Chemistry and physiology of selected food colorants /

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Bibliographic Details
Imprint:	Washington, DC : American Chemical Society, 2001.
Description:	1 online resource (248 pages) : illustrations.
Language:	English
Series:	ACS symposium series, 1947-5918 ; 775 ACS symposium series ; 775.
Subject:	Coloring matter in food. Chromatographic analysis. Anthocyanins. Coloring matter in food -- Analysis. Carotenoids -- Analysis. Chlorogenic acid -- Reactivity. Flavonoids -- Oxidation. Maillard reaction. Pyrroles. Food Coloring Agents -- chemistry. Anthocyanin -- analysis. Anthocyanin -- chemistry. Carotenoids -- analysis. Catichin -- chemistry. Maillard Reaction. Pyrroles -- chemistry.
Format:	E-Resource Book
Local Note:	American Chemical Society, ACS Symposium Series eBooks - 2001 Front Files.
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12565198

Hidden Bibliographic Details
Other authors / contributors:	Ames, Jennifer M., 1957- editor. University of Reading. Hofmann, Thomas F., 1968- editor. Deutsche Forschungsanstalt für Lebensmittelchemie. American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
ISBN:	9780841218352
Notes:	Distributed in print by Oxford University Press. Includes bibliographical references and index. Description based on publisher-supplied information and home-page.
Other form:	Original 9780841237056 (alk. paper) Original 0841237050 (alk. paper) Online version
Standard no.:	bk-2001-0775

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