|Aangeboden in rubriek:
De verkoper is afwezig tot 18 jun 2024. Als u dit object koopt, verwacht dan een vertraging in de verzending.
Hebt u iets om te verkopen?

Institute of Food Technologists Ser.: Natural Food Flavors and Colorants by...

Objectstaat:
Goed
Prijs:
US $25,20
OngeveerEUR 23,16
Verzendkosten:
US $5,61 (ongeveer EUR 5,16) Voordelige verzending. Details bekijkenvoor verzending
Bevindt zich in: Celina, Texas, Verenigde Staten
Levering:
Geschatte levering tussen za, 22 jun en di, 25 jun tot 43230
De levertijd wordt geschat met onze eigen methode op basis van onder meer de nabijheid van de koper ten opzichte van de objectlocatie, de geselecteerde verzendservice, en de verzendgeschiedenis van de verkoper. De leveringstermijnen kunnen variëren, vooral gedurende piekperiodes.
Retourbeleid:
30 dagen om te retourneren. Koper betaalt voor retourzending. Details bekijken- voor meer informatie over retourzendingen
Betalingen:
     

Winkel met vertrouwen

Geld-terug-garantie van eBay
Ontvang het object dat u hebt besteld of krijg uw geld terug. 

Verkopergegevens

Geregistreerd als particuliere verkoper, dus de consumentenrechten die voortvloeien uit de EU-wetgeving inzake consumentenbescherming zijn niet van toepassing. De geld-terug-garantie van eBay geldt nog steeds voor de meeste aankopen.
De verkoper neemt de volledige verantwoordelijkheid voor deze aanbieding.
eBay-objectnummer:155474398868

Specificaties

Objectstaat
Goed: Een boek dat is gelezen, maar zich in goede staat bevindt. De kaft is zeer minimaal beschadigd ...
ISBN
9780813821108
Subject Area
Technology & Engineering, Cooking
Publication Name
Natural Food Flavors and Colorants
Item Length
9.9 in
Publisher
Wiley & Sons, Incorporated, John
Subject
Specific Ingredients / Natural Foods, Food Science
Series
Institute of Food Technologists Ser.
Publication Year
2011
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.1 in
Author
Mathew Attokaran
Item Width
7.1 in
Item Weight
37.7 Oz
Number of Pages
448 Pages

Over dit product

Product Information

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and colors, which have started to play a major role in food processing. This volume presents practical information on over 80 natural extracts that can be used as food flavors and colors, drawing on the author s 50 years of food chemistry and technology expertise in both research and industry. The book is divided into three parts: Part I deals with manufacture, quality, analysis, and regulatory aspects. Part II describes the various sources of natural flavors and colorants that are currently available, alphabetized for convenient reference. Part III covers future directions that can be pursued by research workers and manufacturers. Food scientists, researchers and product development professionals alike will find Natural Food Flavors and Colorants an invaluable resource for understanding and using these commercially important natural food ingredients.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
081382110x
ISBN-13
9780813821108
eBay Product ID (ePID)
16038426023

Product Key Features

Author
Mathew Attokaran
Publication Name
Natural Food Flavors and Colorants
Format
Hardcover
Language
English
Subject
Specific Ingredients / Natural Foods, Food Science
Series
Institute of Food Technologists Ser.
Publication Year
2011
Type
Textbook
Subject Area
Technology & Engineering, Cooking
Number of Pages
448 Pages

