Colour additives for foods and beverages [electronic resource] / edited by Michael J. Scotter
- 其他作者：
- 其他題名：
- Woodhead Publishing in food science, technology, and nutrition ;
- Woodhead publishing series in food science.
- 出版： Amsterdam : Elsevier/Woodhead Publishing [2015]
- 叢書名： Woodhead publishing series in food science, technology andnutrition ;Number 279
- 主題： Color of food , Coloring matter in food , Food additives , Food--Quality
- ISBN： 9781782420118 (electronic bk.)
- URL：
click for full text
- 書目註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005235935 | 機讀編目格式
館藏資訊
摘要註
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.
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