000			07598cam a2200721Ia 4500
001			ocn705355117
003			OCoLC
005			20170830082241.0
006			m o d
007			cr cn|||||||||
008			110304s2011 nju ob 001 0 eng d
020			_a9780470959152 _q(electronic bk.)
020			_a0470959150 _q(electronic bk.)
020			_a9780470959060
020			_a0470959061
020			_a9780470959114 _q(electronic bk.)
020			_a0470959118 _q(electronic bk.)
020			_z9780813821108 _q(hardback)
020			_z081382110X _q(hardback)
024	8		_a9786613052353
029	1		_aAU@ _b000046946118
029	1		_aDEBBG _bBV041393599
029	1		_aDEBSZ _b430946058
029	1		_aNLGGC _b356480682
029	1		_aNZ1 _b14926399
035			_a(OCoLC)705355117 _z(OCoLC)740619795 _z(OCoLC)742333098 _z(OCoLC)773581287 _z(OCoLC)778206080 _z(OCoLC)816831081 _z(OCoLC)839374237
037			_a10.1002/9780470959152 _bWiley InterScience _nhttp://www3.interscience.wiley.com
037			_a64EAD58E-F384-47A2-BF94-7D962212E6A8 _bOverDrive, Inc. _nhttp://www.overdrive.com
040			_aDG1 _beng _epn _cDG1 _dEBLCP _dOCLCQ _dCDX _dOCLCQ _dYDXCP _dIDEBK _dMYG _dE7B _dOCLCQ _dOCLCF _dOCLCA _dDEBBG _dOCLCQ _dTEFOD _dDEBSZ _dTEFOD _dOCLCQ _dCOO _dOCLCQ
049			_aMAIN
050		4	_aTP418 _b.A88 2011eb
070			_aTP418 _b.A88 2011
082	0	4	_a664/.5 _222
100	1		_aAttokaran, Mathew.
245	1	0	_aNatural food flavors and colorants / _cMathew Attokaran. _h[electronic resource]
260			_aHoboken, N.J. : _bWiley, _c2011.
300			_a1 online resource (xv, 24, 429 pages).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aIFT Press series
504			_aIncludes bibliographical references and index.
505	0		_aFront Matter -- Colour Plates -- General. Part Introduction -- Analytical Matters -- Flavors -- Spices -- Essential Oils -- Food Colors -- Preparation of Plant Material for Extraction -- Methods of Extraction of Essential Oils -- Solvent Extraction -- Supercritical Fluid Extraction -- Homogenization of Extracts -- Suspension in Solids -- Deterioration During Storage and Processing -- Individual Flavors and Colorants. Part Introduction -- Ajwain (Bishop's Weed) -- Allspice (Pimenta) -- Anka-Red Fungus -- Aniseed -- Annatto -- Asafoetida -- Basil -- Bay Leaf (Laurel) -- Beet Root -- Bergamot Mint -- Black Cumin -- Black Pepper -- Capsicum -- Caramel -- Caraway -- Cardamom -- Carob Pod -- Carrot -- Cassia -- Celery Seed -- Chicory -- Cinnamon -- Cinnamon Leaf -- Clove -- Clove Leaf -- Coca Leaf -- Cochineal -- Cocoa -- Coffee -- Coriander -- Coriander Leaf -- Cumin -- Curry Leaf -- Date -- Davana -- Dill -- Fennel -- Fenugreek -- Galangal: Greater -- Galangal: Kaempferia -- Galangal: Lesser -- Garcinia Fruit -- Garlic -- Ginger -- Grape -- Grapefruit -- Green Leaves -- Hops -- Hyssop -- Japanese Mint -- Juniper Berry -- Kokam -- Kola Nut -- Large Cardamom -- Lemon -- Lemongrass -- Licorice -- Lime -- Long Pepper -- Lovage -- Mace -- Mandarin -- Marigold -- Marjoram -- Mustard -- Nutmeg -- Onion -- Orange -- Oregano -- Paprika -- Parsley -- Peppermint -- Red Sandalwood -- Rosemary -- Saffron -- Sage -- Savory (Sweet Summer) -- Spearmint -- Star Anise -- Sweet Flag (Calamus) -- Tamarind -- Tarragon -- Tea -- Thyme -- Tomato -- Turmeric -- Vanilla -- Future Needs. Part Introduction -- Opportunities in Natural Flavors -- Opportunities in Natural Colorants -- Index of Systematic Biological Names -- Subject Index.
