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02952aam a22003858i 4500 001 6EA51D8AE6E711E7A3BFBD0A97128E48 003 SILO 005 20171222010219 008 160921s2017 nju b 001 0 eng 010 $a 2016043324 020 $a 1119114764 020 $a 9781119114765 035 $a (OCoLC)954428500 040 $a DLC $b eng $e rda $c DLC $d BTCTA $d YDXCP $d BDX $d OCLCO $d UtOrBLW $d SILO 042 $a pcc 050 00 $a TP418 $b .A88 2017 082 00 $a 664/.5 $2 23 084 $a TEC012000 $2 bisacsh 100 1 $a Attokaran, Mathew, $e author. $0 http://id.loc.gov/authorities/names/n2010068401 245 10 $a Natural food flavors and colorants / $c Mathew Attokaran. 250 $a 2nd edition. 263 $a 1702 264 1 $a Hoboken : $b Wiley-Blackwell, $c 2017. 300 $a x, 398 pages ; $c 26 cm. 490 0 $a Institute of food technologists series 520 $a "The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food"-- $c Provided by publisher. 504 $a Includes bibliographical references and index. 650 0 $a Flavoring essences. $0 http://id.loc.gov/authorities/subjects/sh85049035 650 0 $a Coloring matter in food. $0 http://id.loc.gov/authorities/subjects/sh85028698 650 0 $a Natural foods. $0 http://id.loc.gov/authorities/subjects/sh85050247 650 7 $a TECHNOLOGY & ENGINEERING / Food Science. $2 bisacsh 776 08 $i Online version: $a Attokaran, Mathew, author. $t Natural food flavors and colorants $b 2nd edition. $d Hoboken : Wiley-Blackwell, 2017 $z 9781119114772 $w (DLC) 2016043737 941 $a 1 952 $l OVUX522 $d 20191217020147.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=6EA51D8AE6E711E7A3BFBD0A97128E48Initiate Another SILO Locator Search