1st Edition

Natural Food Colorants
Science and Technology





ISBN 9780824704216
Published August 24, 2000 by CRC Press
344 Pages

USD $315.00

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Book 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.

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Author(s)

Biography

Lauro, Gabriel J.; Francis, Jack