505	8		_aMachine generated contents note: Preface -- Part I General -- Chapter -- 1. Analytical matters -- 2. Flavours -- 3. Spices -- 4. Essential oils -- 5. Food colours -- 6. Preparation of plant material for extraction -- 7. Methods of extraction of essential oils -- 8. Solvent extraction -- 9. Super critical fluid extraction -- 10. Homogenization of extracts -- 11. Suspension on solids -- 12. Deterioration during storage and processing -- Part IIIndividual items -- 13. Ajwain (Bishop's weed) -- 14. Anka-red fungus -- 15. Aniseed -- 16. Annatto -- 17. Asafoetida -- 18. Basil -- 19. Bay leaf -- 20. Beet root -- 21. Bergamot mint -- 22. Black cumin -- 23. Black pepper -- 24. Capsicum -- 25. Carab pod -- 26. Caramel -- 27. Caraway -- 28. Cardamom -- 29. Carrot -- 30. Cassia -- 31. Celery seed -- 32. Chicory -- 33. Cinnamon -- 34. Cinnamon leaf -- 35. Clove -- 36. Clove leaf -- 37. Coca leaf -- 38. Cochineal -- 39. Cocoa -- 40. Coffee -- 41. Coriander -- 42. Coriander leaf -- 43. Cumin -- 44. Curry leaf -- 45. Date -- 46. Davana -- 47. Dill -- 48. Fennel -- 49. Fenugreek -- 50. Galangal-Greater -- 51. Galangal-Kaempferia -- 52. Galangal-Lesser -- 53. Garcinia fruit -- 54. Garlic -- 55. Ginger -- 56. Grape -- 57. Grape fruit -- 58. Green leaves -- 59. Hops -- 60. Hyssop -- 61. Japanese mint -- 62. Juniper berry -- 63. Kokam -- 64. Kola nut -- 65. Large cardamom -- 66. Lemon -- 67. Lemongrass -- 68. Licorice -- 69. Lime -- 70. Lovage -- 71. Mace -- 72. Mandarin -- 73. Marigold -- 74. Marjoram -- 75. Mustard -- 76. Nutmeg -- 77. Onion -- 78. Orange -- 79. Oregano -- 80. Paprika -- 81. Parsley -- 82. Pepper long -- 83. Peppermint -- 84. Pimenta -- 85. Red sandalwood -- 86. Rosemary -- 87. Saffron -- 88. Sage -- 89. Savory (Sweet summer) -- 90. Spearmint -- 91. Star anise -- 92. Sweet flag (Calamus) -- 93. Tamarind -- 94. Tarragon -- 95. Tea -- 96. Thyme -- 97. Tomato -- 98. Turmeric -- 99. Vanilla -- Part III Future needs -- 100. Opportunities in natural flavours -- 101. Opportunities in natural colorants.
520			_a"Natural Extracts as Food Flavors and Colorants, as its name implies, describes the natural extracts that are used as food flavors and colors. Part I addresses techniques and general characteristics of these natural extracts, including essential oils; solvent extraction; food colors; dispersion and solubitization; effect of heat; nutraceutical function; organoleptic function; and regulatory and analytical aspects. Part II focuses on each individual natural extract, with coverage including raw material; chemistry; extraction specifics; methods of testing; and uses. Chemical structure and properties of key constituents are provided. Wherever available, CAS number, FEMA number and E number are given. Determination of principal and significant constituents is described, so as to help analysts choose the right methods. Food scientists, researchers and product development professionals alike will find Natural Extracts as Food Flavors and Colorants an invaluable resource for understanding and using these natural food ingredients."-- _cProvided by publisher.
588	0		_aPrint version record.
650		0	_aFlavoring essences.
650		0	_aColoring matter in food.
650		0	_aNatural foods.
650		4	_aNatural food.
650		4	_aChemical engineering.
650		4	_aEngineering.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aColoring matter in food. _2fast _0(OCoLC)fst00868743
650		7	_aFlavoring essences. _2fast _0(OCoLC)fst00927112
650		7	_aNatural foods. _2fast _0(OCoLC)fst01034032
655		4	_aElectronic books.
710	2		_aWiley InterScience (Online service)
776	0	8	_iPrint version: _aAttokaran, Mathew. _tNatural food flavors and colorants. _dHoboken, N.J. : Wiley, 2011 _z9780813821108 _w(DLC) 2010041001 _w(OCoLC)669751118
830		0	_aIFT Press series.
856	4	0	_uhttp://onlinelibrary.wiley.com/book/10.1002/9780470959152 _zWiley Online Library
942			_2ddc _cBK
999			_c204936 _d204936