This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins. There are also examinations of the aspects of non-enzymatic browning including the structures, color and formation of Maillard reaction products, the polymerization in browning of chicken skin, the Maillard reaction in beer and the influence of ...
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This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins. There are also examinations of the aspects of non-enzymatic browning including the structures, color and formation of Maillard reaction products, the polymerization in browning of chicken skin, the Maillard reaction in beer and the influence of non-enzymatically formed melanoidins on human gut bacteria.
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Add this copy of Chemistry and Physiology of Selected Food Colorants to cart. $64.98, good condition, Sold by GeorgeCrossBooks rated 3.0 out of 5 stars, ships from Lexington, MA, UNITED STATES, published 2000 by American Chemical Society.
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Very Good-/None. No dust jacket as issued. Spine sunned. Boards scratched and rubbed. Remainder mark on bottom edge. Text is clean, tight, book is unused....