Turmeric (Curcuma longa): A natural source of edible yellow colour: Processing technology, Physico-chemical properties, Product formulation, Consumer acceptability and Market potential

 
9783844315394: Turmeric (Curcuma longa): A natural source of edible yellow colour: Processing technology, Physico-chemical properties, Product formulation, Consumer acceptability and Market potential

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.

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About the Author:

Priyanka Joshi, PhD: Studied Foods and Nutrition at MaharanaPratap University of Agriculture and Technology. Research scholarat Plant Biotechnology Centre, SKRAU, India.Shashi Jain, PhD: Associate Professor and Head, Foods andNutrition, College of Home Science, MPUAT, India

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Priyanka Joshi
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Descripción Estado de conservación: New. Publisher/Verlag: LAP Lambert Academic Publishing | Processing technology, Physico-chemical properties, Product formulation, Consumer acceptability and Market potential | 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. | Format: Paperback | Language/Sprache: english | 208 pp. Nº de ref. de la librería K9783844315394

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Descripción LAP Lambert Acad. Publ. Jul 2011, 2011. Taschenbuch. Estado de conservación: Neu. Neuware - 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. 208 pp. Englisch. Nº de ref. de la librería 9783844315394

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Priyanka Joshi
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Descripción LAP Lambert Acad. Publ. Jul 2011, 2011. Taschenbuch. Estado de conservación: Neu. Neuware - 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. 208 pp. Englisch. Nº de ref. de la librería 9783844315394

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Descripción LAP Lambert Acad. Publ. Jul 2011, 2011. Taschenbuch. Estado de conservación: Neu. This item is printed on demand - Print on Demand Neuware - 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. 208 pp. Englisch. Nº de ref. de la librería 9783844315394

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Descripción LAP Lambert Academic Publishing, Germany, 2011. Paperback. Estado de conservación: New. Language: English . Brand New Book. 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 processingcommunit. Nº de ref. de la librería KNV9783844315394

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Descripción LAP Lambert Academic Publishing. Paperback. Estado de conservación: New. Paperback. 208 pages. Dimensions: 8.7in. x 5.9in. x 0.5in.Colour is one of the most important sensoryperceptions as it helps to accept or rejectparticular foods. A consumers 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9783844315394

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