Natural Food Flavors and Colorants

Informationen zum Autor Dr Mathew Attokaran (formerly Dr A.G. Mathew), the author, has carried out research in food science and technology for more than 28 years at the Central Food Technological Research Institute, Mysore, and National Institute for Interdisciplinary Science and Technology, Trivandrum, (CSIR), India, before moving into industry. He was the President of the Essential Oil Association of India for two terms and has been the Technical Director of Plant Lipids Limited, Kolenchery, Cochin, India. Klappentext Natural Food Flavors and Colorants SECOND EDITION The market for fully natural food products continues to grow, and is the driving force behind the increased interest in food additives derived from biological sources. In this book the author utilizes his over 50 years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide to natural food flavors and colors. This 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 matters concerning analysis, general properties, and techniques. The regulatory information on synthetic colors in food will be particularly useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and includes all the relevant recent developments since the publication of the First Edition. Both researchers and manufacturers will find the FCC description of many products and the Identification Numbers of regulatory bodies most valuable. Part III examines the future prospects for research workers and manufacturers. Finally, a well prepared Index will be of immense value to readers to access 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 food manufacturers. Zusammenfassung 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. Inhaltsverzeichnis About the Author v Preface ix Acknowledgments xi Part I General 1 Chapter 1 Analytical Considerations 3 Chapter 2 Flavors 12 Chapter 3 Spices 14 Chapter 4 Essential Oils 17 Chapter 5 Food Colors 20 Chapter 6 Preparation of Plant Material for Extraction 23 Chapter 7 Methods of Extraction of Essential Oils 26 Chapter 8 Solvent Extraction 31 Chapter 9 Supercritical Fluid Extraction 35 Chapter 10 Homogenization of Extracts 37 Chapter 11 Suspension in Solids 42 Chapter 12 Deterioration during Storage and Processing 45 Part II Individual Flavors and Colorants 49 Chapter 13 Ajwain (Bishop's Weed) 51 Chapter 14 Allspice (Pimenta) 53 Chapter 15 Aniseed 58 Chapter 16 Anka Red Fungus 61 Chapter 17 Annatto 63 Chapter 18 Asafoetida 68 Chapter 19 Basil 71 Chapter 20 Bay Leaf (Laurel) 74 Chapter 21 Beet Root 77 Chapter 22 Bergamot Mint 80 Chapter 23 Black Cumin 82 Chapter 24 Black Pepper 85 Chapter 25 Capsicum 92 Chapter 26 Caramel 100 Chapter 27 Caraway 103 Chapter 28 Cardamom 106 Chapter 29 Carob Pod 112 Chapter 30 Carrot 115 Chapter 31 Cassia 119 Chapter 32 Celery Seed 123 Chapter 33 Chicory 128 Chapter 34 Cinnamon 130 Chapter 35 Cinnamon Leaf 133 Chapter 36 Clove 136 Chapter 37 Clove Leaf 141 Chapter 38 Coca Leaf 143 Chapter 39 Cochineal 145 Chapter 40 Cocoa 149 Chapter 41 Coffee 152 Chapter 42 Colored Vegetables 156 Chapter 43 Coriander 160 ...

Autorentext
Dr Mathew Attokaran (formerly Dr A.G. Mathew), the author, has carried out research in food science and technology for more than 28 years at the Central Food Technological Research Institute, Mysore, and National Institute for Interdisciplinary Science and Technology, Trivandrum, (CSIR), India, before moving into industry. He was the President of the Essential Oil Association of India for two terms and has been the Technical Director of Plant Lipids Limited, Kolenchery, Cochin, India.

Klappentext
Natural Food Flavors and Colorants
SECOND EDITION The market for fully natural food products continues to grow, and is the driving force behind the increased interest in food additives derived from biological sources. In this book the author utilizes his over 50 years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide to natural food flavors and colors. This 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 matters concerning analysis, general properties, and techniques. The regulatory information on synthetic colors in food will be particularly useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and includes all the relevant recent developments since the publication of the First Edition. Both researchers and manufacturers will find the FCC description of many products and the Identification Numbers of regulatory bodies most valuable. Part III examines the future prospects for research workers and manufacturers. Finally, a well prepared Index will be of immense value to readers to access 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 food manufacturers.

Zusammenfassung
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.

Inhalt
About the Author v Preface ix Acknowledgments xi Part I General 1 Chapter 1 Analytical Considerations 3 Chapter 2 Flavors 12 Chapter 3 Spices 14 Chapter 4 Essential Oils 17 Chapter 5 Food Colors 20 Chapter 6 Preparation of Plant Material for Extraction 23 Chapter 7 Methods of Extraction of Essential Oils 26 Chapter 8 Solvent Extraction 31 Chapter 9 Supercritical Fluid Extraction 35 Chapter 10 Homogenization of Extracts 37 Chapter 11 Suspension in Solids 42 Chapter 12 Deterioration during Storage and Processing 45 Part II Individual Flavors and Colorants 49 Chapter 13 Ajwain (Bishop's Weed) 51 Chapter 14 Allspice (Pimenta) 53 Chapter 15 Aniseed 58 Chapter 16 Anka Red Fungus 61 Chapter 17 Annatto 63 Chapter 18 Asafoetida 68 Chapter 19 Basil 71 Chapter 20 Bay Leaf (Laurel) 74 Chapter 21 Beet Root 77 Chapter 22 Bergamot Mint 80 Chapter 23 Black Cumin 82 Chapter 24 Black Pepper 85 Chapter 25 Capsicum 92 Chapter 26 Caramel 100 Chapter 27 Caraway 103 Chapter 28 Cardamom 106 Chapter 29 Carob Pod 112 Chapter 30 Carrot 115 Chapter 31 Cassia 119 Chapter 32 Celery Seed 123 Chapter 33 Chicory 128 Chapter 34 Cinnamon 130 Chapter 35 Cinnamon Leaf 133 Chapter 36 Clove 136 Chapter 37 Clove Leaf 141 Chapter 38 Coca Leaf 143 Chapter 39 Cochineal 145 Chapter 40 Cocoa 149 Chapter 41 Coffee 152 Chapter 42 Colored Vegetables 156 Chapter 43 Coriander 160 Chapter 44 Coriander Leaf 163 Chapter 45 Cumin 165 Chapter 46 Curry Leaf 168 Chapter 47 Date 172 Chapter 48 Davana 175 Chapter 49 Dill 180 Chapter 50 Fennel 184 Chapter 51 Fenugreek 188 Chapter 52 Galangal: Greater 192 Chapter 53 Galangal: Kaempferia 196 Chapter 54 Galangal: Lesser 198 Chapter 55 Garcinia Fruit 200

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