In this book the author utilizes his over fifty years of experience in
food chemistry and technology in order to produce the most detailed and
comprehensive guide on natural food flavors and colors.
- Unique coverage of natural flavors and natural colorants in the same
volume
- Includes chemical structures of all principal constituents and CAS,
FEMA and E numbers. Wherever available FCC (Food Chemicals Codex)
- Includes techniques and characteristics of extracts, such as solvent
extraction, dispersion and solubitization, nutraceutical function and
effect of heat