MPG.eBooks - Search Results

1

Natural Food Colorants

by Houghton, J.D., Hendry, G.A.F.
Published 1996

Springer US

Table of Contents: “...: The role of bioprocessing -- 4 Safety of food colorants -- 5 Chlorophylls and chlorophyll derivatives -- 6...”

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2

Color quality of fresh and processed foods

Published 2008

American Chemical Society

Subjects: “...Beer / Color...”

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3

Chemistry and physiology of selected food colorants

Published 2001

American Chemical Society

Subjects: “...Coloring matter in food / Analysis...”

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4

Analytical methods in the food industry : a collection of the papers presented at the Symposium on Analytical Methods in the Food Industry held by the Divisions of Analytical Chemi...

Published 1950

American Chemical Society

Subjects: “...Color of food / Measurement...”

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5

Chemistry, texture, and flavor of soy

Published 2010

American Chemical Society

Subjects: “...Tofu / Coloring...”

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6

Food additives and packaging

Published 2014

American Chemical Society

Subjects: “...Coloring matter in food / Law and legislation / United States / History...”

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7

Quality factors of fruits and vegetables : chemistry and technology

Published 1989

American Chemical Society

Subjects: “...Grapefruit juice / Coloring...”

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8

Chemical markers for processed and stored foods

Published 1996

American Chemical Society

Subjects: “...Color of food / Analysis / Methodology...”

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9

The chemical sensory informatics of food : measurement, analysis, integration

Published 2015

American Chemical Society

Subjects: “...Color of food...”

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10

Physical methods in food analysis

Published 2013

American Chemical Society

Subjects: “...Color...”

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11

Chemistry's role in food production and sustainability : past and present

Published 2019

American Chemical Society

Subjects: “...Coloring matter in food / History...”

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12

The Maillard reaction in foods and nutrition

Published 1983

American Chemical Society

Subjects: “...Color...”

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13

Food and packaging interactions II

Published 1991

American Chemical Society

Subjects: “...Coloring Agents / analysis...”

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14

Irradiation of food and packaging : recent developments

Published 2004

American Chemical Society

Subjects: “...Irradiated meat / Color...”

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15

Thermally generated flavors : Maillard, microwave, and extrusion processes

Published 1993

American Chemical Society

Subjects: “...Food / Extrusion / Coloring...”

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16

Principles of Food Chemistry

by deMan, John M., Finley, John W., Hurst, W. Jeffrey, Lee, Chang Yong
Published 2018

Springer International Publishing

Table of Contents: “...: Minerals -- Ch-06: Colors and food colorants -- Ch-07: Flavor -- Ch-08: Texture -- Ch-09: Vitamins -- Ch-10...”

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17

Mechanism and Theory in Food Chemistry, Second Edition

by Wong, Dominic W.S.
Published 2018

Springer International Publishing

Table of Contents: “...Lipids -- Proteins -- Carbohydrates -- Colorants -- Enzymes -- Flavors -- Sweeteners -- Natural...”

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18

Principles of Food Chemistry

by deMan, John M.
Published 1999

Springer US

Table of Contents: “...Water -- Lipids -- Proteins -- Carbohydrates -- Minerals -- Color -- Flavor -- Texture -- Vitamins...”

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19

Essays in Brewing Science

by Lewis, Michael J., Bamforth, Charles W.
Published 2007

Springer US

Table of Contents: “...Qualities -- Proteins -- pH -- Color -- Foam -- Haze -- Microbiology -- Inorganic Ions -- Processes...”

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20

Impact of Food Processing on Anthocyanins

by Sui, Xiaonan
Published 2017

Springer Nature Singapore

Table of Contents: “... in Aqueous Solution -- Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated...”

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