Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)

by Carmen Socaciu (Editor)

• New

  Hardcover
  2007

  $250.79

  Offers an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. This book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action.