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Technical Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)
Posted on 2010-04-14
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More Carmen Socaciu "Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)" 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. It reviews fundamental physics and biochemistry, pigment stability and bioavailability, traditional and novel production technologies, analytical methods, quality, and safety. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food. Download FREE: >>>Many interesting books HERE<<<
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