Natural Food Flavors and Colorants
Wiley-Blackwell (Verlag)
978-1-119-11476-5 (ISBN)
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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.
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.
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
Chapter 56 Garlic 204
Chapter 57 Ginger 209
Chapter 58 Grape 215
Chapter 59 Grapefruit 219
Chapter 60 Green Leaves 223
Chapter 61 Hops 229
Chapter 62 Hyssop 233
Chapter 63 Japanese Mint 235
Chapter 64 Juniper Berry 240
Chapter 65 Kokam 244
Chapter 66 Kola Nut 247
Chapter 67 Large Cardamom 249
Chapter 68 Lemon 251
Chapter 69 Lemongrass 255
Chapter 70 Licorice 259
Chapter 71 Lime 262
Chapter 72 Long Pepper 266
Chapter 73 Lovage 268
Chapter 74 Mace 271
Chapter 75 Mandarin 274
Chapter 76 Marigold 277
Chapter 77 Marjoram 282
Chapter 78 Mustard 285
Chapter 79 Nutmeg 289
Chapter 80 Onion 294
Chapter 81 Orange 298
Chapter 82 Oregano 303
Chapter 83 Paprika 305
Chapter 84 Parsley 312
Chapter 85 Peppermint 315
Chapter 86 Red Sandalwood 318
Chapter 87 Rosemary 321
Chapter 88 Saffron 325
Chapter 89 Sage 329
Chapter 90 Savory (Sweet Summer) 332
Chapter 91 Spearmint 334
Chapter 92 Star Anise 337
Chapter 93 Stevia 340
Chapter 94 Sweet Flag (Calamus) 343
Chapter 95 Tamarind 346
Chapter 96 Tarragon 349
Chapter 97 Tea 351
Chapter 98 Thyme 354
Chapter 99 Tomato 357
Chapter 100 Turmeric 360
Chapter 101 Vanilla 368
Part III Future Needs 375
Chapter 102 Opportunities with Natural Flavors 377
Chapter 103 Opportunities with Natural Colorants 383
Index of Systematic Biological Names 388
Subject Index 390
| Erscheinungsdatum | 19.03.2017 |
|---|---|
| Reihe/Serie | Institute of Food Technologists Series |
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 170 x 249 mm |
| Gewicht | 1043 g |
| Themenwelt | Naturwissenschaften ► Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-119-11476-4 / 1119114764 |
| ISBN-13 | 978-1-119-11476-5 / 9781119114765 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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