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Handbook on Natural Pigments in Food and Beverages
Handbook on Natural Pigments in Food and Beverages
Knygos.lt klubas Knygos.lt nariams
389,40 €
-30%
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556,29 €
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Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications o…
  • Leidėjas:
  • ISBN-10: 0323996086
  • ISBN-13: 9780323996082
  • Formatas: 19 x 23.4 x 3.4 cm, minkšti viršeliai
  • Kalba: Anglų

Handbook on Natural Pigments in Food and Beverages (el. knyga) (skaityta knyga) | knygos.lt

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Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants.

Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout.

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  • Leidėjas:
  • ISBN-10: 0323996086
  • ISBN-13: 9780323996082
  • Formatas: 19 x 23.4 x 3.4 cm, minkšti viršeliai
  • Kalba: Anglų

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants.

Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout.

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