CHEMISTRY AND PHYSIOLOGY OF SELECTED FOOD COLORANTS by Ames, Jennifer M ISBN 0841237050
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[edit] CHEMISTRY AND PHYSIOLOGY OF SELECTED FOOD COLORANTS
This text presents progress in the understanding of the chemistry and physiology of various categories of food colourants. It includes reviews of the chemistry and physiology of food colourants, carotenoids, anthocyanins and the oxidative transformation of tea catechins.
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.
[edit] Book Details
[edit] Title
CHEMISTRY AND PHYSIOLOGY OF SELECTED FOOD COLORANTS
[edit] Author
Ames, Jennifer M
[edit] ISBN
0841237050
[edit] Published
04/01/2001
[edit] Publisher
American Chemical Society
[edit] Binding
hardback
[edit] Retail Price
88 (GBP)
[edit] Typical Price Online
88 (GBP)
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