1st Edition
Natural Food Colorants Science and Technology
344 Pages
by
CRC Press
348 Pages
by
CRC Press
344 Pages
by
CRC Press
Also available as eBook on:
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