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Extraction, Encapsulation and Utilisation of Bio-Food Colours: Using Beetroot and Grape Fruit Rind - Couverture souple

Adiyaman, P.; Kanchana, S.; Hemalatha, G.

 
9783659397127: Extraction, Encapsulation and Utilisation of Bio-Food Colours: Using Beetroot and Grape Fruit Rind
Couverture souple
ISBN 10 : 3659397121 ISBN 13 : 9783659397127
Editeur : LAP LAMBERT Academic Publishing, 2013

Synopsis

Colour is one of the first characteristics perceived by the sense and is indispensable for rapid identification and ultimate acceptance of any food products. In many food systems, colour acts as an indicator of quality, particularly in terms of microbial safety. Commonly in food industries, colours are used to enhance (or) restore the original appearance of food products. Serious legislative changes resulted in the progressive reduction in the number of synthetic colours permitted in foods. So the important of alternative colour, mainly derived from natural sources as realized. Natural colours are generally extracted from fruits, vegetables, seeds, roots and micro-organisms and they are often called “bio-colours”. Many natural colourants may be nutritionally important antioxidants and their presence in the diet reduces the risk of cardiovascular disease, cancer and other diseases associated with aging. Natural food colours not only enhance the appearance and flavour of the foods but also protect them from oxidation by enzymes. The natural food colour agents show greater resistance and stability compared with artificial food colour agents. This book is an attempt in that direction.

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Présentation de l'éditeur

Colour is one of the first characteristics perceived by the sense and is indispensable for rapid identification and ultimate acceptance of any food products. In many food systems, colour acts as an indicator of quality, particularly in terms of microbial safety. Commonly in food industries, colours are used to enhance (or) restore the original appearance of food products. Serious legislative changes resulted in the progressive reduction in the number of synthetic colours permitted in foods. So the important of alternative colour, mainly derived from natural sources as realized. Natural colours are generally extracted from fruits, vegetables, seeds, roots and micro-organisms and they are often called “bio-colours”. Many natural colourants may be nutritionally important antioxidants and their presence in the diet reduces the risk of cardiovascular disease, cancer and other diseases associated with aging. Natural food colours not only enhance the appearance and flavour of the foods but also protect them from oxidation by enzymes. The natural food colour agents show greater resistance and stability compared with artificial food colour agents. This book is an attempt in that direction.

Biographie de l'auteur

Ph.D Scholar, in Food Science and Nutrition,Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, India.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2013
Langue
anglais
ISBN 10 
3659397121
ISBN 13 
9783659397127
Reliure
Broché
Nombre de pages
160
Coordonnées du fabricant
non disponible
Personne responsable
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