{"product_id":"natural-food-flavors-and-colorants-isbn-9781119114765","title":"Natural Food Flavors and Colorants","description":"\u003cp\u003e\u003cb\u003eNatural Food Flavors and Colorants\u003cbr\u003e SECOND EDITION\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003eThis 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. \u003c\/p\u003e\u003cp\u003eFinally, 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. \u003c\/p\u003e\u003cp\u003eAbout the Author v\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eAcknowledgments xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I General 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 1 Analytical Considerations 3\u003c\/p\u003e \u003cp\u003eChapter 2 Flavors 12\u003c\/p\u003e \u003cp\u003eChapter 3 Spices 14\u003c\/p\u003e \u003cp\u003eChapter 4 Essential Oils 17\u003c\/p\u003e \u003cp\u003eChapter 5 Food Colors 20\u003c\/p\u003e \u003cp\u003eChapter 6 Preparation of Plant Material for Extraction 23\u003c\/p\u003e \u003cp\u003eChapter 7 Methods of Extraction of Essential Oils 26\u003c\/p\u003e \u003cp\u003eChapter 8 Solvent Extraction 31\u003c\/p\u003e \u003cp\u003eChapter 9 Supercritical Fluid Extraction 35\u003c\/p\u003e \u003cp\u003eChapter 10 Homogenization of Extracts 37\u003c\/p\u003e \u003cp\u003eChapter 11 Suspension in Solids 42\u003c\/p\u003e \u003cp\u003eChapter 12 Deterioration during Storage and Processing 45\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Individual Flavors and Colorants 49\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 13 Ajwain (Bishop’s Weed) 51\u003c\/p\u003e \u003cp\u003eChapter 14 Allspice (Pimenta) 53\u003c\/p\u003e \u003cp\u003eChapter 15 Aniseed 58\u003c\/p\u003e \u003cp\u003eChapter 16 Anka Red Fungus 61\u003c\/p\u003e \u003cp\u003eChapter 17 Annatto 63\u003c\/p\u003e \u003cp\u003eChapter 18 Asafoetida 68\u003c\/p\u003e \u003cp\u003eChapter 19 Basil 71\u003c\/p\u003e \u003cp\u003eChapter 20 Bay Leaf (Laurel) 74\u003c\/p\u003e \u003cp\u003eChapter 21 Beet Root 77\u003c\/p\u003e \u003cp\u003eChapter 22 Bergamot Mint 80\u003c\/p\u003e \u003cp\u003eChapter 23 Black Cumin 82\u003c\/p\u003e \u003cp\u003eChapter 24 Black Pepper 85\u003c\/p\u003e \u003cp\u003eChapter 25 Capsicum 92\u003c\/p\u003e \u003cp\u003eChapter 26 Caramel 100\u003c\/p\u003e \u003cp\u003eChapter 27 Caraway 103\u003c\/p\u003e \u003cp\u003eChapter 28 Cardamom 106\u003c\/p\u003e \u003cp\u003eChapter 29 Carob Pod 112\u003c\/p\u003e \u003cp\u003eChapter 30 Carrot 115\u003c\/p\u003e \u003cp\u003eChapter 31 Cassia 119\u003c\/p\u003e \u003cp\u003eChapter 32 Celery Seed 123\u003c\/p\u003e \u003cp\u003eChapter 33 Chicory 128\u003c\/p\u003e \u003cp\u003eChapter 34 Cinnamon 130\u003c\/p\u003e \u003cp\u003eChapter 35 Cinnamon Leaf 133\u003c\/p\u003e \u003cp\u003eChapter 36 Clove 136\u003c\/p\u003e \u003cp\u003eChapter 37 Clove Leaf 141\u003c\/p\u003e \u003cp\u003eChapter 38 Coca Leaf 143\u003c\/p\u003e \u003cp\u003eChapter 39 Cochineal 145\u003c\/p\u003e \u003cp\u003eChapter 40 Cocoa 149\u003c\/p\u003e \u003cp\u003eChapter 41 Coffee 152\u003c\/p\u003e \u003cp\u003eChapter 42 Colored Vegetables 156\u003c\/p\u003e \u003cp\u003eChapter 43 Coriander 160\u003c\/p\u003e \u003cp\u003eChapter 44 Coriander Leaf 163\u003c\/p\u003e \u003cp\u003eChapter 45 Cumin 165\u003c\/p\u003e \u003cp\u003eChapter 46 Curry Leaf 168\u003c\/p\u003e \u003cp\u003eChapter 47 Date 172\u003c\/p\u003e \u003cp\u003eChapter 48 Davana 175\u003c\/p\u003e \u003cp\u003eChapter 49 Dill 180\u003c\/p\u003e \u003cp\u003eChapter 50 Fennel 184\u003c\/p\u003e \u003cp\u003eChapter 51 Fenugreek 188\u003c\/p\u003e \u003cp\u003eChapter 52 Galangal: Greater 192\u003c\/p\u003e \u003cp\u003eChapter 53 Galangal: Kaempferia 196\u003c\/p\u003e \u003cp\u003eChapter 54 Galangal: Lesser 198\u003c\/p\u003e \u003cp\u003eChapter 55 Garcinia Fruit 200\u003c\/p\u003e \u003cp\u003eChapter 56 Garlic 204\u003c\/p\u003e \u003cp\u003eChapter 57 Ginger 209\u003c\/p\u003e \u003cp\u003eChapter 58 Grape 215\u003c\/p\u003e \u003cp\u003eChapter 59 Grapefruit 219\u003c\/p\u003e \u003cp\u003eChapter 60 Green Leaves 223\u003c\/p\u003e \u003cp\u003eChapter 61 Hops 229\u003c\/p\u003e \u003cp\u003eChapter 62 Hyssop 233\u003c\/p\u003e \u003cp\u003eChapter 63 Japanese Mint 235\u003c\/p\u003e \u003cp\u003eChapter 64 Juniper Berry 240\u003c\/p\u003e \u003cp\u003eChapter 65 Kokam 244\u003c\/p\u003e \u003cp\u003eChapter 66 Kola Nut 247\u003c\/p\u003e \u003cp\u003eChapter 67 Large Cardamom 249\u003c\/p\u003e \u003cp\u003eChapter 68 Lemon 251\u003c\/p\u003e \u003cp\u003eChapter 69 Lemongrass 255\u003c\/p\u003e \u003cp\u003eChapter 70 Licorice 259\u003c\/p\u003e \u003cp\u003eChapter 71 Lime 262\u003c\/p\u003e \u003cp\u003eChapter 72 Long Pepper 266\u003c\/p\u003e \u003cp\u003eChapter 73 Lovage 268\u003c\/p\u003e \u003cp\u003eChapter 74 Mace 271\u003c\/p\u003e \u003cp\u003eChapter 75 Mandarin 274\u003c\/p\u003e \u003cp\u003eChapter 76 Marigold 277\u003c\/p\u003e \u003cp\u003eChapter 77 Marjoram 282\u003c\/p\u003e \u003cp\u003eChapter 78 Mustard 285\u003c\/p\u003e \u003cp\u003eChapter 79 Nutmeg 289\u003c\/p\u003e \u003cp\u003eChapter 80 Onion 294\u003c\/p\u003e \u003cp\u003eChapter 81 Orange 298\u003c\/p\u003e \u003cp\u003eChapter 82 Oregano 303\u003c\/p\u003e \u003cp\u003eChapter 83 Paprika 305\u003c\/p\u003e \u003cp\u003eChapter 84 Parsley 312\u003c\/p\u003e \u003cp\u003eChapter 85 Peppermint 315\u003c\/p\u003e \u003cp\u003eChapter 86 Red Sandalwood 318\u003c\/p\u003e \u003cp\u003eChapter 87 Rosemary 321\u003c\/p\u003e \u003cp\u003eChapter 88 Saffron 325\u003c\/p\u003e \u003cp\u003eChapter 89 Sage 329\u003c\/p\u003e \u003cp\u003eChapter 90 Savory (Sweet Summer) 332\u003c\/p\u003e \u003cp\u003eChapter 91 Spearmint 334\u003c\/p\u003e \u003cp\u003eChapter 92 Star Anise 337\u003c\/p\u003e \u003cp\u003eChapter 93 Stevia 340\u003c\/p\u003e \u003cp\u003eChapter 94 Sweet Flag (Calamus) 343\u003c\/p\u003e \u003cp\u003eChapter 95 Tamarind 346\u003c\/p\u003e \u003cp\u003eChapter 96 Tarragon 349\u003c\/p\u003e \u003cp\u003eChapter 97 Tea 351\u003c\/p\u003e \u003cp\u003eChapter 98 Thyme 354\u003c\/p\u003e \u003cp\u003eChapter 99 Tomato 357\u003c\/p\u003e \u003cp\u003eChapter 100 Turmeric 360\u003c\/p\u003e \u003cp\u003eChapter 101 Vanilla 368\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Future Needs 375\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 102 Opportunities with Natural Flavors 377\u003c\/p\u003e \u003cp\u003eChapter 103 Opportunities with Natural Colorants 383\u003c\/p\u003e \u003cp\u003eIndex of Systematic Biological Names 388\u003c\/p\u003e \u003cp\u003eSubject Index 390\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDr Mathew Attokaran\u003c\/b\u003e (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.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eNatural Food Flavors and Colorants\u003cbr\u003e SECOND EDITION\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003eThis 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. \u003c\/p\u003e\u003cp\u003eFinally, 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989676376293,"sku":"NP9781119114765","price":263.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119114765.jpg?v=1761785062","url":"https:\/\/k12savings.com\/products\/natural-food-flavors-and-colorants-isbn-9781119114765","provider":"K12savings","version":"1.0","type":"link"}