Food colorants

Socaciu, Carmen

Food colorants

2008

Socaciu, Carmen

This book provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. It emphasizes structure--function relationships to explain biosynthesis, modification and degradation during storage and processing, and the effect of these changes on quality and safety.

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AGROVOC Keywords

chemistry food additives

Bibliographic information

Published in

Chemical and functional properties of food components series

Publisher

CRC Press

Pagination

633 pages, 1 unnumbered leaf of plates : illustrations (some color) ; 25 cm.

Other Subjects

Specifications; Coloring matter in food; Color of food; Coloring matter; Food coloring agents

Language

English

Format

print, unmediated, volume

Note

edited by Carmen Socaciu.

Includes bibliographical references and index.

ISBN

9780849393570, 0849393574

Sub Title

chemical and functional properties

Type

Bibliography; Monographic; Specifications.; Text

In AGRIS since: 2024-02-27

Modification date: 2024-05-28

Format: MODS

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Food colorants

2008

AGROVOC Keywords

Bibliographic information