详细书目
| 类型/形式: | Handbooks, manuals, etc |
|---|---|
| 材料类型: | 互联网资源 |
| 文件类型: | 书, 互联网资源 |
| 所有的著者/提供者: |
Victoria Emerton |
| ISBN: | 1905224443 9781905224449 |
| OCLC号码: | 192055928 |
| 描述: | xvi, 197 p. : ill. ; 24 cm. |
| 内容: | Foreword. -- Introduction. -- 1 Natural Colours. -- 1.1 Annato. -- 1.2 Anthocyanins. -- 1.3 b-Apo-8"-carotenal. -- 1.4 b-Carotene. -- 1.5 Mixed carotenes. -- 1.6 Beetroot Red. -- 1.7 Canthaxanthin. -- 1.8 Caramel. -- 1.9 Carmine. -- 1.10 Chlorophyll. -- 1.11 Copper complexes of chlorophyllins. -- 1.12 Crocin. -- 1.13 Curcumin. -- 1.14 Ethyl ester of b-Apo-8"-carotenoic acid. -- 1.15 Lutein. -- 1.16 Lycopene. -- 1.17 Paprika. -- 1.18 Riboflavin. -- 2 Synthetic Colours. -- 2.1 Allura Red. -- 2.2 Amaranth. -- 2.3 Brilliant Black BN, Black PN. -- 2.4 Brilliant Blue FCF. -- 2.5 Brown FK. -- 2.6 Brown HT. -- 2.7 Carbon Black. -- 2.8 Carmoisine. -- 2.9 Erythrosine. -- 2.10 Fast Green FCF. -- 2.11 Green S. -- 2.12 Indigotine, Indigo Carmine. -- 2.13 Iron Oxides & Iron Hydroxides. -- 2.14 Litholrubine BK. -- 2.15 Patent Blue -- 2.16 Ponceau 4R. -- 2.17 Quinoline Yellow. -- 2.18 Sunset Yellow FCF. -- 2.19 Tartrazine. -- 2.20 Titanium Dioxide. -- 3 Legislation. -- Suppliers |
| 丛书名: | Ingredients handbook. |
| 责任: | edited by Victoria Emerton. |
| 更多信息: |
摘要:
This book is an invaluable and authoritative source of reference on the commercial use of food colours for food technologists and other food-industry professionals and contains a review of worldwide legislation allowing readers to gain an understanding of regulatory issues relating to food colouring in different countries.
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