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Natural Food Flavors and Colorants

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  • Author(s)Mathew Attokaran
  • Edition1
  • Published1st March 2011
  • PublisherJohn Wiley & Sons Inc (US)
  • ISBN
  • University course code
Although many foods are appealing, and even perceived as natural,
in spite of containing synthetic additives, consumer increasingly
prefer food products which are fully natural. This has driven an
increase in the use of, and interest in, food additives derived
from biological sources. Of particular interest are natural food
flavors and colors, which have started to play a major role in food
processing.

This volume presents practical information on over 80 natural
extracts that can be used as food flavors and colors, drawing on
the author's 50 years of food chemistry and technology expertise in
both research and industry. The book is divided into three parts:
Part I deals with manufacture, quality, analysis, and regulatory
aspects. Part II describes the various sources of natural flavors
and colorants that are currently available, alphabetized for
convenient reference. Part III covers future directions that can be
pursued by research workers and manufacturers.


Food scientists, researchers and product development
professionals alike will find Natural Food Flavors and
Colorants
an invaluable resource for understanding and using
these commercially important natural food ingredients.

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