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Title Colour additives for foods and beverages / edited by Michael J. Scotter
Published Cambridge : Woodhead Publishing, [2015]
Online access available from:
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Description 1 online resource (xxvi, 231 pages) : illustrations (some color)
Series Woodhead Publishing in food science, technology, and nutrition ; no. 279
Woodhead Publishing in food science, technology, and nutrition ; no. 279
Contents 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 -- Properties and analysis of food colours -- An inustry perspective on natural food colour stability -- Methods of analysis 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
Summary 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
Bibliography Includes bibliographical references and index
Notes Description based on print version record
Subject Color of food.
Coloring matter in food.
Food additives.
Food -- Quality.
Form Electronic book
Author Scotter, M. (Michael), editor
ISBN 1782420207 (electronic bk)
9781782420200 (electronic bk)