{"product_id":"9781119114765","title":"Natural Food Flavors and Colorants","description":"\u003ch3\u003eInstitute of Food Technologists Series\u003c\/h3\u003e\u003ch1\u003eNatural Food Flavors and Colorants\u003c\/h1\u003e\u003ch3\u003eMathew Attokaran\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eNatural Food Flavors and Colorants\u003cbr\u003e SECOND EDITION\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eThe market for fully natural food products continues to grow, and is the driving force behind the increased interest in food additives derived from biological sources. In this book the author utilizes his over 50 years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide to natural food flavors and colors. \u003c\/p\u003e\n\u003cp\u003eThis Second Edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with matters concerning analysis, general properties, and techniques. The regulatory information on synthetic colors in food will be particularly useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and includes all the relevant recent developments since the publication of the First Edition. Both researchers and manufacturers will find the FCC description of many products and the Identification Numbers of regulatory bodies most valuable. Part III examines the future prospects for research workers and manufacturers. \u003c\/p\u003e\n\u003cp\u003eFinally, a well prepared Index will be of immense value to readers to access a quick explanation and understanding of the various compounds, techniques, and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators, and food manufacturers.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003eDr Mathew Attokaran\u003c\/b\u003e (formerly Dr A.G. Mathew), the author, has carried out research in food science and technology for more than 28 years at the Central Food Technological Research Institute, Mysore, and National Institute for Interdisciplinary Science and Technology, Trivandrum, (CSIR), India, before moving into industry. He was the President of the Essential Oil Association of India for two terms and has been the Technical Director of Plant Lipids Limited, Kolenchery, Cochin, India. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e27 March 2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781119114765\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e416\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e36.8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44384096026764,"sku":"9781119114765","price":230.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781119114765.jpg?v=1780202783","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781119114765","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}