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Colour is one of the most important sensoryperceptions as it helps to accept or rejectparticular foods. A consumer¿s choice of food isoften associated with a specific colour and itsintensity. Presently, there is an increased globaltrend towards usage of colours of natural productorigin in food, pharmaceutical and personal careproduct industries as the usage of syntheticcolorants is leading to certain health and otherassociated ill effects. Much awareness is beingcreated amongst consumers for adopting naturalproducts in their day to day life. In this regard,Turmeric (Curcuma longa) is the best option availableas it is commonly used to impart yellow colour mostlyfor spicy preparation(s). This book dealt with usageof yellow colour from turmeric in selected foodproducts including the processing techniques involvedin colour extraction; their physic-chemicalproperties; usage in various food products along withtheir consumer acceptability and market potential.The authors believe that this book is a good sourceof information for all those involved in naturalproduct(s) applications especially of turmeric,including academic, research as well as processingcommunity.
| Autorius: | Priyanka Joshi, Shashi Jain, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2011 |
| Knygos puslapių skaičius: | 208 |
| ISBN-10: | 384431539X |
| ISBN-13: | 9783844315394 |
| Formatas: | 220 x 150 x 13 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Turmeric (Curcuma longa): A natural source of edible yellow colour: Processing technology, Physico-chemical properties, Product formulation, Consumer acceptability and Market potential“
