Natural Food Flavors and Colorants
Series: Institute of Food Technologists Series;
- Publisher's listprice GBP 224.00
-
107 016 Ft (101 920 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 10 702 Ft off)
- Discounted price 96 314 Ft (91 728 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
107 016 Ft
Availability
Out of print
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Wiley?Blackwell
- Date of Publication 18 March 2011
- ISBN 9780813821108
- Binding Hardback
- No. of pages448 pages
- Size 248x172x25 mm
- Weight 1056 g
- Language English 0
Categories
Short description:
Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources.
MoreLong description:
Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and colors, which have started to play a major role in food processing.
This volume presents practical information on over 80 natural extracts that can be used as food flavors and colors, drawing on the author's 50 years of food chemistry and technology expertise in both research and industry. The book is divided into three parts: Part I deals with manufacture, quality, analysis, and regulatory aspects. Part II describes the various sources of natural flavors and colorants that are currently available, alphabetized for convenient reference. Part III covers future directions that can be pursued by research workers and manufacturers.
Food scientists, researchers and product development professionals alike will find Natural Food Flavors and Colorants an invaluable resource for understanding and using these commercially important natural food ingredients.
Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and colors, which have started to play a major role in food processing.
This volume presents practical information on over 80 natural extracts that can be used as food flavors and colors, drawing on the author s 50 years of food chemistry and technology expertise in both research and industry. The book is divided into three parts: Part I deals with manufacture, quality, analysis, and regulatory aspects. Part II describes the various sources of natural flavors and colorants that are currently available, alphabetized for convenient reference. Part III covers future directions that can be pursued by research workers and manufacturers.
Food scientists, researchers and product development professionals alike will find Natural Food Flavors and Colorants an invaluable resource for understanding and using these commercially important natural food ingredients.
More
Natural Food Flavors and Colorants
107 016 HUF
96 314 HUF
