07598cam a2200721Ia 4500 ocn705355117 OCoLC 20170830082241.0 m o d cr cn||||||||| 110304s2011 nju ob 001 0 eng d 9780470959152 (electronic bk.) 0470959150 (electronic bk.) 9780470959060 0470959061 9780470959114 (electronic bk.) 0470959118 (electronic bk.) 9780813821108 (hardback) 081382110X (hardback) 9786613052353 AU@ 000046946118 DEBBG BV041393599 DEBSZ 430946058 NLGGC 356480682 NZ1 14926399 (OCoLC)705355117 (OCoLC)740619795 (OCoLC)742333098 (OCoLC)773581287 (OCoLC)778206080 (OCoLC)816831081 (OCoLC)839374237 10.1002/9780470959152 Wiley InterScience http://www3.interscience.wiley.com 64EAD58E-F384-47A2-BF94-7D962212E6A8 OverDrive, Inc. http://www.overdrive.com DG1 eng pn DG1 EBLCP OCLCQ CDX OCLCQ YDXCP IDEBK MYG E7B OCLCQ OCLCF OCLCA DEBBG OCLCQ TEFOD DEBSZ TEFOD OCLCQ COO OCLCQ MAIN TP418 .A88 2011eb TP418 .A88 2011 664/.5 22 Attokaran, Mathew. Natural food flavors and colorants / Mathew Attokaran. [electronic resource] Hoboken, N.J. : Wiley, 2011. 1 online resource (xv, 24, 429 pages). text txt rdacontent computer c rdamedia online resource cr rdacarrier IFT Press series Includes bibliographical references and index. Front 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. Machine 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. "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."-- Provided by publisher. Print version record. Flavoring essences. Coloring matter in food. Natural foods. Natural food. Chemical engineering. Engineering. TECHNOLOGY & ENGINEERING Food Science. bisacsh Coloring matter in food. fast (OCoLC)fst00868743 Flavoring essences. fast (OCoLC)fst00927112 Natural foods. fast (OCoLC)fst01034032 Electronic books. Wiley InterScience (Online service) Print version: Attokaran, Mathew. Natural food flavors and colorants. Hoboken, N.J. : Wiley, 2011 9780813821108 (DLC) 2010041001 (OCoLC)669751118 IFT Press series. http://onlinelibrary.wiley.com/book/10.1002/9780470959152 Wiley Online Library ddc BK 204936 204936