Food Colorimetry: Theory and Applications

Science & Math

Francis, F. J.

Technology

Avi Pub. Co

Eagan Press Handbooks are valuable reference tools for a wide range of professionals, including: · New Product Developers · Quality Assurance Staff · Purchasing Agents · Production Personnel · Plant Managers and Supervisors · Teachers · Students · Suppliers · Technical Sales Representatives · Engineers · Food Scientists Colorants is the sixth title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language. The unique style and format of the Eagan Press Handbook Series includes diagrams, illustrations, tables, fast facts, and troubleshooting guides. These tools provide the information needed to make Eagan Press Handbooks timesavers on the job, in the classroom, or at the bench. Colorants is a complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. It covers Adulteration of Foods; Appreciation of Color; Measurement of Color; Interpretation of Data; Regulation of Colorants; FD&amp;C Colorants; Carotenoids; Anthocyanins and Betalains; Chlorophylls, Haems, Phycobilins, and Anthraquinones; Turmeric, Carthamin, and Monascus; Caramel, Brown Polyphenols, and Iridoids; Miscellaneous Colorants; Baked Goods, Cereals, and Pet Foods; Beverages and Dairy Products; Confections; Special Topics; and Future Prospects.

Colorants (Handbook Series)

Engineering & Transportation

Engineering

Cereals & Grains Assn

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Books by Francis, F. J.