Colour Additives for Foods and BeveragesMichael J. Scotter Elsevier, 4 ก.พ. 2015 - 260 หน้า Food colour additives have been the focus of much research in 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, their properties 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.
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คำและวลีที่พบบ่อย
Agric Allura Red AC Amaranth analysis analytical annatto anthocyanins antioxidant applications aqueous assay astaxanthin b-carotene beet betalains bixin caramel colours carminic acid carotenes carotenoids chemical chlorophyll chlorophyllin cochineal color additives colours in food compounds consumer curcumin degradation derivatives detection determination drinks dyes effects EFSA Erythrosine extraction FD&C Figure flavour food additives Food Chem food colour additives food colours food industry food products Food Sci foods and beverages foods Edited foodstuff formulation fruit green heat HPLC identification Indigo Carmine ingredients ions JECFA levels liquid chromatography lmax lutein lycopene manufacturing methods mg/kg bw mg/kg bw/day mobile phase natural colours NOAEL norbixin OH OH OH oxidation perception permitted pigments Piqueras-Fiszman Ponceau 4R purity criteria Quinoline Yellow riboflavin RP-HPLC safety sample Schoefs Scotter snacks soluble solvent specific spectrophotometry Spence stability Sunset Yellow Sunset Yellow FCF synthetic colours synthetic food colours Tartrazine taste Technol vegetables Wrolstad