Coverart for item
The Resource Colour additives for foods and beverages, edited by Michael J. Scotter, (electronic resource)

Colour additives for foods and beverages, edited by Michael J. Scotter, (electronic resource)

Label
Colour additives for foods and beverages
Title
Colour additives for foods and beverages
Statement of responsibility
edited by Michael J. Scotter
Contributor
Editor
Subject
Language
eng
Summary
Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends
Member of
Cataloging source
N$T
Dewey number
664.062
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Scotter, Michael J.
Series statement
Woodhead Publishing in food science, technology, and nutrition
Series volume
no. 279
http://library.link/vocab/subjectName
  • Color of food
  • Coloring matter in food
  • Food additives
  • Food
Label
Colour additives for foods and beverages, edited by Michael J. Scotter, (electronic resource)
Instantiates
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 1.2.
  • 6.2.
  • Methods for synthetic colours
  • 6.3.
  • Methods for natural colours
  • 6.4.
  • Carotenoids
  • 6.5.
  • Future outlook
  • 6.6.
  • Further reading
  • Food colourants of natural origin
  • References
  • 7.
  • Visual contributions to taste and flavour perception
  • C. Spence
  • 7.1.
  • Introduction
  • 7.2.
  • On the colour of food and drink
  • 7.3.
  • Individual differences
  • 1.3.
  • 7.4.
  • On the colour of food and beverage packaging
  • 7.5.
  • On the colour of the glassware/cup
  • 7.6.
  • On the colour of the plateware
  • 7.7.
  • On the colour of the cutlery
  • 7.8.
  • On the colour of the environment
  • Future trends and conclusions
  • 7.9.
  • Ecological validity and the response to disconfirmed expectation
  • 7.10.
  • Conclusions
  • References
  • 8.
  • Food colours for bakery products, snack foods, dry soup mixes, and seasonings
  • N.S. Thomaidis
  • 8.1.
  • Introduction
  • References
  • 8.2.
  • Applications of natural colourants
  • 8.3.
  • Applications of synthetic colourants
  • 8.4.
  • Applications of natural and synthetic colourants -- future trends
  • 8.5.
  • Further reading
  • References
  • 2.
  • Food colour additives of synthetic origin
  • J. Konig
  • 2.1.
  • Introduction
  • Machine generated contents note:
  • 2.2.
  • Properties of synthetic food colours (including lakes and pigments)
  • 2.3.
  • Other synthetic food dyes (Quinoline Yellow, Erythrosine, Patent Blue V, Brilliant Blue FCF, Green S, beta-apo-8-carotenal)
  • 2.4.
  • Toxicological assessment (allergic reactions, effects on behaviour)
  • 2.5.
  • Conclusion
  • References
  • 3.
  • pt. One
  • Overview of EU regulations and safety assessment for food colours
  • M.J. Scotter
  • 3.1.
  • Introduction
  • 3.2.
  • EU food colour specifications
  • 3.3.
  • Safety evaluation of food colour additives in the EU
  • 3.4.
  • Labelling of food colour additives in the EU
  • Development and regulatory issues for food colourings
  • 3.5.
  • Global trade considerations
  • 3.6.
  • Further reading
  • References
  • 4.
  • US regulation of color additives in foods
  • J.N. Barrows
  • 4.1.
  • Introduction
  • 1.
  • 4.2.
  • Color additives exempt from certification
  • 4.3.
  • Color additives subject to certification
  • 4.4.
  • Color additive lakes
  • 4.5.
  • Color additive mixtures
  • 4.6.
  • Petition process
  • Food colour additives of natural origin
  • 4.7.
  • Color additive certification
  • 4.8.
  • Color additive research
  • 4.9.
  • Labeling requirements for foods containing color additives
  • 4.10.
  • Adulteration and misbranding provisions for color additives in foods
  • 4.11.
  • Enforcement of the color additive requirements
  • B. Schoefs
  • 4.12.
  • Additional requirements for color additives
  • 4.13.
  • Summary
  • References
  • pt. Two
  • Properties and analysis of food colours
  • 5.
  • An industry perspective on natural food colour stability
  • M. Michel
  • 1.1.
  • 5.1.
  • The importance of colours for food products
  • 5.2.
  • Red colours
  • 5.3.
  • Green and blue colours
  • 5.4.
  • Blue colour
  • 5.5.
  • Yellow--orange colour
  • Introduction
  • 5.6.
  • Rapid stability assessment of natural colours
  • 5.7.
  • Conclusions
  • References
  • 6.
  • Methods of analysis for food colour additive quality and safety assessment
