a Aromatisants. | |
| 650 | 6 | |a Colorants dans les aliments. | |
| 650 | 6 | |a Aliments naturels. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Coloring matter in food. |2 fast |0 (OCoLC)fst00868743 | |
| 650 | 7 | |a Flavoring essences. |2 fast |0 (OCoLC)fst00927112 | |
| 650 | 7 | |a Natural foods. |2 fast |0 (OCoLC)fst01034032 | |
| 776 | 0 | 8 | |i Print version: |a Attokaran, Mathew. |t Natural food flavors and colorants. |b 2nd edition. |d Hoboken : Wiley-Blackwell, 2017 |z 9781119114765 |w (DLC) 2016043324 |
| 830 | 0 | |a IFT Press series. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpNFFCE00C/toc |z Texto completo |
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| 938 | |a YBP Library Services |b YANK |n 13328846 | ||
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| 938 | |a YBP Library Services |b YANK |n 13354965 | ||
| 994 | |a 92 |b IZTAP | ||