This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditi
Pages: 344
Category: Kostvetenskap & näringslära
e-ISBN: 9781040190456
Shipping weight: 1.2 kg
Ships in: 1-2 days
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