Page 48 - Academic Press Encyclopedia of Physical Science and Technology 3rd BioChemistry
P. 48

P1: FPP Final
 Encyclopedia of Physical Science and Technology  EN006C-254  June 28, 2001  19:52







               120                                                                                      Food Colors


               BIBLIOGRAPHY                                      Hutchings, J. B. (1999). “Food Color and Appearance,” 2nd ed., Aspen
                                                                   Frederick, MD.
               Association of Official Analytical Chemists (1995). “Official Methods  Ilker, R. (1987). “In-vitro pigment production,” Food Technol. 41(4), 70.
                 of Analysis” 16 ed., Washington, DC.            Markakis, P., (ed.). (1982). “Anthocyanins as Food Colors,” Academic
               Food & Drug Administration (1982). “Toxicological Principles for the  Press, New York.
                 Safety Assessment of Direct Food Additives and Color Additives in  Marmion, D. M. (1991). “Handbook of U.S. Colorants for Foods, Drugs
                 Food,” (The Redbook), Washington, DC.             and Cosmetics,” 3rd ed., Wiley-Interscience, New York.
               Francis, F. J. (1986). “Handbook of Food Colorant Patents,” Food &  Walford, J., (ed.). (1984). “Developments in Food Colours,” Vols 1 and
                 Nutrition Press (1999). Westport, CT.             2, Elsevier, London.
   43   44   45   46   47   48   49   50   51   52   53