Natural Food Colorants

"Natural Food Colorants," published by Taylor & Francis Inc in 2000, is an essential resource for anyone interested in the science and application of naturally-derived colorants in food products. Spanning 348 pages, this comprehensive work delves into the preparation, structure, chemistry, and functional properties of these colorants, ensuring a thorough understanding of their stability and handling.

The book also explores the health implications of natural colorants, investigating their potential to reduce the risk of heart disease, certain types of cancer, and other health conditions. With insights drawn from various studies, this title is invaluable for professionals in food science, flavor technology, and the food and beverage industry. Whether you are a researcher, a food technologist, or simply passionate about food science, "Natural Food Colorants" is a must-have addition to your library.