1st Edition

Natural Food Colorants Science and Technology

By Gabriel J. Lauro, Jack Francis Copyright 2000
    344 Pages
    by CRC Press

    348 Pages
    by CRC Press

    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.

    Biography

    Lauro, Gabriel J.; Francis, Jack