  • M.J. Scotter
  • 6.1.
  • Quality and safety assessment
Control code
ocn903245783
Dimensions
unknown
Extent
1 online resource (231 pages)
File format
unknown
Form of item
online
Isbn
9781782420200
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia
Media type code
c
Quality assurance targets
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)903245783
Label
Colour additives for foods and beverages, edited by Michael J. Scotter, (electronic resource)
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 1.2.
  • 6.2.
  • Methods for synthetic colours
  • 6.3.
  • Methods for natural colours
  • 6.4.
  • Carotenoids
  • 6.5.
  • Future outlook
  • 6.6.
  • Further reading
  • Food colourants of natural origin
  • References
  • 7.
  • Visual contributions to taste and flavour perception
  • C. Spence
  • 7.1.
  • Introduction
  • 7.2.
  • On the colour of food and drink
  • 7.3.
  • Individual differences
  • 1.3.
  • 7.4.
  • On the colour of food and beverage packaging
  • 7.5.
  • On the colour of the glassware/cup
  • 7.6.
  • On the colour of the plateware
  • 7.7.
  • On the colour of the cutlery
  • 7.8.
  • On the colour of the environment
  • Future trends and conclusions
  • 7.9.
  • Ecological validity and the response to disconfirmed expectation
  • 7.10.
  • Conclusions
  • References
  • 8.
  • Food colours for bakery products, snack foods, dry soup mixes, and seasonings
  • N.S. Thomaidis
  • 8.1.
  • Introduction
  • References
  • 8.2.
  • Applications of natural colourants
  • 8.3.
  • Applications of synthetic colourants
  • 8.4.
  • Applications of natural and synthetic colourants -- future trends
  • 8.5.
  • Further reading
  • References
  • 2.
  • Food colour additives of synthetic origin
  • J. Konig
  • 2.1.
  • Introduction
  • Machine generated contents note:
  • 2.2.
  • Properties of synthetic food colours (including lakes and pigments)
  • 2.3.
  • Other synthetic food dyes (Quinoline Yellow, Erythrosine, Patent Blue V, Brilliant Blue FCF, Green S, beta-apo-8-carotenal)
  • 2.4.
  • Toxicological assessment (allergic reactions, effects on behaviour)
  • 2.5.
  • Conclusion
  • References
  • 3.
  • pt. One
  • Overview of EU regulations and safety assessment for food colours
  • M.J. Scotter
  • 3.1.
  • Introduction
  • 3.2.
  • EU food colour specifications
  • 3.3.
  • Safety evaluation of food colour additives in the EU
  • 3.4.
  • Labelling of food colour additives in the EU
  • Development and regulatory issues for food colourings
  • 3.5.
  • Global trade considerations
  • 3.6.
  • Further reading
  • References
  • 4.
  • US regulation of color additives in foods
  • J.N. Barrows
  • 4.1.
  • Introduction
  • 1.
  • 4.2.
  • Color additives exempt from certification
  • 4.3.
  • Color additives subject to certification
  • 4.4.
  • Color additive lakes
  • 4.5.
  • Color additive mixtures
  • 4.6.
  • Petition process
  • Food colour additives of natural origin
  • 4.7.
  • Color additive certification
  • 4.8.
  • Color additive research
  • 4.9.
  • Labeling requirements for foods containing color additives
  • 4.10.
  • Adulteration and misbranding provisions for color additives in foods
  • 4.11.
  • Enforcement of the color additive requirements
  • B. Schoefs
  • 4.12.
  • Additional requirements for color additives
  • 4.13.
  • Summary
  • References
  • pt. Two
  • Properties and analysis of food colours
  • 5.
  • An industry perspective on natural food colour stability
  • M. Michel
  • 1.1.
  • 5.1.
  • The importance of colours for food products
  • 5.2.
  • Red colours
  • 5.3.
  • Green and blue colours
  • 5.4.
  • Blue colour
  • 5.5.
  • Yellow--orange colour
  • Introduction
  • 5.6.
  • Rapid stability assessment of natural colours
  • 5.7.
  • Conclusions
  • References
  • 6.
  • Methods of analysis for food colour additive quality and safety assessment
  • M.J. Scotter
  • 6.1.
  • Quality and safety assessment
Control code
ocn903245783
Dimensions
unknown
Extent
1 online resource (231 pages)
File format
unknown
Form of item
online
Isbn
9781782420200
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia
Media type code
c
Quality assurance targets
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)903245783

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
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