| Description |
327 pages : illustrations ; 24 cm |
| Series |
Food science and technology |
|
Food science and technology (CRC Press)
|
| Contents |
Ch. 1. Colorants: From the Physical Phenomenon to Their Nutraceutical Properties - An Overview -- Ch. 2. The Color Phenomenon -- Ch. 3. Pigments -- Ch. 4. Pigments as Food Colorants -- Ch. 5. Inorganic and Synthetic Pigments - History, Sources, and Uses -- Ch. 6. Natural Pigments - Global Perspective -- Ch. 7. Carotenoids -- Ch. 8. Anthocyanins and Betalains -- Ch. 9. Other Natural Pigments -- Ch. 10. Chemicals and Colorants as Nutraceuticals |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Coloring matter in food.
|
|
Pigments.
|
| Author |
Paredes-Lopez, Octavio.
|
| LC no. |
2002031591 |
| ISBN |
1587160765 alkaline paper |
|
