| Chemistry and Physiology of Selected Food Colorants Contributor(s): Ames, Jennifer M. (Editor), Hofmann, Thomas (Editor) |
|
 |
ISBN: 0841237050 ISBN-13: 9780841237056 Publisher: American Chemical Society OUR PRICE: $82.95 Product Type: Hardcover Published: January 2001 * Not available - Not in print at this time *Annotation: This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins. There are also examinations of the aspects of non-enzymatic browning including the structures, color and formation of Maillard reaction products, the polymerization in browning of chicken skin, the Maillard reaction in beer and the influence of non-enzymatically formed melanoidins on human gut bacteria. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Chemistry - Organic - Medical |
| Dewey: 664.06 |
| LCCN: 00063964 |
| Physical Information: 0.69" H x 6" W x 9" (1.16 lbs) 240 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins. There are also examinations of the aspects of non-enzymatic browning including the structures, color and formation of Maillard reaction products, the polymerization in browning of chicken skin, the Maillard reaction in beer and the influence of non-enzymatically formed melanoidins on human gut bacteria. |
