| Record ID | marc_columbia/Columbia-extract-20221130-031.mrc:61031213:4870 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-031.mrc:61031213:4870?format=raw |
LEADER: 04870cam a2200721 i 4500
001 15075303
005 20220820230258.0
006 m o d
007 cr cnu---unuuu
008 020829s2003 flua ob 001 0 eng d
035 $a(OCoLC)ocn317751908
035 $a(NNC)15075303
040 $aCASUM$beng$epn$cCASUM$dN$T$dYDXCP$dCAI$dSHH$dE7B$dIDEBK$dOCLCQ$dOCLCF$dCRCPR$dOCLCQ$dYBM$dBAKER$dEBLCP$dOCLCQ$dUAB$dOCLCQ$dD6H$dOCLCO$dERL$dOCLCQ$dCOO$dUWO$dOCLCA$dVT2$dTYFRS$dLEAUB$dUKAHL$dOCLCQ$dOCLCO$dOCL$dOCLCQ
019 $a56389959$a71215200$a144526360$a276796563$a647587392$a814457469$a987645583$a1029501884$a1031044994$a1069729723$a1077295102$a1084340498
020 $a1420031716$q(electronic bk.)
020 $a9781420031713$q(electronic bk.)
020 $a1280513209
020 $a9781280513206
020 $a9781466531635
020 $a1466531630
020 $z1587160765$q(alk. paper)
020 $z9781587160769$q(alk. paper)
035 $a(OCoLC)317751908$z(OCoLC)56389959$z(OCoLC)71215200$z(OCoLC)144526360$z(OCoLC)276796563$z(OCoLC)647587392$z(OCoLC)814457469$z(OCoLC)987645583$z(OCoLC)1029501884$z(OCoLC)1031044994$z(OCoLC)1069729723$z(OCoLC)1077295102$z(OCoLC)1084340498
050 4 $aTP456.C65$bD45 2002
070 $aTP456.C65$bD45 2003
072 7 $aTEC$x012000$2bisacsh
072 7 $aTDCT$2bicssc
082 04 $a664/.062$222
049 $aZCUA
100 1 $aDelgado-Vargas, Francisco.
245 10 $aNatural colorants for food and nutraceutical uses /$cFrancisco Delgado-Vargas, Octavio Paredes-López.
260 $aBoca Raton :$bCRC Press,$c©2003.
300 $a1 online resource (327 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aFood science and technology
504 $aIncludes bibliographical references and index.
520 $aAs our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as their nutraceutical properties. Starting with the basics, the book creates an understanding of physical colors, discusses color measurement, and analyzes why natural pigments are preferred today. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Information about inorganic and synthetic colorants is included. The book then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and the use of biotechnology and molecular biology to increase colorant production. Finally, the book examines the nutraceutical properties of natural colorants and compares them to other well-known nutraceutical components.; F rom the basics to highly specialized concepts and applications, Natural Colorants for Food and Nutraceutical Uses presents essential, practical information about pigments in the food industry. With its coverage of state-of-the-art technologies and future trends in the application of color to food, this book provides the most comprehensive, up-to-date survey of the field.
505 0 $aChapter 1 Colorants: From the Physical Phenomenon to Their Nutraceutical Properties --An Overview -- chapter 2 A. Definition. 11 13 -- chapter 3 A. Definition -- chapter 4 A. Colorants as Food Additives -- chapter 5 A. Inorganic -- chapter 6 Tetrapyrrole Derivatives -- chapter 7 Carotenoids -- chapter 8 A. Anthocyanins -- chapter 9 Chlorophyll Structures.
650 0 $aColoring matter in food.
650 0 $aPigments.
650 0 $aDietary supplements.
650 12 $aFood Coloring Agents
650 22 $aDietary Supplements
650 22 $aPigments, Biological
650 6 $aColorants dans les aliments.
650 6 $aPigments.
650 6 $aCompléments alimentaires.
650 7 $apigment.$2aat
650 7 $aTECHNOLOGY & ENGINEERING$xFood Science.$2bisacsh
650 7 $aDietary supplements.$2fast$0(OCoLC)fst00893336
650 7 $aColoring matter in food.$2fast$0(OCoLC)fst00868743
650 7 $aPigments.$2fast$0(OCoLC)fst01063994
655 4 $aElectronic books.
655 4 $aFulltext.
655 4 $aInternet Resource.
655 4 $aIllustration.
700 1 $aParedes-Lopez, Octavio.
776 08 $iPrint version:$aDelgado-Vargas, Francisco.$tNatural colorants for food and nutraceutical uses.$dBoca Raton : CRC Press, ©2003$z1587160765$w(DLC) 2002031591$w(OCoLC)50598155
830 0 $aFood science and technology (CRC Press)
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15075303$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS