Natural Food Colorants: Science and Technology, 1st Edition (Paperback) book cover

Natural Food Colorants

Science and Technology, 1st Edition

By Gabriel J. Lauro, Jack Francis

CRC Press

344 pages

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Description

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.

Table of Contents

Carmine; betalains; monascus; gardenia yellow; paprika; annatto; lycopene; phycobilins; turmeric; chlorophylls; anthocyanins; caramel colour; colour measurement; health aspects; regulations in Europe and Japan.

About the Authors

Lauro, Gabriel J.; Francis, Jack

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science