Natural food flavors and colorants:
"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 comprehe...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Chichester, West Sussex
Wiley Blackwell
2017
|
| Ausgabe: | Second edition |
| Schriftenreihe: | IFT Press series
|
| Schlagworte: | |
| Zusammenfassung: | "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"... |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | xi, 398 Seiten Illustrationen |
| ISBN: | 9781119114765 |
Internformat
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| 245 | 1 | 0 | |a Natural food flavors and colorants |c Mathew Attokaran |
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| 264 | 1 | |a Chichester, West Sussex |b Wiley Blackwell |c 2017 | |
| 300 | |a xi, 398 Seiten |b Illustrationen | ||
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| 490 | 0 | |a IFT Press series | |
| 500 | |a Includes bibliographical references and index | ||
| 520 | |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"... | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Flavoring essences | |
| 650 | 4 | |a Coloring matter in food | |
| 650 | 4 | |a Natural foods | |
| 650 | 4 | |a TECHNOLOGY & ENGINEERING / Food Science | |
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| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe, PDF |z 978-1-119-11477-2 |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-029659134 | ||
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Datensatz im Suchindex
| _version_ | 1804177424642998272 |
|---|---|
| any_adam_object | |
| author | Attokaran, Mathew 1935- |
| author_GND | (DE-588)1115510975 |
| author_facet | Attokaran, Mathew 1935- |
| author_role | aut |
| author_sort | Attokaran, Mathew 1935- |
| author_variant | m a ma |
| building | Verbundindex |
| bvnumber | BV044254096 |
| callnumber-first | T - Technology |
| callnumber-label | TP418 |
| callnumber-raw | TP418 |
| callnumber-search | TP418 |
| callnumber-sort | TP 3418 |
| callnumber-subject | TP - Chemical Technology |
| classification_rvk | VN 8100 |
| ctrlnum | (OCoLC)990284687 (DE-599)BVBBV044254096 |
| dewey-full | 664/.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.5 |
| dewey-search | 664/.5 |
| dewey-sort | 3664 15 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | Second edition |
| format | Book |
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| id | DE-604.BV044254096 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:47:52Z |
| institution | BVB |
| isbn | 9781119114765 |
| language | English |
| lccn | 016043324 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029659134 |
| oclc_num | 990284687 |
| open_access_boolean | |
| owner | DE-703 DE-1029 |
| owner_facet | DE-703 DE-1029 |
| physical | xi, 398 Seiten Illustrationen |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Wiley Blackwell |
| record_format | marc |
| series2 | IFT Press series |
| spelling | Attokaran, Mathew 1935- Verfasser (DE-588)1115510975 aut Natural food flavors and colorants Mathew Attokaran Second edition Chichester, West Sussex Wiley Blackwell 2017 xi, 398 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier IFT Press series Includes bibliographical references and index "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"... TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavoring essences Coloring matter in food Natural foods TECHNOLOGY & ENGINEERING / Food Science Naturstoff (DE-588)4041418-8 gnd rswk-swf Lebensmittelfarbstoff (DE-588)4034879-9 gnd rswk-swf Naturfarbstoff (DE-588)4171311-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf Naturstoff (DE-588)4041418-8 s Lebensmittelfarbstoff (DE-588)4034879-9 s Geschmacksstoff (DE-588)4020569-1 s DE-604 Lebensmittel (DE-588)4034870-2 s 1\p DE-604 Naturfarbstoff (DE-588)4171311-4 s 2\p DE-604 Erscheint auch als Online-Ausgabe, PDF 978-1-119-11477-2 Erscheint auch als Online-Ausgabe, EPUB 978-1-119-11476-5 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Attokaran, Mathew 1935- Natural food flavors and colorants TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavoring essences Coloring matter in food Natural foods TECHNOLOGY & ENGINEERING / Food Science Naturstoff (DE-588)4041418-8 gnd Lebensmittelfarbstoff (DE-588)4034879-9 gnd Naturfarbstoff (DE-588)4171311-4 gnd Lebensmittel (DE-588)4034870-2 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| subject_GND | (DE-588)4041418-8 (DE-588)4034879-9 (DE-588)4171311-4 (DE-588)4034870-2 (DE-588)4020569-1 |
| title | Natural food flavors and colorants |
| title_auth | Natural food flavors and colorants |
| title_exact_search | Natural food flavors and colorants |
| title_full | Natural food flavors and colorants Mathew Attokaran |
| title_fullStr | Natural food flavors and colorants Mathew Attokaran |
| title_full_unstemmed | Natural food flavors and colorants Mathew Attokaran |
| title_short | Natural food flavors and colorants |
| title_sort | natural food flavors and colorants |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavoring essences Coloring matter in food Natural foods TECHNOLOGY & ENGINEERING / Food Science Naturstoff (DE-588)4041418-8 gnd Lebensmittelfarbstoff (DE-588)4034879-9 gnd Naturfarbstoff (DE-588)4171311-4 gnd Lebensmittel (DE-588)4034870-2 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Flavoring essences Coloring matter in food Natural foods Naturstoff Lebensmittelfarbstoff Naturfarbstoff Lebensmittel Geschmacksstoff |
| work_keys_str_mv | AT attokaranmathew naturalfoodflavorsandcolorants |