Details

<p>About the Author viii</p> <p>Preface ix</p> <p>Acknowledgments xi</p> <p><b>Part I General 1</b></p> <p>Chapter 1. Analytical Considerations 3</p> <p>Chapter 2. Flavors 12</p> <p>Chapter 3. Spices 14</p> <p>Chapter 4. Essential Oils 17</p> <p>Chapter 5. Food Colors 20</p> <p>Chapter 6. Preparation of Plant Material for Extraction 23</p> <p>Chapter 7. Methods of Extraction of Essential Oils 26</p> <p>Chapter 8. Solvent Extraction 31</p> <p>Chapter 9. Supercritical Fluid Extraction 35</p> <p>Chapter 10. Homogenization of Extracts 37</p> <p>Chapter 11. Suspension in Solids 42</p> <p>Chapter 12. Deterioration during Storage and Processing 45</p> <p><b>Part II Individual Flavors and Colorants 49</b></p> <p>Chapter 13. Ajwain (Bishop’s Weed) 51</p> <p>Chapter 14. Allspice (Pimenta) 53</p> <p>Chapter 15. Aniseed 58</p> <p>Chapter 16. Anka Red Fungus 61</p> <p>Chapter 17. Annatto 63</p> <p>Chapter 18. Asafoetida 68</p> <p>Chapter 19. Basil 71</p> <p>Chapter 20. Bay Leaf (Laurel) 74</p> <p>Chapter 21. Beet Root 77</p> <p>Chapter 22. Bergamot Mint 80</p> <p>Chapter 23. Black Cumin 82</p> <p>Chapter 24. Black Pepper 85</p> <p>Chapter 25. Capsicum 92</p> <p>Chapter 26. Caramel 100</p> <p>Chapter 27. Caraway 103</p> <p>Chapter 28. Cardamom 106</p> <p>Chapter 29. Carob Pod 112</p> <p>Chapter 30. Carrot 115</p> <p>Chapter 31. Cassia 119</p> <p>Chapter 32. Celery Seed 123</p> <p>Chapter 33. Chicory 128</p> <p>Chapter 34. Cinnamon 130</p> <p>Chapter 35. Cinnamon Leaf 133</p> <p>Chapter 36. Clove 136</p> <p>Chapter 37. Clove Leaf 141</p> <p>Chapter 38. Coca Leaf 143</p> <p>Chapter 39. Cochineal 145</p> <p>Chapter 40. Cocoa 149</p> <p>Chapter 41. Coffee 152</p> <p>Chapter 42. Colored Vegetables 156</p> <p>Chapter 43. Coriander 160</p> <p>Chapter 44. Coriander Leaf 163</p> <p>Chapter 45. Cumin 165</p> <p>Chapter 46. Curry Leaf 168</p> <p>Chapter 47. Date 172</p> <p>Chapter 48. Davana 175</p> <p>Chapter 49. Dill 180</p> <p>Chapter 50. Fennel 184</p> <p>Chapter 51. Fenugreek 188</p> <p>Chapter 52. Galangal: Greater 192</p> <p>Chapter 53. Galangal: Kaempferia 196</p> <p>Chapter 54. Galangal: Lesser 198</p> <p>Chapter 55. Garcinia Fruit 200</p> <p>Chapter 56. Garlic 204</p> <p>Chapter 57. Ginger 209</p> <p>Chapter 58. Grape 215</p> <p>Chapter 59. Grapefruit 219</p> <p>Chapter 60. Green Leaves 223</p> <p>Chapter 61. Hops 229</p> <p>Chapter 62. Hyssop 233</p> <p>Chapter 63. Japanese Mint 235</p> <p>Chapter 64. Juniper Berry 240</p> <p>Chapter 65. Kokam 244</p> <p>Chapter 66. Kola Nut 247</p> <p>Chapter 67. Large Cardamom 249</p> <p>Chapter 68. Lemon 251</p> <p>Chapter 69. Lemongrass 255</p> <p>Chapter 70. Licorice 259</p> <p>Chapter 71. Lime 262</p> <p>Chapter 72. Long Pepper 266</p> <p>Chapter 73. Lovage 268</p> <p>Chapter 74. Mace 271</p> <p>Chapter 75. Mandarin 274</p> <p>Chapter 76. Marigold 277</p> <p>Chapter 77. Marjoram 282</p> <p>Chapter 78. Mustard 285</p> <p>Chapter 79. Nutmeg 289</p> <p>Chapter 80. Onion 294</p> <p>Chapter 81. Orange 298</p> <p>Chapter 82. Oregano 303</p> <p>Chapter 83. Paprika 305</p> <p>Chapter 84. Parsley 312</p> <p>Chapter 85. Peppermint 315</p> <p>Chapter 86. Red Sandalwood 318</p> <p>Chapter 87. Rosemary 321</p> <p>Chapter 88. Saffron 325</p> <p>Chapter 89. Sage 329</p> <p>Chapter 90. Savory (Sweet Summer) 332</p> <p>Chapter 91. Spearmint 334</p> <p>Chapter 92. Star Anise 337</p> <p>Chapter 93. Stevia 340</p> <p>Chapter 94. Sweet Flag (Calamus) 343</p> <p>Chapter 95. Tamarind 346</p> <p>Chapter 96. Tarragon 349</p> <p>Chapter 97. Tea 351</p> <p>Chapter 98. Thyme 354</p> <p>Chapter 99. Tomato 357</p> <p>Chapter 100. Turmeric 360</p> <p>Chapter 101. Vanilla 368</p> <p><b>Part III Future Needs 375</b></p> <p>Chapter 102. Opportunities with Natural Flavors 377</p> <p>Chapter 103. Opportunities with Natural Colorants 383</p> <p>Index of Systematic Biological Names 388</p> <p>Subject Index 390</p>

<b>Dr. Mathew Attokaran</b> (formerly Dr A.G.Mathew), the author, has carried out research in food science and technology for more than 28 years in Central Food Technological Research Institute, Mysore, and National Institute for Interdisciplinary Science and Technology, Trivandrum, (CSIR), India, before moving to industry. He was the President of the Essential Oil Association of India for two terms and has been the Technical Director of Plant Lipids Limited, Kolenchery, Cochin, India.

<p>The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors.</p> <p>Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. </p> Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food.

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