國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Natural food flavors and colorants

Attokaran, Mathew.

Natural food flavors and colorants

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Natural food flavors and colorantsMathew Attokaran.
作者:	Attokaran, Mathew.
出版者:	Chichester, West Sussex :Wiley-Blackwell, John Wiley & Sons,2017.
面頁冊數:	1 online resource (xi, 398 p., [16] p. of plates)
標題:	Flavoring essences.
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119114796
ISBN:	9781119114796$q(electronic bk.)

Natural food flavors and colorants
Attokaran, Mathew.

Natural food flavors and colorants[electronic resource] /Mathew Attokaran. - 2nd ed. - Chichester, West Sussex :Wiley-Blackwell, John Wiley & Sons,2017. - 1 online resource (xi, 398 p., [16] p. of plates) - IFT Press series. - IFT Press series..

Includes bibliographical references and indexes.

"The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food"--Provided by publisher.

ISBN: 9781119114796$q(electronic bk.)

LCCN: 2016043737Subjects--Topical Terms:

225179
Flavoring essences.

LC Class. No.: TP418 / .A88 2017

Dewey Class. No.: 664/.5

Natural food flavors and colorants
LDR:02605cmm a2200325 a 4500 001 536653
005 20170421165646.0
006 m o d
007 cr |||||||||||
008 190109s2017 enkaf ob 001 0 eng
010 $a 2016043737
020 $a 9781119114796$q(electronic bk.)
020 $a 1119114799$q(electronic bk.)
020 $a 9781119114772$q(electronic bk.)
020 $a 1119114772$q(electronic bk.)
020 $a 9781119114789$q(electronic bk.)
020 $a 1119114780$q(electronic bk.)
020 $z 9781119114765$q(hardcover)
035 $a 002535170
040 $a DLC $b eng $c DLC $d OCLCF $d OCLCO $d N $d UIU $d YDX $d IDEBK $d DG1 $d YDX $d OCLCO $d CUS $d UPM $d MERUC
050 1 4 $a TP418 $b .A88 2017
082 0 0 $a 664/.5 $2 23
100 1 $a Attokaran, Mathew. $3 813020
245 1 0 $a Natural food flavors and colorants $h [electronic resource] / $c Mathew Attokaran.
250 $a 2nd ed.
260 $a Chichester, West Sussex : $b Wiley-Blackwell, John Wiley & Sons, $c 2017.
300 $a 1 online resource (xi, 398 p., [16] p. of plates)
490 1 $a IFT Press series
504 $a Includes bibliographical references and indexes.
520 $a "The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food"--Provided by publisher.
588 $a Description based on online resource; title from digital title page (viewed on January 26, 2017)
650 0 $a Flavoring essences. $3 225179
650 0 $a Coloring matter in food. $3 301307
650 0 $a Natural foods. $3 301299
830 0 $a IFT Press series. $3 490669
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119114796