£56.00

LAP Lambert Academic Publishing Extraction, Encapsulation and Utilisation of Bio-Food Colours: Using Beetroot and Grape Fruit Rind

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Last 73 days · 73 data points (no recent data)

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£56.00 £53.20 £54.32 £55.44 £56.56 £57.68 £58.80 26 April 2026 14 May 2026 01 June 2026 19 June 2026 07 July 2026

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73 days 0 18 37 55 73 £56 Days at Price

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Most common price: £56 (73 days, 100.0%)

Price range: £56 - £56

Price levels: 1 different prices over 73 days

Description
Colour is one of the first characteristics perceived by the sense and is indispensable for rapid identification and ultimate acceptance of any food products. In many food systems, colour acts as an indicator of quality, particularly in terms of microbial safety. Commonly in food industries, colours are used to enhance (or) restore the original appearance of food products. Serious legislative changes resulted in the progressive reduction in the number of synthetic colours permitted in foods. So the important of alternative colour, mainly derived from natural sources as realized. Natural colours are generally extracted from fruits, vegetables, seeds, roots and micro-organisms and they are often called “bio-colours”. Many natural colourants may be nutritionally important antioxidants and their presence in the diet reduces the risk of cardiovascular disease, cancer and other diseases associated with aging. Natural food colours not only enhance the appearance and flavour of the foods but also protect them from oxidation by enzymes. The natural food colour agents show greater resistance and stability compared with artificial food colour agents. This book is an attempt in that direction.

Product Specifications
Brand
LAP Lambert Academic Publishing
Format
paperback
ASIN
3659397121
Category
Books > Subjects > Crafts, Hobbies & Home > Gardening > Professional Horticulture
Domain
Amazon UK
Release Date
19 June 2013
Listed Since
21 June 2013

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