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Natural Food Colorants (Hardcover, 2nd ed. 1996)
Loot Price: R4,282
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Natural Food Colorants (Hardcover, 2nd ed. 1996)
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In this second edition of Natural Food Colorants two new chapters
have been added and we have taken the opportunity to revise all the
other chapters. Each of the original authors have brought up to
date their individual contributions, involving in several cases an
expansion to the text by the addition of new material. The new
chapters are on the role of biotechnology in food colorant
production and on safety in natural colorants, two areas which have
undergone considerable change and development in the past five
years. We have also persuaded the publishers to indulge in a
display of colours by including illustrations of the majority of
pigments of importance to the food industry. Finally we have
rearranged the order of the chapters to reflect a more logical
sequence. We hope this new edition will be greeted as
enthusiastically as the first. It remains for us, as editors, to
thank our contributors for undertaking the revisions with such
thoroughness and to thank Blackie A&P for their support and
considerable patience. G. A. F. R. J. D. R. Contributors Dr G . .
Brittori Department of Biochemistry, University of Liverpool, PO
Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department
of Food Science, College of Food and Natural Resources, University
of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC
Unit of Comparative Plant Ecology, Department of Animal and Plant
Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.
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