Dimensions

Item Length
9.9 in
Item Height
1.1 in
Item Width
7.1 in
Item Weight
37.7 Oz

Additional Product Features

LCCN
2010-041001
Intended Audience
Scholarly & Professional
Lc Classification Number
Tp418
Table of Content
Preface. Acknowledgments. About the Author. Part I. General. Chapter 1. Analytical Matters. Chapter 2. Flavors. Chapter 3. Spices. Chapter 4. Essential Oils. Chapter 5. Food Colors. Chapter 6. Preparation of Plant Material for Extraction. Chapter 7. Methods of Extraction of Essential Oils. Chapter 8. Solvent Extraction. Chapter 9. Supercritical Fluid Extraction. Chapter 10. Homogenization of Extracts. Chapter 11. Suspension in Solids. Chapter 12. Deterioration During Storage and Processing. Part II. Individual Flavors and Colorants. Chapter 13. Ajwain (Bishop's Weed). Chapter 14. Allspice (Pimenta). Chapter 15. Anka-Red Fungus. Chapter 16. Aniseed. Chapter 17. Annatto. Chapter 18. Asafoetida. Chapter 19. Basil. Chapter 20. Bay Leaf (Laurel). Chapter 21. Beet Root. Chapter 22. Bergamot Mint. Chapter 23. Black Cumin. Chapter 24. Black Pepper. Chapter 25. Capsicum. Chapter 26. Caramel. Chapter 27. Caraway. Chapter 28. Cardamom. Chapter 29. Carob Pod. Chapter 30. Carrot. Chapter 31. Cassia. Chapter 32. Celery Seed. Chapter 33. Chicory. Chapter 34. Cinnamon. Chapter 35. Cinnamon Leaf. Chapter 36. Clove. Chapter 37. Clove Leaf. Chapter 38. Coca Leaf. Chapter 39. Cochineal. Chapter 40. Cocoa. Chapter 41. Coffee. Chapter 42. Coriander. Chapter 43. Coriander Leaf. Chapter 44. Cumin. Chapter 45. Curry Leaf. Chapter 46. Date. Chapter 47. Davana. Chapter 48. Dill. Chapter 49. Fennel. Chapter 50. Fenugreek. Chapter 51. Galangal: Greater. Chapter 52. Galangal: Kaempferia. Chapter 53. Galangal: Lesser. Chapter 54. Garcinia Fruit. Chapter 55. Garlic. Chapter 56. Ginger. Chapter 57. Grape. Chapter 58. Grapefruit. Chapter 59. Green Leaves. Chapter 60. Hops. Chapter 61. Hyssop. Chapter 62. Japanese Mint. Chapter 63. Juniper Berry. Chapter 64. Kokam. Chapter 65. Kola Nut. Chapter 66. Large Cardamom. Chapter 67. Lemon. Chapter 68. Lemongrass. Chapter 69. Licorice. Chapter 70. Lime. Chapter 71. Long Pepper. Chapter 72. Lovage. Chapter 73. Mace. Chapter 74. Mandarin. Chapter 75. Marigold. Chapter 76. Marjoram. Chapter 77. Mustard. Chapter 78. Nutmeg. Chapter 79. Onion. Chapter 80. Orange. Chapter 81. Oregano. Chapter 82. Paprika. Chapter 83. Parsley. Chapter 84. Peppermint. Chapter 85. Red Sandalwood. Chapter 86. Rosemary. Chapter 87. Saffron. Chapter 88. Sage. Chapter 89. Savory (Sweet Summer). Chapter 90. Spearmint. Chapter 91. Star Anise. Chapter 92. Sweet Flag (Calamus). Chapter 93. Tamarind. Chapter 94. Tarragon. Chapter 95. Tea. Chapter 96. Thyme. Chapter 97. Tomato. Chapter 98. Turmeric. Chapter 99. Vanilla. Part III. Future Needs. Chapter 100. Opportunities in Natural Flavors. Chapter 101. Opportunities in Natural Colorants. Index of Systematic Biological Names. Subject Index.
Copyright Date
2011
Dewey Decimal
664/.5
Dewey Edition
22
Illustrated
Yes

Objectbeschrijving van de verkoper

Huff Books

Huff Books

99,7% positieve feedback
4,7K objecten verkocht
Reageert meestal binnen 24 uur

Gedetailleerde verkopersbeoordelingen

Gemiddelde van de afgelopen 12 maanden

Nauwkeurige beschrijving
5.0
Redelijke verzendkosten
4.9
Verzendtijd
5.0
Communicatie
5.0
Geregistreerd als particuliere verkoper
Dus de consumentenrechten die voortvloeien uit EU-wetgeving voor consumentenbescherming zijn niet van toepassing. eBay-kopersbescherming geldt nog steeds voor de meeste aankopen.

Feedback verkoper (1.461)

s***o (1075)- Feedback gegeven door koper.
Afgelopen maand
Geverifieerde aankoop
Good comms, good ite,
a***9 (2201)- Feedback gegeven door koper.
Afgelopen maand
Geverifieerde aankoop
Very good service, thanks.
a***8 (25)- Feedback gegeven door koper.
Afgelopen maand
Geverifieerde aankoop
Love it