Natural food flavors and colorants

상세정보

자료유형	단행본
서명/저자사항	Natural food flavors and colorants/ Mathew Attokaran.
개인저자	Attokaran, Mathew.
발행사항	Hoboken: Wiley: IFT Press, 2011.
발행예정일자	1103
형태사항	xv, 429 p.: ill; 25 cm.
총서사항	IFT Press series
ISBN	9780813821108 (hardback):
서지주기	Includes bibliographical references and index.
요약	"Natural Extracts as Food Flavors and Colorants, as its name implies, describes the natural extracts that are used as food flavors and colors. Part I addresses techniques and general characteristics of these natural extracts, including essential oils; solvent extraction; food colors; dispersion and solubitization; effect of heat; nutraceutical function; organoleptic function; and regulatory and analytical aspects. Part II focuses on each individual natural extract, with coverage including raw material; chemistry; extraction specifics; methods of testing; and uses. Chemical structure and properties of key constituents are provided. Wherever available, CAS number, FEMA number and E number are given. Determination of principal and significant constituents is described, so as to help analysts choose the right methods. Food scientists, researchers and product development professionals alike will find Natural Extracts as Food Flavors and Colorants an invaluable resource for understanding and using these natural food ingredients"--
해제	Provided by publisher.
일반주제명	Flavoring essences. Coloring matter in food. Natural food. TECHNOLOGY & ENGINEERING / Food Science.
분류기호(DDC)	664.5
언어	영어