Natural food flavors and colorants /

• Κύριος συγγραφέας: Attokaran, Mathew
• Συγγραφή απο Οργανισμό/Αρχή: Wiley InterScience (Online service)
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Hoboken, N.J. : Wiley, 2011.
• Σειρά: IFT Press series.
• Θέματα: Flavoring essences.; Coloring matter in food.; Natural foods.; Natural food.; Chemical engineering.; Engineering.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

 "Natural Extracts as Food Flavors and Colorants, as its name implies, describes the natural extracts that are used as food flavors and colors. Part I addresses techniques and general characteristics of these natural extracts, including essential oils; solvent extraction; food colors; dispersion and solubitization; effect of heat; nutraceutical function; organoleptic function; and regulatory and analytical aspects. Part II focuses on each individual natural extract, with coverage including raw material; chemistry; extraction specifics; methods of testing; and uses. Chemical structure and properties of key constituents are provided. Wherever available, CAS number, FEMA number and E number are given. Determination of principal and significant constituents is described, so as to help analysts choose the right methods. Food scientists, researchers and product development professionals alike will find Natural Extracts as Food Flavors and Colorants an invaluable resource for understanding and using these natural food ingredients."--   Provided by publisher. 

 Front Matter -- Colour Plates -- General. Part Introduction -- Analytical Matters -- Flavors -- Spices -- Essential Oils -- Food Colors -- Preparation of Plant Material for Extraction -- Methods of Extraction of Essential Oils -- Solvent Extraction -- Supercritical Fluid Extraction -- Homogenization of Extracts -- Suspension in Solids -- Deterioration During Storage and Processing -- Individual Flavors and Colorants. Part Introduction -- Ajwain (Bishop's Weed) -- Allspice (Pimenta) -- Anka-Red Fungus -- Aniseed -- Annatto -- Asafoetida -- Basil -- Bay Leaf (Laurel) -- Beet Root -- Bergamot Mint -- Black Cumin -- Black Pepper -- Capsicum -- Caramel -- Caraway -- Cardamom -- Carob Pod -- Carrot -- Cassia -- Celery Seed -- Chicory -- Cinnamon -- Cinnamon Leaf -- Clove -- Clove Leaf -- Coca Leaf -- Cochineal -- Cocoa -- Coffee -- Coriander -- Coriander Leaf -- Cumin -- Curry Leaf -- Date -- Davana -- Dill -- Fennel -- Fenugreek -- Galangal: Greater -- Galangal: Kaempferia -- Galangal: Lesser -- Garcinia Fruit -- Garlic -- Ginger -- Grape -- Grapefruit -- Green Leaves -- Hops -- Hyssop -- Japanese Mint -- Juniper Berry -- Kokam -- Kola Nut -- Large Cardamom -- Lemon -- Lemongrass -- Licorice -- Lime -- Long Pepper -- Lovage -- Mace -- Mandarin -- Marigold -- Marjoram -- Mustard -- Nutmeg -- Onion -- Orange -- Oregano -- Paprika -- Parsley -- Peppermint -- Red Sandalwood -- Rosemary -- Saffron -- Sage -- Savory (Sweet Summer) -- Spearmint -- Star Anise -- Sweet Flag (Calamus) -- Tamarind -- Tarragon -- Tea -- Thyme -- Tomato -- Turmeric -- Vanilla -- Future Needs. Part Introduction -- Opportunities in Natural Flavors -- Opportunities in Natural Colorants -- Index of Systematic Biological Names -- Subject Index.