Natural Food Colorants

G. A. F. Hendry

ISBN 10: 0751402311 / ISBN 13: 9780751402315

Published by Springer US, Springer US, 1995

About this Item

Druck auf Anfrage Neuware - Printed after ordering - The first edition of this book proved to be of practical value both for food manufacturers using natural colorants as important industrial ingredients, to food colorant producers and to those at research and academic institutions, requiring a thorough treatment of the subject with extensive references. In this second edition, the applied aspects have been enhanced with two new chapters on the role of biotechnology in the production of colorants, and on safety aspects. All the other chapters have been extensively revised and updated resulting in an expansion of the text to incorporate much new material. Color plates have been added to illustrate the major pigments of interest to the food industry.

Seller Inventory # 9780751402315

Bibliographic Details

• Title: Natural Food Colorants
• Publisher: Springer US, Springer US
• Publication Date: 1995
• Language: English
• ISBN 10: 0751402311
• ISBN 13: 9780751402315
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 241W x 160H x 28D millimeters 241 millimeters width by 160 millimeters height by 28 millimeters depth
• Weight: 784 grams

About this title

Synopsis

In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa­ chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.