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Colour additives for foods and beverages

Scotter, M.

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Colour additives for foods and beverages

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Colour additives for foods and beverages/ edited by Michael J. Scotter
其他作者:	Scotter, M.
出版者:	Amsterdam :Elsevier/Woodhead Publishing, : [2015],
面頁冊數:	xxvi, 231 p. :ill. (some col.) ;24 cm.
內容註:	Part One Development and regulatory issues for food colourings: Food colour additives of natural origin -- Food colour additives of synthetic origin -- Overview of EU regulations and safety assessment for food colours -- US regulation of color additives in foods -- Part Two: Properties and analysis of food colours: An industry perspective on natural food colour stability -- Methods ofanalysis for food colour additive quality and safety assessment -- Visual contributions to taste and flavour perception -- Food colours for bakery products, snack foods, dry soup mixes, and seasonings
標題:	Color of food - Congresses. -
電子資源:	http://www.sciencedirect.com/science/book/9781782420118click for full text
ISBN:	9781782420118 (electronic bk.)

Colour additives for foods and beverages
Colour additives for foods and beverages[electronic resource] /edited by Michael J. Scotter - Amsterdam :Elsevier/Woodhead Publishing,[2015] - xxvi, 231 p. :ill. (some col.) ;24 cm. - Woodhead publishing series in food science, technology andnutrition ;Number 279. - Woodhead Publishing in food science, technology, and nutrition ;no. 215. .

Includes bibliographical references and index

Part One Development and regulatory issues for food colourings: Food colour additives of natural origin -- Food colour additives of synthetic origin -- Overview of EU regulations and safety assessment for food colours -- US regulation of color additives in foods -- Part Two: Properties and analysis of food colours: An industry perspective on natural food colour stability -- Methods ofanalysis for food colour additive quality and safety assessment -- Visual contributions to taste and flavour perception -- Food colours for bakery products, snack foods, dry soup mixes, and seasonings

Food colour additives have been the focus of much researchin the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, theirproperties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends.

ISBN: 9781782420118 (electronic bk.)

LCCN: 2014954766Subjects--Topical Terms:

2188880
Color of food
--Congresses.

LC Class. No.: TP370.9.C64

Dewey Class. No.: 664.062

Colour additives for foods and beverages
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245 0 0 $a Colour additives for foods and beverages $h [electronic resource] / $c edited by Michael J. Scotter
260 $a Amsterdam : $b Elsevier/Woodhead Publishing, $c [2015]
300 $a xxvi, 231 p. : $b ill. (some col.) ; $c 24 cm.
490 1 $a Woodhead publishing series in food science, technology andnutrition ; $v Number 279
504 $a Includes bibliographical references and index
505 0 $a Part One Development and regulatory issues for food colourings: Food colour additives of natural origin -- Food colour additives of synthetic origin -- Overview of EU regulations and safety assessment for food colours -- US regulation of color additives in foods -- Part Two: Properties and analysis of food colours: An industry perspective on natural food colour stability -- Methods ofanalysis for food colour additive quality and safety assessment -- Visual contributions to taste and flavour perception -- Food colours for bakery products, snack foods, dry soup mixes, and seasonings
520 $a Food colour additives have been the focus of much researchin the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, theirproperties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends.
650 0 $a Color of food $v Congresses. $3 2188880
650 0 $a Coloring matter in food $3 2198417
650 0 $a Food additives $v Congresses. $3 1959502
650 0 $a Food $x Quality $3 2198418
700 1 $a Scotter, M. $q (Michael). $3 2198416
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 215. $3 2003229
856 4 0 $u http://www.sciencedirect.com/science/book/9781782420118 $z click for full text