天然色素参考书 +Handbook on Natural Pigments in Food and Beverages

瀚海一泪 · 发表于 2018-12-27 10:38

Part I: Consumer expectations and legal framework of food colorants

1. Safety, quality, and regulatory requirements for colouring food

2. Psychological effects of food colours 3. Regional differences of consumer expectations

Part II: Specific industrial applications of natural colorants

4. Colouring of aqueous food products 5. Improvement and stabilization of wine colour

6. Colouring of lipid-rich products

7. Colouring of low-moisture and gelatinized food products

8. Application of natural colorants in frozen foods

9. Application of natural colorants in dairy products

10. Applications for natural colorants in meat products

11. Coloration of cereal-based products

12. Feed additives for influencing meat, fish, and egg yolk colour – applications and consumer expectations

Part III: Recent developments and future perspectives

13. Recent insights into health benefits of natural pigments

14. Underutilized fruits and vegetables as potential novel pigment sources

15. Potential natural pigments of microbial origin

16. Natural solutions for blue colours in food

17. The "carmine problem" and potential alternatives 18. Improving colour sources by plant breeding

han5292010 · 发表于 2018-12-27 11:07

看不懂，没中文

shinewayzjj · 发表于 2021-8-13 14:12

谢谢您的无私分享

燕赤龙 · 发表于 2021-9-12 18:35

谢谢您的无私分享

燕赤龙 · 发表于 2021-9-13 07:47

这个要好好学一下。

hwj8406 · 发表于 2021-9-13 08:03

谢谢您的无私分享

felix_tangjy · 发表于 2021-9-14 12:04

谢谢分享！@！@！@

海东刘 · 发表于 2021-12-19 14:28

呵呵呵，谢了

陳哥 · 发表于 2022-1-16 20:42

谢谢您的分享

15252289207 · 发表于 2022-4-15 13:22

下载了，谢谢楼主分享

[其它]天然色素参考书 +Handbook on Natural Pigments in Food and Beverages