Natural Food Colorants Science and Technology
Langue : Anglais
Auteurs : Lauro Gabriel J., Francis Jack
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.
Carmine; betalains; monascus; gardenia yellow; paprika; annatto; lycopene; phycobilins; turmeric; chlorophylls; anthocyanins; caramel colour; colour measurement; health aspects; regulations in Europe and Japan.
Professional Reference
Lauro, Gabriel J.; Francis, Jack
Date de parution : 09-2019
15.2x22.9 cm
Date de parution : 08-2000
Ouvrage de 336 p.
15.2x22.9 cm
Thème de Natural Food Colorants :
Mots-clés :
Bient Tem Perature; Von Elbe; Carminic Acid; Gardenia Yellow; Red Rice; Moisture Contents; Annatto Extracts; Turm Eric; Food Colorants; Energy Source; Consum Ption; Developm Ent; Natural Food Colorants; Pigm Ent Formation; Caramel Color; Monascus Pigments; Annatto Seed; Monascus Species; Monascus Purpureus; Ldl Oxidation; Dim Er; Macular Pigm Ent Optical Density; Submerged Culture; Gardenia Fruit; Monascus Ruber
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