Colour additives for foods and beverages. (2015)

• Record Type: Book
• Further Information: Note: Edited by M. Scotter.
• Editors: Scotter, M (Michael)
• Contents: Part I: Development and regulatory issues for food colourings 1. Food colour additives of natural origin 2. Food colour additives of synthetic origin 3. Overview of EU regulations and safety assessment for food colours 4. US regulation of colour additives in foods Part II: Properties and analysis of food colours 5. An industry perspective on natural food colour stability 6. Methods of analysis for food colour additive quality and safety assessment 7. Visual contributions to taste and flavour perception 8. Food colours for bakery products and snack foods, dry soup mixes and seasonings
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: 664.062; Coloring matter in food; Beverages
• Languages: English
• ISBNs: 9781782420200
• Related ISBNs: 9781782420118
• Notes: Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.