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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书目信息
Chemical and functional properties of food components series
出版者
CRC Press
页码
633 pages, 1 unnumbered leaf of plates : illustrations (some color) ; 25 cm.
其它主题
Coloring matter; Coloring matter in food; Food coloring agents; Specifications; Color of food
语言
英语
格式
print, unmediated, volume
注释
edited by Carmen Socaciu.
Includes bibliographical references and index.
ISBN
9780849393570, 0849393574
副标题
chemical and functional properties
类型
Text; Bibliography; Specifications.; Monographic
2024-02-27
2025-04-23
MODS
