LEADER 03104nam 2200601 450 001 9910158598803321 005 20230911102127.0 010 $a1-5231-1098-8 010 $a1-119-11478-0 010 $a1-119-11477-2 010 $a1-119-11479-9 035 $a(CKB)4330000000008620 035 $a(DLC) 2016043737 035 $a(Au-PeEL)EBL4778247 035 $a(CaPaEBR)ebr11325711 035 $a(CaONFJC)MIL986082 035 $a(MiAaPQ)EBC4778247 035 $a(OCoLC)959080948 035 $a(EXLCZ)994330000000008620 100 $a20170119h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aNatural food flavors and colorants /$fMathew Attokaran 205 $aSecond edition. 210 1$aChichester, West Sussex, England :$cWiley Blackwell,$d2017. 210 4$dİ2017 215 $a1 online resource (524 pages) $cillustrations, tables 225 1 $aIFT Press Series 225 1 $aTHEi Wiley ebooks 311 $a1-119-11476-4 320 $aIncludes bibliographical references at the end of each chapters and index. 330 $a"The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food"-- Provided by publisher. 410 0$aIFT Press series. 410 0$aTHEi Wiley ebooks. 606 $aFlavoring essences 606 $aColoring matter in food 606 $aNatural foods 615 0$aFlavoring essences. 615 0$aColoring matter in food. 615 0$aNatural foods. 676 $a664.5 686 $aTEC012000$2bisacsh 700 $aAttokaran$b Mathew$0866601 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910158598803321 996 $aNatural food flavors and colorants$91934481 997 $aUNINA